Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition

Protein oxidation occurs during the manufacture of meat products, which can result in nutrient loss, reduced edibility, and even the formation of some dangerous chemicals that are detrimental to human health. Oxidative modifications of proteins can change their physicochemical properties (conformation, structure, composition, solubility, rheology and reactivity). However, moderate protein modification can also play a role in regulating the quality of meat products. The most important and effective reactive oxygen species (ROS) involved in meat protein oxidation is hydroxyl radicals (·OH), and the Fenton reaction is one of the main pathways for the production of highly reactive hydroxyl radicals. Therefore, this paper reviews the basic principles and products of protein oxidation in the Fenton system and the effect of protein oxidation during meat processing on the color, tenderness and water-holding capacity (WHC) of meat products in order to provide theoretical support for the quality control of meat products.