Transglutaminase improving doner kebab binding and structural integrity.
2025-03-11
Kebabs, particularly types like doner kebab, are often made from ground or chopped meat, which can be challenging to keep cohesive during cooking. Transglutaminase is used to address this by cross-linking meat proteins, improving binding and structural integrity.
Improved Binding: Enhances cohesion, reducing the likelihood of kebabs falling apart during handling or cooking.
Enhanced Texture: Results in firmer, more appealing kebabs, improving mouthfeel and structural integrity.
Better Water Retention: Increases yield by reducing cooking shrinkage, maintaining moisture content.
Versatility with Meat Quality: Enables use of lower quality or smaller meat pieces, potentially lowering costs.
No Adverse Sensory Impact: Sensory evaluations show no significant difference in taste or appearance, preserving quality.
Improved Binding: Enhances cohesion, reducing the likelihood of kebabs falling apart during handling or cooking.
Enhanced Texture: Results in firmer, more appealing kebabs, improving mouthfeel and structural integrity.
Better Water Retention: Increases yield by reducing cooking shrinkage, maintaining moisture content.
Versatility with Meat Quality: Enables use of lower quality or smaller meat pieces, potentially lowering costs.
No Adverse Sensory Impact: Sensory evaluations show no significant difference in taste or appearance, preserving quality.
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