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| A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality |
| HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin |
| 1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China; 2.College of Food Science, Tibet Agriculture and Animal Husbandry University, Nyingchi 860000, China; 3.Key Laboratory of Cold Chain Logistics Technology for Agricultural Products, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China |
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Abstract The emulsifying and gelling properties of myofibrillar proteins are extremely important for the texture, flavor, and sensory properties of foods. Non-meat proteins are gradually becoming a better choice for exogenous supplementation in meat products due to their higher nutritional value as well as lower price. This review focuses on the effect of the addition of various non-meat proteins on the emulsification of myofibrillar proteins and the stability of myofibrillar protein gel systems and analyzes the effect of non-meat proteins on the quality of meat products. This review will hopefully provide theoretical guidance for the application of non-meat proteins in improving the quality of meat products and in foods.
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2023, Vol. 37 
