Full
Outline
Myofibrillar protein (MP) is the main protein that determines the gel quality of meat products. Due to the continuous growth in market demand, the application prospects of gel products in the food industry are becoming increasingly broad. However, the MP are unprocess meat products dissatisfy the high gelling requirements of the food processing industry due to its inherently weak gelling properties. Therefore, it is necessary to improve its gel properties through a series of modification techniques. This review systematically expounded the mechanism of meat protein gel formation, and analyzed the synergistic regulation of α-helix unwinding, peptide chain unfolding, intermolecular hydrophobic interaction and disulfide bond formation on gel network structure caused by different modification methods. On this basis, from the 4 aspects of physical modification, chemical modification, biological modification and combined modification, it summarized the laws of different modification technologies to improve the gel properties by regulating the structural changes, valence bond modification and aggregation behavior of MP. Among them, the combined modification focused on 3 types of synergistic mechanisms: physical-physical, physical-chemical and chemical-biological. The results showed that single modification optimized the specific properties of MP, while combined modification improved the gel properties of MP more comprehensively through multi-technology coordination, which was an important direction for the development of gel modification technology in the future. This paper provides theoretical guidance and technical support for improving the quality of gel meat products.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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