Review in the Effect and Mechanism of Cytokeleton Proteins on Water Holding Capacity of Meat

SUN Liangge; ZHANG Xinxiao; BIAN Huan; ZOU Ye; XU Weimin; WANG Daoying; LI Pengpeng

doi:10.13386/j.issn1002-0306.2020080206

Volume 42 Issue 18

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(18): 413-420. > DOI: 10.13386/j.issn1002-0306.2020080206

SUN Liangge, ZHANG Xinxiao, BIAN Huan, et al. Review in the Effect and Mechanism of Cytokeleton Proteins on Water Holding Capacity of Meat[J]. Science and Technology of Food Industry, 2021, 42(18): 413−420. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080206.

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Review in the Effect and Mechanism of Cytokeleton Proteins on Water Holding Capacity of Meat

SUN Liangge^1,,
ZHANG Xinxiao²,
BIAN Huan²,
ZOU Ye^{1, 2},
XU Weimin^{1, 2},
WANG Daoying^{1, 2, ,},
LI Pengpeng^{1, 2, ,}

1.
College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
2.
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China

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Received Date: August 20, 2020
Available Online: July 11, 2021

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Abstract

Water-holding capacity (WHC) is an important quality attribute of meat, which affects the color, juiciness and tenderness of meat. Drip loss is often used as a measure of WHC. Excessive drip loss after slaughter causes a certain amount of economic losses to the meat industry. Therefore, studies on WHC of meat are important for the meat industry. As the main component of muscle cells, cytoskeleton proteins plays a critical role in maintaining the integrity of cell structures and functions, which has effect on the WHC of meat. In this paper, the physiological and biochemical properties of recently identified cytoskeleton proteins and their effects on meat WHC were reviewed. This study further discussed the factors and mechanisms affecting degradation of cytoskeleton proteins in order to provide theoretical reference for the control of WHC of meat.
- cytoskeleton protein,
- water-holding capacity,
- protein degradation,
- mechanism of action

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Science and Technology of Food Industry

Review in the Effect and Mechanism of Cytokeleton Proteins on Water Holding Capacity of Meat

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