The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

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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Bibliographic Details
Main Authors: Daixun Wang, Feng Cheng, Yi Wang, Jun Han, Fang Gao, Jianjun Tian, Kaiping Zhang, Ye Jin
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
fermented meat products
protein
degradation
oxidation
lactic acid bacteria
antioxidation
Online Access:https://www.mdpi.com/2304-8158/11/16/2427

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