Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality

Sulaiman, Nurul Shaeera; Sintang, Mohd Dona; Huda, Nurul; Mohd Zaini, Hana; Akanda, Md. Jahurul Haque; Pindi, Wolyna

doi:10.1007/s11947-024-03503-z

Food Bioprocess Technol

2024

DOI: 10.1007/s11947-024-03503-z

|View full text |Cite

Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality

Nurul Shaeera Sulaiman,

Mohd Dona Sintang,

Nurul Huda

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 129 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products

Kang,

Hou,

2024

Foods

View full text Add to dashboard Cite

Salt assumes a significant role in the production of meat gels. Excessive intake of salt adversely affects human health, and consumers’ demand for reduced-salt meat products is escalating. This review primarily introduces the characteristics of the physical processing technology of reduced-salt gel meat products, such as the technology of ultrasonic, high-pressure processing, beating, plasma, and magnetic field, and its role in reduced-salt gel meat processing, and explores means to improve the teaching effect of the physical processing technology of reduced-salt gel meat products in the major of Food Science and Engineering. It was found that physical processing techniques, such as ultrasound, high-pressure processing, and beating, could enhance the solubility and processing performance of myofibrillar protein by improving the meat structure and protein conformation, increasing the interaction between proteins, water, and fat molecules, and enhancing the texture, water-holding capacity, and sensory quality of reduced-salt gel meat products. In the promotion and teaching of physical processing technology, it is necessary to strengthen interdisciplinary integration and scientific research activities according to the customs, laws and regulations of different countries and regions, combined with the development frontier of the technology, and develop reduced-salt gel meat products that meet local needs according to local conditions.

show abstract

Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products

Kang,

Hou,

2024

Foods

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality

Cited by 1 publication

References 129 publications

Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products

Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products

Contact Info

Product

Resources

About