Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation

ABSTRACTABSTRACTThe impact of phytophenols on myofibrillar protein (MP) has attracted great interest, due to the advantageous effects of phytophenols on the quality of meat and meat products under differential oxidation scenarios. Under natural oxidation scenarios, phytophenols can not only preserve product from quality deterioration, but also strengthen textural and organoleptic properties by structural and functional modification of MP. Meanwhile, phytophenols as structural modifiers are deliberately applied in gelled muscle foods under artificial oxidant scenarios. To successfully realize the application of phytophenols in meat products, the impact of phytophenols on MP should be explored, and the application scenarios which were commonly neglected must be considered. Therefore, this review provided a scenario structured summary on the phenol-modified MP structure, functionality and the ultimate quality of muscle foods to underline this fact. Moreover, the innovation applications of MP−phytophenols interaction, such as structure formation of MP gelled foods, functional packaging material, protein valorization and functional MP colloids, were also introduced. This work can foster better understanding on MP−phytophenols interaction and its emerging applications.KEYWORDS: Myofibrillar proteinphytophenolsstructural modificationfunctionalityqualityhealthy meat products Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was financially supported by the Natural Science Foundation of Jiangsu Province, China [grant numbers BK20190589], the National Natural Science Foundation of China [grant number 31901611], the Fundamental Research Funds for the Central Universities, China [grant number JUSRP11970] and Youth Talent Support Project of Jiangsu Association for Science and Technology [to Xing Chen]