Transglutaminase (meat glue)

Transglutaminase, also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of fish filet, tenderloins, etc. that cook evenly, look good and reduce waste. Transglutaminase can also be used for creative applications in modernist cuisine such as making shrimp noodles, binding chicken skin to scallops or even making checkerboards with different types of fish.

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Transglutaminase (meat glue)

Meat Enzymes, Transglutaminase Meat Glue

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Transglutaminase Activa EB Ajinomoto colle à viande 1 kg

Meat Additive Transglutaminase (meat Glue) Food Grade

What is 'Meat Glue', and Is it Dangerous?

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Activa® RM Transglutaminase

Meat glue: The tricky, sticky, and sometimes icky world of food

Meat Glue 500 G Of Meat Glue Transglutaminase