Zhang Lingping, Yang Dongsong, Luo Ruiming, Luo Yulong, Hou Yanru
College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
Department of Health and Wellness Service Industry, Guangzhou Light Industry Technician College, Guangzhou 510220, China.
Foods. 2024 Oct 15;13(20):3268. doi: 10.3390/foods13203268.
Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat. Additionally, myofibrillar proteins serve as significant substrates for the adsorption of volatile flavor compounds, including aldehydes, alcohols, ketones, and sulfur and nitrogen compounds, which contribute to the overall flavor profile of meat products. A series of chemical reactions occur during the processing, storage, and transportation of meat products. Oxidation is one of the most significant reactions. Oxidative modification can alter the physical and chemical properties of proteins, ultimately impacting the sensory quality of meat products, including flavor, taste, and color. In recent years, considerable attention has been focused on the effects of protein oxidation on meat quality and its regulation. This study investigates the impact of myofibrillar protein oxidation on the sensory attributes of meat products by analyzing the oxidation processes and the factors that initiate myofibrillar protein oxidation. Additionally, it explores the control of myofibrillar protein oxidation and its implications on the sensory properties of meat products, providing theoretical insights relevant to meat processing methods and quality control procedures.
肌原纤维蛋白主要由肌球蛋白、肌动蛋白、肌细胞生成素和肌动球蛋白组成。这些蛋白质在肌肉纤维内形成复杂的网络，对肉的物理和化学性质至关重要。此外，肌原纤维蛋白是挥发性风味化合物吸附的重要底物，这些化合物包括醛类、醇类、酮类以及含硫和含氮化合物，它们有助于形成肉制品的整体风味特征。在肉制品的加工、储存和运输过程中会发生一系列化学反应。氧化是其中最重要的反应之一。氧化修饰会改变蛋白质的物理和化学性质，最终影响肉制品的感官品质，包括风味、口感和颜色。近年来，蛋白质氧化对肉质的影响及其调控受到了广泛关注。本研究通过分析氧化过程以及引发肌原纤维蛋白氧化的因素，探讨肌原纤维蛋白氧化对肉制品感官特性的影响。此外，还研究了肌原纤维蛋白氧化的控制及其对肉制品感官特性的影响，为肉制品加工方法和质量控制程序提供相关理论见解。
