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

被引：0

作者：

Zheng Y. ^{[1
]}

Zheng S. ^{[1
]}

Zhou T. ^{[1
]}

Bao W. ^{[1
]}

Han Q. ^{[1
,2
]}

Li Y. ^{[1
,2
]}

机构：

[1] College of Food Science, Heilongjiang Bayi Agricultural University, Daqing

[2] China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 18期

关键词：

fermented meat products; flavor; microorganism; protein degradation; structure; texture;

D O I：

10.13386/j.issn1002-0306.2022110202

中图分类号：

学科分类号：

摘要：

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. © 2023 The authors.

引用

页码：476 / 483

页数：7

共 66 条

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