Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods

ABSTRACT

The texture, yield, and organoleptic properties of comminuted meat products are closely related to the structure and functionality of myofibrillar proteins (MP). To enhance functional properties of MP, high hydrostatic pressure (HHP) has been widely utilized to modify the structure of MP through protein denaturation, solubilization, aggregation or gelation. This modification depends on the protein system (specie, type and formulation) and HHP condition (pressure intensity, pressurizing gradient, duration time, temperature, pressure/temperature and the sequence of application). However, there remains a lack of a systematic summary of structural changes and structure-function relationship of MP in response to various HHP conditions. Hence, this review first explored the profound knowledge on the structural and functional changes of MP induced by HHP based on previous works and recent progress. Second, to meet the growing demand for economical, nutritional and healthy meat products, recent applications of HHP on the manufacture of low salt, low phosphate and/or low fat gel-type meat products, as well as value-added and texture-modified meat products were highlighted. Finally, future considerations were presented to facilitate progress in this area and to enable HHP as an efficient strategy in tailoring the manufacture of functionally improved, value-added and healthy muscle gelled foods.

KEYWORDS:

• Myofibrillar protein
• high pressure
• structure
• functionality
• gel property
• healthy meat products

Acknowledgments

This work was supported by the National Natural Science Foundation of China under Grant 31471601 and Grant 31671875; by the Oversea Study Fellowship from the China Scholarship Council under Grant 201606850029 (to Xing Chen); and by the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

Conflicts of interest

The authors declare no conflict of interests.

Author contributions

Xing Chen collected data from the literature, drew all tables and figures, and drafted the manuscript. Ron Tume, Youling Xiong, Xinglian Xu, Guanghong Zhou, Conggui Chen and Tadayuki Nishiumi contributed to discussion of the content, preparation of the manuscript and checking of the language.