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| Progress in Understanding the Mechanism of the High Pressure-Induced Gelation of Myosin |
| XUE Siwen, QIAN Chang, WANG Mengyao, XU Xinglian* |
| Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract High pressure processing (HPP) technology is a non-thermal processing technology that could affect functional
properties of meat gel. Myosin, one of the myofibrillar proteins, contributes dominantly to the meat gelation process.
Although the effect and underlying mechanism of high pressure processing on meat gelation have been elaborately
investigated, knowledge is still lacking as to the complex system consisting of muscle and myofibrillar proteins. Studies
focused on the alterations of myosin under high pressure environment might provide us an opportunity to drill down to
the details of this complex system and in turn provide a better guidance for practical production. This paper is centered on
a review of the progress which has been made in understanding the mechanism of the high pressure induced gelation of
myosin as well as technical restrictions for relevant studies. Future prospects are also discussed.
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