Description
Enzymatic restructuring of eel scraps into premium cuts using transglutaminase.
Technical
Microbial transglutaminase (MTGase) catalyzes acyl transfer reactions between γ-carboxamide groups of glutamine residues and ε-amino groups of lysine residues, creating ε-(γ-Glu)-Lys crosslinks. This forms isopeptide bonds between muscle proteins in eel scraps, allowing reformation into solid blocks with texture identical to intact fillets.
Culinary Significance
Enables 100% utilization of expensive unagi while maintaining premium presentation quality for kabayaki-style grilling.
Science
Primary Reaction
Protein crosslinking via transglutaminase (EC 2.3.2.13)
Parameters
Temperature
5°C optimal
4°C to 60°C range
Time
2 hours
90 minutes – 4 hours
Equipment
Vacuum sealerPrecision temperature circulator (for 55°C setting bath)Rectangular stainless steel molds (3x5x20cm standard)