Transglutaminase

Transglutaminase is an enzyme widely known in cookery by the nickname “meat glue”. It catalyses the formation of strong bonds between protein molecules, literally “stitching” two pieces of a protein-rich product into one seamless whole. The enzyme is naturally present in living organisms, and for the kitchen it is produced by a microbiological route.

Its use is very practical and at the same time creative. With transglutaminase, trimmings of meat or fish are glued into a neat even steak, fillets are joined for uniform cooking, skin is fixed to fish, skinless sausages are made, and different products are “stitched” into new combinations (for example, chicken with seafood). This eliminates food waste and lets the cook construct portions of ideal shape. The enzyme works at low temperatures, so the product stays raw; after application the parts are wrapped tightly in film and held in the cold for several hours until the bond becomes strong. It is an important tool of both haute cuisine and the food industry.