Progress in Research on Effects of Phospholipase A₂ on Meat Products

Phospholipase A₂ (PLA₂) is an important endogenous enzyme involved in lipid hydrolysis. It can specifically hydrolyze the unsaturated fatty acids at the sn-2 position of phospholipids in the cell membrane, changing the cell membrane structure and thus affecting its function. PLA₂ plays an important role in lipid hydrolysis during meat storage and processing, which affects the quality of meat. At present, there are few reviews on PLA₂ and its role in raw meat and meat products in China. In this paper, the general properties of PLA₂ and its relationship with meat products are reviewed. The structural classification of PLA₂, the methods for the extraction and purification of PLA₂, and its role in the hydrolysis and oxidation of raw meat are summarized, and the factors influencing the effect of PLA₂ on meat quality are described.