BONDING OF MEAT AND FISH PRODUCTS

摘要

In the present invention, a method for bonding meat and fish is described. In one embodiment of the invention, meat or fish parts are bonded by mixing these parts with a solution which comprises fibrinogen and transglutaminase, thrombin, calcium ions and a reducing agent. In a different embodiment of the invention, meat or fish parts are bonded by mixing the meat or fish parts with a solution which contains fibrinogen and transglutaminase, thrombin, calcium ions and a different protein. In yet another embodiment of the invention, meat or fish parts are bonded by mixing the meat or fish parts with a solution which contains fibrinogen and transglutaminase, thrombin, calcium ions and a fraction containing membranes of red blood cells. The invention also relates to the composite meat product which can be obtained with these methods. The invention further relates to compositions which contain fibrinogen and transglutaminase and a different protein or a fraction containing membranes of red blood cells and/or a reducing agent.