Meat glue tends to get a bit of a bad rap, and if you were to believe the mommy blogs it's the scariest of the food additives. Meat glue, whose proper name is transglutaminase is a natural enzyme isolated from one of several species of bacteria. Its job is to stick any proteins together that contain glutamine or lysine amino acids. That's not to say bacteria are the only source as YOU are full of the enzyme as well and your body uses it to hold different proteins together.
In the culinary world meat glue has an enormous number of uses and today we explore 3 simple recipes that highlight some of these. However it's also very useful in a laboratory setting which will be the topic of a future video.
3d bioprinting paper: www.frontiersin.org/10.3389/c...
Meat glue sushi: • Royal Sushi Roll Evolu...
Molecular gastronomy course: • Proteins & Enzymes: Tr...
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