Research progress in protein oxidation in muscle foods

JIANG Qing-qing; LU Jun; YE Xing-qian; HU Ya-qin

doi:10.13386/j.issn1002-0306.2013.23.074

JIANG Qing-qing, LU Jun, YE Xing-qian, HU Ya-qin. Research progress in protein oxidation in muscle foods[J]. Science and Technology of Food Industry, 2013, (23): 386-389. DOI: 10.13386/j.issn1002-0306.2013.23.074

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Research progress in protein oxidation in muscle foods

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Protein oxidation is one of the major causes of quality deterioration in meat and meat products during processing and storage.Protein oxidation results in physicochemical and structural changes, therefore, leading to changes in nutritional and functional properties.Mechanism, effects and antioxidant strategies against protein oxidation were reviewed in the present paper and prospects were also described, to provide theoretical instructions for controlling meat quality and prolonging shelf-life in terms of protein oxidation.

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