@article{LIU2022, 
author = {Yu LIU and Jiamei XU and Jinling LI and Pengpeng LI and Jingjing MA and Zhiming GENG and Daoying WANG and Weimin XU},
title = {Progress in Research on Effects of Phospholipase A2 on Meat Products},
year = {2022},
journal = {Meat Research},
volume = {36},
number = {8},
pages = {42-48},
keywords = {phospholipase A2, lipid hydrolysis, raw meat, flavor, meat products, factors},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20220425-044},
doi = {10.7506/rlyj1001-8123-20220425-044},
abstract = {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.}
}