Recent Progress on the Methods of Improvement on Emulsifying Properties of Meat Protein

Emulsifying properties are one of the most important functional properties of meat protein. It plays a significant role in the quality and value of meat products. The solubility, particle size, sulfhydryl distribution and surface hydrophobicity of meat protein have important influences on its emulsifying properties. Different physicochemical methods can improve the emulsifying properties of meat protein by changing the structure and aggregation degree of the protein. In this work, several promising methods in improvement on emulsifying properties of meat protein were reviewed, including physical and chemical methods such as high-pressure homogenization, high hydrostatic pressure, ultrasound, microwave, cold plasma, glycosylation and isoelectric solubilization/precipitation. Furthermore, the mechanism and appropriate conditions of different methods are discussed. The objective for this review is to provide reference for the improvement on emulsifying properties of meat protein and the development of emulsified meat products.