Progress in Understanding the Effect of Protein Oxidation on the Eating Quality of Meat

被引：0
|
作者：
Hu C. [1 ]
Xie J. [1 ,2 ]
机构：
[1] Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Sciences and Technology, Shanghai Ocean University, Shanghai
[2] Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 17期
关键词：
Covalent modification; Eating quality of meat; Protein oxidation; Protein oxidation characterization;
D O I：
10.7506/spkx1002-6630-20200913-159
中图分类号：
学科分类号：
摘要：
From a physicochemical perspective, the internal factors causing meat quality changes mainly include fat and protein oxidation. Protein oxidation is a research hotspot recently. This review firstly summarizes the mechanism of protein oxidation in meat and protein covalent modification, the characterization of protein oxidation (the types of oxidative modification of proteins including carbonylation, sulfhydrylation and cross-linking).Then, the effect of protein oxidation on the eating quality of meat is deciphered from both microscopic and macroscopic perspectives. Finally, we propose some solutions to the problems in the field of protein oxidation that have not been fully resolved. We hope that this review can provide a reference for exploring the mechanism of muscle protein oxidation and its effect on the eating quality of meat. © 2021, China Food Publishing Company. All right reserved.
引用
收藏
页码：275 / 281
页数：6
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