Processed

Surimi Grade

A tier

Surimi-grade transglutaminase is tuned for washed fish proteins: kamaboko, crab sticks, and fish balls that must set into a glossy, elastic gel in the suwari rest before a cook. Fish mince already has its own transglutaminase; the microbial dose backs it up when the raw material is weak, frozen, or stretched with starch. It belongs in a cold rest, not a deep-fryer. Too much enzyme plus a long rest makes a brittle, over-set gel that cracks on the line. Pair with proper salt extraction of the myofibrils—TG cannot knit proteins that were never solubilised. The grade should be low in off-odour so it does not fight the clean sea-sweet of good surimi.