Another use for fibrin sealant -Food Processing


I have worked with thrombin for some time and was involved with early work on fibrin sealant.   I have followed the development of both thrombin and fibrin sealant and posted some thoughts on the use of these two products.   However, even with this lone experience with thrombin, I am surprised by material that I have missed.   One area was the activity of thrombin in the interstitial space.  Recently I was surprised to see a news release on the Processing Magazine website (http://www.processingmagazine.com/processing-e-news/food-beverage/) which was entitled "EU Approves Thrombin of Use as Food Processing Aid."  This new release described the use of fibrin sealant for binding pieces of meat or fish into a re-formed structure suitable for consumption.  A quick literature search found a study by investigators in Ireland in 2010 (1) and another from a group in Spain in 2014.   Lennon and coworkers (1) compared fibrin sealant, transglutaminase, alginate and a modified starch for re-forming steaks from strips of beef muscle.   While the results suggested that transglutaminase was superior,  a satisfactory product was obtained with fibrin sealant and modified starch.  Although not stated by the investigators, it is assumed that a bovine product was used in these studies.   Romero de Ávila and coworkers (2) use fibrin sealant (porcine blood product) to obtained dry-cured ham from fresh deboned ham.


References


1.   Lennon, A.M., McDonald, K., Moon, S.S., Ward, P., and Kenny, T.A., Performance of cold-set binding agents in re-formed beef steaks, Meat Science 85, 620-624, 2010.
2.  Romero de Ávila, M.D., Hoz, L., Ordóñez, J.A., and Cambero, M.I., Dry-cured ham restructured with fibrin, Food Chemistry 150, 519-528, 2014.