Progress in Effects of Protein Oxidation on Meat Quality and Its Control Methods

YE Feng-ling; ZHOU Min-zhi; CHI Yu-min; JIA Li-rong; DONG Yi

doi:10.13386/j.issn1002-0306.2020.15.049

YE Feng-ling, ZHOU Min-zhi, CHI Yu-min, JIA Li-rong, DONG Yi. Progress in Effects of Protein Oxidation on Meat Quality and Its Control Methods[J]. Science and Technology of Food Industry, 2020, 41(15): 315-322. DOI: 10.13386/j.issn1002-0306.2020.15.049

Citation:

Progress in Effects of Protein Oxidation on Meat Quality and Its Control Methods

Graphical Abstract

Abstract

Abstract

Protein oxidation on meat has attracted more and more attention in nowadays. Oxidation changes the structure and functional properties of meat proteins, as well as the quality of meat (including water holding capacity, tenderness, color, nutrition and digestibility). In this paper, the mechanism of protein oxidation, the effects of protein oxidation on protein structure, gel properties and meat quality and the control measures of protein oxidation in meat are reviewed, so as to provide theoretical reference for the development of the meat industry..

FullText(HTML)

References (0)

Supplements (0)

Cited By

Science and Technology of Food Industry

Progress in Effects of Protein Oxidation on Meat Quality and Its Control Methods

Abstract

Catalog

Export File

Citation

Format

Content