Application conditions of the ACTIVA® TG-TI transglutaminase combined with setting agents (gelatine and chitosans of various modifications) are substantiated for moulded food processing from waterlogged fish raw materials targeted by deep-water fishery, i.e. giant grenadier (Albatrossia pectoralis). It was shown that combining different setting agents ensures time reduction of gel formation with a minor change in their development and melting temperatures. Adding an enzyme preparation leads to the formation of thermostable gels with a 1.5-fold increased strength. When forming gels from the grenadier muscle tissue in the presence of setting agents of different concentrations, the quality of soluble muscle proteins reduces, most prominently with gelatine and chitosan ascorbate. Physicochemical parameters of the structured gels prepared from the muscle tissue of giant grenadier (moisture retention capacity, tensile strength, water activity) and their organoleptic profiles were measured. Based on the results, we have shown that adding 3% of gela-tine, 0.06% of high-molecular chitosan and 1% of transglutaminase may be employed for processing moulded fish products. The digestibility of the protein components in obtained samples did not depend on fermentation. The overall protein deposition was between 0.38 and 0.56% of the sample mass. The total biological value of samples ranged from 78 to 134% when studying their effect on the growth of T. pyriformis testing culture.