TY - JOUR
T1 - Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
AU - Chen, Xing
AU - Tume, Ronald Keith
AU - Xiong, Youling
AU - Xu, Xinglian
AU - Zhou, Guanghong
AU - Chen, Conggui
AU - Nishiumi, Tadayuki
N1 - Publisher Copyright:
© 2017, © 2017 Taylor & Francis Group, LLC.
PY - 2018/11/22
Y1 - 2018/11/22
N2 - The texture, yield, and organoleptic properties of comminuted meat products are closely related to the structure and functionality of myofibrillar proteins (MP). To enhance functional properties of MP, high hydrostatic pressure (HHP) has been widely utilized to modify the structure of MP through protein denaturation, solubilization, aggregation or gelation. This modification depends on the protein system (specie, type and formulation) and HHP condition (pressure intensity, pressurizing gradient, duration time, temperature, pressure/temperature and the sequence of application). However, there remains a lack of a systematic summary of structural changes and structure-function relationship of MP in response to various HHP conditions. Hence, this review first explored the profound knowledge on the structural and functional changes of MP induced by HHP based on previous works and recent progress. Second, to meet the growing demand for economical, nutritional and healthy meat products, recent applications of HHP on the manufacture of low salt, low phosphate and/or low fat gel-type meat products, as well as value-added and texture-modified meat products were highlighted. Finally, future considerations were presented to facilitate progress in this area and to enable HHP as an efficient strategy in tailoring the manufacture of functionally improved, value-added and healthy muscle gelled foods.
AB - The texture, yield, and organoleptic properties of comminuted meat products are closely related to the structure and functionality of myofibrillar proteins (MP). To enhance functional properties of MP, high hydrostatic pressure (HHP) has been widely utilized to modify the structure of MP through protein denaturation, solubilization, aggregation or gelation. This modification depends on the protein system (specie, type and formulation) and HHP condition (pressure intensity, pressurizing gradient, duration time, temperature, pressure/temperature and the sequence of application). However, there remains a lack of a systematic summary of structural changes and structure-function relationship of MP in response to various HHP conditions. Hence, this review first explored the profound knowledge on the structural and functional changes of MP induced by HHP based on previous works and recent progress. Second, to meet the growing demand for economical, nutritional and healthy meat products, recent applications of HHP on the manufacture of low salt, low phosphate and/or low fat gel-type meat products, as well as value-added and texture-modified meat products were highlighted. Finally, future considerations were presented to facilitate progress in this area and to enable HHP as an efficient strategy in tailoring the manufacture of functionally improved, value-added and healthy muscle gelled foods.
KW - Myofibrillar protein
KW - functionality
KW - gel property
KW - healthy meat products
KW - high pressure
KW - structure
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U2 - 10.1080/10408398.2017.1347557
DO - 10.1080/10408398.2017.1347557
M3 - Review article
C2 - 28678522
AN - SCOPUS:85061297251
SN - 1040-8398
VL - 58
SP - 2981
EP - 3003
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 17
ER -