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. Â© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Effects of high hydrostatic pressure on the conformational structure and gel properties of myofibrillar protein and meat quality: a review.
Ning He, Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China. E-mail email@example.com
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Huipeng Liu, Yiyuan Xu, Shuyu Zu, Xuee Wu, Aimin Shi, Jinchuang Zhang, Qiang Wang, Ning He; Effects of high hydrostatic pressure on the conformational structure and gel properties of myofibrillar protein and meat quality: a review.. IFIS Food and Health Sciences Database 2022; doi:
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