The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria
Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and p...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/16/2427 |
| _version_ | 1797445472230572032 |
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| author | Daixun Wang Feng Cheng Yi Wang Jun Han Fang Gao Jianjun Tian Kaiping Zhang Ye Jin |
| author_facet | Daixun Wang Feng Cheng Yi Wang Jun Han Fang Gao Jianjun Tian Kaiping Zhang Ye Jin |
| author_sort | Daixun Wang |
| collection | DOAJ |
| description | Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products. |
| first_indexed | 2024-03-09T13:26:17Z |
| format | Article |
| id | doaj.art-6ac01abcec774d7984062c33953eed4d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T13:26:17Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6ac01abcec774d7984062c33953eed4d2023-11-30T21:23:16ZengMDPI AGFoods2304-81582022-08-011116242710.3390/foods11162427The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid BacteriaDaixun Wang0Feng Cheng1Yi Wang2Jun Han3Fang Gao4Jianjun Tian5Kaiping Zhang6Ye Jin7College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaDepartment of Cooking & Food Processing, Inner Mongolia Business and Trade Vocational College, Hohhot 010070, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaProtein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products.https://www.mdpi.com/2304-8158/11/16/2427fermented meat productsproteindegradationoxidationlactic acid bacteriaantioxidation |
| spellingShingle | Daixun Wang Feng Cheng Yi Wang Jun Han Fang Gao Jianjun Tian Kaiping Zhang Ye Jin The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria Foods fermented meat products protein degradation oxidation lactic acid bacteria antioxidation |
| title | The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria |
| title_full | The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria |
| title_fullStr | The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria |
| title_full_unstemmed | The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria |
| title_short | The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria |
| title_sort | changes occurring in proteins during processing and storage of fermented meat products and their regulation by lactic acid bacteria |
| topic | fermented meat products protein degradation oxidation lactic acid bacteria antioxidation |
| url | https://www.mdpi.com/2304-8158/11/16/2427 |
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