Modification of Muscle Proteins Induced by Novel Non-Thermal Processing: Theory, Characterization, and Consequences

Area of Science:

• Food Science
• Protein Chemistry
• Biotechnology

Background:

• Muscle protein modification is crucial for meat and aquatic product quality.
• Non-thermal processing technologies (e.g., irradiation, cold plasma, high-pressure processing, ultrasound, electromagnetic fields) are increasingly used in muscle foods.
• Understanding these modifications is key to optimizing food processing.

Purpose of the Study:

• To critically review recent (last five years) modifications of food proteins using non-thermal processing.
• To elucidate the intricate mechanisms of protein modification in muscle-based products.
• To provide a theoretical framework for advancing non-thermal processing technologies.

Main Methods:

• Literature review focusing on physicochemical modifications of food proteins.
• Examination of protein oxidation, net charge changes, cross-linking, and aggregation.
• Discussion of characterization methods for food proteins.

Main Results:

• Non-thermal processing induces various physicochemical modifications in muscle proteins.
• Specific technologies like high-pressure processing and ultrasound demonstrably alter protein structure and function.
• Recent literature highlights advancements in understanding these complex interactions.

Conclusions:

• Non-thermal processing offers innovative ways to modify muscle proteins, enhancing food quality and functionality.
• Further research into the mechanisms of protein modification will drive the development of novel processing techniques.
• This review provides a comprehensive overview for researchers and industry professionals in the field of muscle food processing.