Enhancing meat product quality: Exploring the effects of additives on Myofibrillar protein functionality

Nurul Shaeera Sulaiman and Mohd Dona Sintang and Nurul Huda and Hana Mohd Zaini and Md. Jahurul Haque Akanda e and Wolyna Pindi (2025) Enhancing meat product quality: Exploring the effects of additives on Myofibrillar protein functionality. Food and Bioprocess Technology, 18. pp. 1043-1060. ISSN 1935-5130

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Abstract

Additives are utilized in the production of high-quality meat products to minimize costs and fulfill consumer demands for healthier food choices. However, a comprehensive summary of the structural and functional changes in myofibrillar protein (MP) during gel formation in response to various additives is lacking in the literature. Nonetheless, this in-depth review revealed that additives affect the denaturation process of MP, which indirectly controls the crosslinking and impacts the functionalities of MP. Specifically, additives improve the inter- and intra-interaction of MPs during processing. Therefore, a mechanistic understanding of the impact of each additive on MPs from different sources is needed. Different sources of MP have different compositions, thus resulting in different functionalities. A discussion of these issues is also provided in this review. This discussion also focuses on the current approaches to understanding the functional changes in MPs caused by different additives and presents some examples of previous works and the progress made in the literature.

Item Type:	Article
Keyword:	Myofbrillar protein, Additives, Gelation, Functional properties, Meat
Subjects:	T Technology > TP Chemical technology > TP1-1185 Chemical technology T Technology > TS Manufactures > TS1-2301 Manufactures > TS1950-1982 Animal products
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	24 Jul 2025 15:02
Last Modified:	24 Jul 2025 15:02
URI:	https://eprints.ums.edu.my/id/eprint/44635

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