ReviewFoods (Basel, Switzerland)2024
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed.
- Synergistic Effects of Ultrasound and Chia Seed Oil on Yak Myofibrillar Protein Gelation: Structure and Gel Property.Foods (Basel, Switzerland) · 2026Article
- Bioactive-Loaded Zein Nanofiber Coatings for Improving Microbiological and Oxidative Quality, and Extending the Shelf Life of Chicken Meatballs.ACS omega · 2026Article
- Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage.Food chemistry: X · 2026Article
- Impact of Electron Beam (eBeam) Treatment on Meat Quality and Sensory Attributes of Ground Chicken and Turkey.Poultry science · 2026Article
- Sustainable Nanocomposite Films and Coatings for Meat Product Preservation: Recent Advances, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- Effects of Artemisia argyi powder on growth performance, meat quality, meat flavor and intestinal health of ducks.Poultry science · 2026Article
- Pseudomonas-driven spoilage and identification of early-warning volatile markers in chilled Shimen Sanhuang chicken.Food chemistry: X · 2026Article
- Exopolysaccharide-rosmarinic acid complex as a phosphate replacer: dual improvement of oxidative stability and gel properties in myofibrillar proteins.Food chemistry: X · 2026Article
- Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate.Foods (Basel, Switzerland) · 2026Article
- Characterization and Schematic Modeling of Oxidized Fat Use in Swine Feeding: Metabolic and Productive Consequences-A Review.Animals : an open access journal from MDPI · 2026Review
- Active Biological Film Improves the Quality of Mutton During Super-Chilling Storage: Effects on Myofibrillar Protein Characteristics and Physicochemical Properties.Foods (Basel, Switzerland) · 2026Article
- Effect of Plasma-Activated Water Pretreatment Combined with High-COFoods (Basel, Switzerland) · 2026Article
- Potential of tea polyphenols to ameliorate the quality of beef meatballs during frozen storage and its action mechanism.Food chemistry: X · 2026Article
- Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC-MS, multiple spectroscopy, and molecular docking.Food chemistry: X · 2025Article
- Fermented strawberry pomace enhances carcass characteristics and meat quality by regulating plasma biochemical indices and antioxidant capacity in aged laying hens.Frontiers in nutrition · 2025Article
- Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals.Frontiers in nutrition · 2025Article
- Effects of Flavonoids inAntioxidants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat. Additionally, myofibrillar proteins serve as significant substrates for the adsorption of volatile flavor compounds, including aldehydes, alcohols, ketones, and sulfur and nitrogen compounds, which contribute to the overall flavor profile of meat products. A series of chemical reactions occur during the processing, storage, and transportation of meat products. Oxidation is one of the most significant reactions. Oxidative modification can alter the physical and chemical properties of proteins, ultimately impacting the sensory quality of meat products, including flavor, taste, and color. In recent years, considerable attention has been focused on the effects of protein oxidation on meat quality and its regulation. This study investigates the impact of myofibrillar protein oxidation on the sensory attributes of meat products by analyzing the oxidation processes and the factors that initiate myofibrillar protein oxidation. Additionally, it explores the control of myofibrillar protein oxidation and its implications on the sensory properties of meat products, providing theoretical insights relevant to meat processing methods and quality control procedures.
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