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Using Vitamins, proteins, and other stuff???

post #1 of 3
1/18/06 at 1:29am
Thread Starter 
During some rare leisure time i was watching Iron Chef America and he made some noodles using fish using this enzyme.

What is that enzyme?

Does anyone else on ChefTalk use anything similar or spontaneous like that?
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post #2 of 3
1/18/06 at 6:42am

Activa

The product is made by Activa it is called Transglutaminase. I have used it to bind to fish filets together. I have made shrimp noodles with the product also. If interested they will send you a sample of the product for free so you can try it out. Here is the website

http://www.ajiusafood.com/HomePage.asp?bhcd2=1137595177
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post #3 of 3
5/8/08 at 10:27pm
I understand that this stuff is usually used somewhere on the order of 1-1.5% of the total weight of the protein to be glued, formed, or whatever. Does anyone know if there's any adverse health effects that the home cook should know about before experimenting with it in various applications like seafood burgers, kebabs, filet mingon (sp?), shrimp noodles, and other stuff that I might experiment with at home?

What about raw applications like sushi?

I don't want to get deathly ill or have my esophagus glued shut whilst playing around with this stuff.

Thanks,
Focus
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