Definition and Importance: Transglutaminase (TGase) is an important enzyme that can provide cross-linking between proteins and protein modification with various reactions. It is generally used to improve the functional properties of proteins and results in the formation of polymers with high molecular weight. For this reason, especially textural problems that arise during the production of meat and aquatic products can be significantly reduced by the use of transglutaminase. Apart from this, it is ensured that food additives and excessive salt usage, which may pose a risk for human health, are prevented. Aim: The TGase enzyme is currently used in many products for various purposes. In this study, some information is given about the usage possibilities of transglutaminase enzyme in meat and seafood. Conclusion: It has been reported that the use of TGase enzyme in both meat and seafood, in particular, strengthens the textural properties and gel structure of the products. Especially, as a result of the process, it helps the emergence of new products by ensuring that the parts coming from the process are merged. This will undoubtedly provide significant gains in economic terms.
Transglutaminase, Enzyme, Textural Property, Meat Products, Seafood