Influence of protein changes during prolonged exposure to low temperatures on meat quality. A review
https://doi.org/10.36107/spfp.2022.287
Abstract
Research background: Freezing and low-temperature storage of meat leads to changes in its quality. Meat is a protein product, so the modification of proteins and partial loss of their original properties determines the final quality of meat.
Gap to be filled in existing knowledge and purpose of the study:Despite numerous domestic publications on meat freezing no articles in which the information received by different authors on influence of meat freezing and storage at low temperatures on its biological value and functional and technological properties is systematized are found.
Materials and methods of research:The review presents the results of studies by Russian and foreign researchers published in scientific journals in the period from 2009 to 2020. The sources were searched by keywords. The literature was grouped according to the influence of freezing and low-temperature storage on the biological value of meat (amino acid composition, essential amino acids, fractional composition of proteins, digestibility), protein oxidation, bioavailability of protein system of meat, functional and technological properties of meat (moisture binding capacity, pH value, drip losses), and freezing conditions (ripening sequence, freezing rate) on meat quality.
Results and their application: The review examines the changes that occur in the protein system during freezing storage of meat, leading to a decrease in the nutritional and technological properties of meat. Particular attention is paid to protein oxidation, a process that contributes to the loss of protein functionality and negatively affects the health of the consumer. The results presented in the article can be used when planning research on the study of the quality of frozen meat, determining promising directions in the field of freezing food products.
About the Authors
Andrey B. Lisitsyn
V. M. Gorbatov Federal Research Center for Food Systems;
Moscow State University of Food Production
Russian Federation
Russian Federation
Irina M. Chernukha
V. M. Gorbatov Federal Research Center for Food Systems;
Moscow State University of Food Production
Russian Federation
Russian Federation
Olga I. Lunina
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
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Review
For citations:
Lisitsyn A.B., Chernukha I.M., Lunina O.I. Influence of protein changes during prolonged exposure to low temperatures on meat quality. A review. Storage and Processing of Farm Products. 2022;(2). (In Russ.) https://doi.org/10.36107/spfp.2022.287
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