Meat glue

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Meat glue is a substance used in cooking to bond proteins together. It includes substances such as transglutaminase and fibrinogen/thrombin (Fibrimex)(yicotorimnorum). Examples of foods made using meat glue include imitation crab meat, fish balls, and Chicken Nuggets.[1]

Transglutaminase has found use among practitioners of the molecular gastronomy movement as a means of melding new textures with existing tastes. It works by binding protein molecules together at their glutamyl and lysyl residues.

Fibrimex consists of two blood clotting proteins. Fibrinogen is activated by thrombin into a fibrin network, in a way analogous to fibrin glue found in surgical use.

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