A Review of the Influence of Protein Degradation on the Quality of Pork Products
GENG Cuizhu1, WANG Haibin1,2,*, CUI Yingying1, XU Wei1,2, CHEN Jiwang1,2, WANG Qi1, XIONG YoulingL.2,3
1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2.Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China;
3.Department of Animal and Food Sciences, University of Kentucky, Lexington KY40546, America
Abstract：Protein is one of the most important and most abundant components next to water in the living body, and it is also one of the main components in foods. In meat and meat products, proteins and amino acids are not only the main nutrients, but also are the material basis of food texture, flavor and color; besides, they have multiple functions, just like emulsifiers, gelling agents and stabilizers. Therefore, protein degradation in meat and meat products will greatly affect the quality. This article summarizes the main types of meat protein, changes in the structure and composition with protein degradation, and the impact of protein degradation on the quality of pork products. Moreover, the recent progress made in the research of related assays is described as well, aiming to provide a reference for related studies.
耿翠竹，王海滨，崔莹莹，胥 伟，陈季旺，王 琦，熊幼翎. 蛋白质降解对猪肉制品品质影响的研究进展[J]. 肉类研究, 2016, 30(2): 35-39.
GENG Cuizhu, WANG Haibin, CUI Yingying, XU Wei, CHEN Jiwang, WANG Qi, XIONG YoulingL.. A Review of the Influence of Protein Degradation on the Quality of Pork Products. Meat Research, 2016, 30(2): 35-39.
