Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

被引：48

作者：

Liu, Huipeng ^{[1
]}

Xu, Yiyuan ^{[1
]}

Zu, Shuyu ^{[1
]}

Wu, Xuee ^{[1
]}

Shi, Aimin ^{[2
]}

Zhang, Jinchuang ^{[2
]}

Wang, Qiang ^{[2
]}

He, Ning ^{[1
]}

机构：

[1] Xiamen Univ, Coll Chem & Chem Engn, Dept Chem & Biochem Engn, Xiamen 361005, Peoples R China

[2] Chinese Acad Agr Sci, Inst Food Sci & Technol, Yuanmingyuan West Rd, Beijing 100193, Peoples R China

来源：

FOODS | 2021年 / 10卷 / 08期

关键词：

myofibrillar protein; high hydrostatic pressure; gel properties; meat quality; FUNCTIONAL-PROPERTIES; GELATION PROPERTIES; PHYSICOCHEMICAL PROPERTIES; THERMAL AGGREGATION; PHYSICAL-PROPERTIES; MYOSIN; HEAT; TEMPERATURE; TEXTURE; INACTIVATION;

D O I：

10.3390/foods10081872

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

引用

页数：20

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