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.
References[]
- ^ Eng, Monica. "Meat glue safety and labeling defended by industry". Chicagotribune.com. Retrieved 24 November 2021.
External links[]
- Meat glue news video on Today Tonight (an Australian current affairs program) also hosted on YouTube.
- Activa Activa, Transglutaminase product by Ajinomoto.
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