Meat glue

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.