TY  - JOUR
AU  - WANG, Tiantian
AU  - ZHU, Yichen
AU  - XIE, Yong
AU  - ZHOU, Kai
AU  - LIAO, Xianyan
AU  - HUANG, Junyi
AU  - XU, Baocai
PY  - 2023
TI  - Research Progress on Changes in Structure and Functional Properties of Myoglobin during Processing and Storage and Their Effect on the Quality of Meat Products
JO  - Food Science
SN  - 1002-6630
SP  - 393
EP  - 399
VL  - 44
IS  - 3
AB  - Myoglobin is a pigment protein that mainly exists in the sarcoplasm of muscle cells and its functional properties contribute to and improve the color of meat and meat products during processing, preservation and consumption. There are many factors that can influence the structural change of myoglobin during the processing and storage of meat and meat products, which in turn can lead to changes in its functional properties. In this article, the recent studies on the structural changes and the consequent changes in functional properties of myoglobin during the processing and storage of meat products are reviewed so as to provide guidance for the quality control of meat and meat products.
UR  - https://doi.org/10.7506/spkx1002-6630-20220127-280
DO  - 10.7506/spkx1002-6630-20220127-280