Meat glue
 | This article needs additional citations for verification. (October 2018) |
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.
References[edit]
External links[edit]
- Meat glue news video on Today Tonight (an Australian current affairs program) also hosted on YouTube.
- Activa Activa, Transglutaminase product by Ajinomoto.
 | This food ingredient–related article is a stub. You can help Wikipedia by expanding it. |