ReviewFoods (Basel, Switzerland)2022
The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
What it found
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Who cites it
32 citing papers in PubMed, 91 citations in OpenAlex.
- Effect of a mixture of Lactobacillus sakei and Staphylococcus xylosus on the fermentation quality of chicken breast meat.Journal of the science of food and agriculture · 2026Article
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- Comparative Analysis of Antimicrobial and α-Amylase Inhibitory Activities and GC-MS-based Metabolic Profiling of Cow Milk Fermented by Lactic Acid Bacteria.Probiotics and antimicrobial proteins · 2026Article
- Influence of Fermentation and Curing on Residual Nitrite, Physico-Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage.Food science & nutrition · 2026Article
- Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage.Food science of animal resources · 2026Article
- Quality-driven design of rice wine lees fermentedFood chemistry: X · 2026Article
- Application of high hydrostatic pressure on the microbial and physicochemical characteristics of pork.Food science of animal resources · 2026Article
- Modeling and Optimization ofFoods (Basel, Switzerland) · 2026Article
- Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages.Foods (Basel, Switzerland) · 2026Article
- A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat Products.Foods (Basel, Switzerland) · 2026Review
- Ulvan Microparticles for Encapsulation of Eucalyptus Essential Oil: Characterization, Release Behavior, and Stability in Aquafeeds.Aquaculture nutrition · 2026Article
- Microbial Proteases: Integration into Food Products and Industrial Processes.Current microbiology · 2025Review
- Chitosan-Based Coating Incorporated with Lemon Essential Oil/Rutin Composite Nanoemulsion for Pork Preservation.Foods (Basel, Switzerland) · 2025Article
- Effects of Lactic Acid Bacteria-Directed Screening on Flavor and Functional Properties of Fermented Corn Protein Hydrolysate.Foods (Basel, Switzerland) · 2025Article
- Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review.Food chemistry: X · 2025Review
- Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar.Foods (Basel, Switzerland) · 2025Article
- Targeting Aging Skin with GABALAGENAntioxidants (Basel, Switzerland) · 2025Article
- Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions.Food chemistry: X · 2025Article
- Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process.Food chemistry: X · 2024Article
- Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils.Gels (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.