Abstract:Myosin is the most abundant protein in muscle, accounting for 60% of the total myofibril protein. Myosin can improve water retention and tenderness of meat products, enhance the stability of fat emulsion, and improve the quality of meat gel products, thereby playing significant roles in the processing of meat products. However, myosin is usually bound inside the thick myofilament of the myofibril, Thus, myosin needs to be dissociated from the myofibril in order to play its full role. This paper provides an overiew of the effects of actomyosin dissociation on the quality of processed meat products, and on this basis, the dissociation mechanism of actomyosin is further discussed. Meanwhile, the factors affecting the dissociation of actomyosin such as the temperature, pH salt and pyrophosphate used during the processing were examined and summarized, which provides new ideas for meat processing and lays a foundation for improving the quality of processed meat products.
