Research Progress on the Effect of Muscle Protein Degradation on the Quality of Fermented Meat Products

ZHENG Yun; ZHENG Shuang; ZHOU Tianshuo; BAO Wei; HAN Qi; LI Yanqing

doi:10.13386/j.issn1002-0306.2022110202

Volume 44 Issue 18

Sep. 2023

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Science and Technology of Food Industry > 2023 > 44(18): 476-483. > DOI: 10.13386/j.issn1002-0306.2022110202

ZHENG Yun, ZHENG Shuang, ZHOU Tianshuo, et al. Research Progress on the Effect of Muscle Protein Degradation on the Quality of Fermented Meat Products[J]. Science and Technology of Food Industry, 2023, 44(18): 476−483. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110202.

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Research Progress on the Effect of Muscle Protein Degradation on the Quality of Fermented Meat Products

ZHENG Yun^1,,
ZHENG Shuang¹,
ZHOU Tianshuo¹,
BAO Wei¹,
HAN Qi^{1, 2, ,},
LI Yanqing^{1, 2, ,}

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing 163319, China

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Received Date: November 16, 2022
Available Online: July 12, 2023

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Abstract

Abstract

The long-standing fermented meat products were deeply popular with consumers due to the distinctive flavor and long storage life. From the point of protein degradation in the process of fermentation of meat products and based on the recent researches of fermented meat products, this paper discusses the factors affecting the muscle protein degradation including the function of microbial proteases and endogenous enzymes, and the protein hydrolysis activity of core microorganism. The structure changes of muscle protein during fermentation are analyzed, including secondary and tertiary structure and functional properties of protein. This paper furthermore summarizes how the muscle protein degradation during fermentation improving the texture properties and flavor of the fermented meat products, and deterioration of products due to excessive protein degradation. Finally, the perspectives of the future researches are listed in order to provide some meaningful ideas for the intensive study of the fermentation control of meat products.
- fermented meat products,
- microorganism,
- protein degradation,
- structure,
- texture,
- flavor

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References (66)

References

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