Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-07-13 DOI:10.1007/s11947-024-03503-z

Nurul Shaeera Sulaiman, Mohd Dona Sintang, Nurul Huda, Hana Mohd Zaini, Md. Jahurul Haque Akanda, Wolyna Pindi

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Abstract

Additives are utilized in the production of high-quality meat products to minimize costs and fulfill consumer demands for healthier food choices. However, a comprehensive summary of the structural and functional changes in myofibrillar protein (MP) during gel formation in response to various additives is lacking in the literature. Nonetheless, this in-depth review revealed that additives affect the denaturation process of MP, which indirectly controls the crosslinking and impacts the functionalities of MP. Specifically, additives improve the inter- and intra-interaction of MPs during processing. Therefore, a mechanistic understanding of the impact of each additive on MPs from different sources is needed. Different sources of MP have different compositions, thus resulting in different functionalities. A discussion of these issues is also provided in this review. This discussion also focuses on the current approaches to understanding the functional changes in MPs caused by different additives and presents some examples of previous works and the progress made in the literature.

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提高肉制品质量：探索添加剂对肌纤维蛋白功能的影响

在高品质肉类产品的生产过程中，添加剂的使用可以最大限度地降低成本，满足消费者对健康食品的需求。然而，关于凝胶形成过程中肌纤维蛋白（MP）在各种添加剂作用下的结构和功能变化，目前还缺乏全面的文献总结。尽管如此，本次深入综述发现，添加剂会影响 MP 的变性过程，从而间接控制交联并影响 MP 的功能。具体而言，添加剂可改善加工过程中 MP 的相互影响和内部相互作用。因此，需要从机理上了解每种添加剂对不同来源的 MP 的影响。不同来源的 MP 具有不同的成分，因此会产生不同的功能。本综述也对这些问题进行了讨论。本综述还重点讨论了目前了解不同添加剂导致的 MP 功能变化的方法，并举例说明了以前的工作和文献中取得的进展。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.