Transglutaminase

Meat glue, also known as transglutaminase, is a substance used in cooking to bond proteins together. Examples of foods made using meat glue include imitation crab meat , fish balls, and Chicken McNuggets.
Transglutaminase has also found use among practitioners of the molecular gastronomy movement as a means to achieve the melding new textures with existing tastes.
Another reference
http://newyork.seriouseats.com/2008/09/meat-glue-food-technology-transglutaminase-dave-arnold-nils-noren-french-culinary-institute.html