SUMMARY: In order to evaluate the potential of using frozen mackerel muscle proteins as meat binders, freeze‐thawed mackerel (Scomber australasicus) was ground with 0.1% reducing agents (cysteine, sodium bisulfite (NaHSO3), or a mixture of both) and freeze‐dried. The extractability, Ca‐ATPase, reactive and total sulfhydryl of actomyosin increased with the addition of reducing agents. When 2.5% or more (w/w) of the meat binder was mixed with pork chunks and set at 40°C for 60 min, the tensile strength of the restructured pork stick was significantly higher than that without the meat binder. According to the data obtained, the binding ability of the binder could be greatly improved by the reducing agents which could recover the native protein.