Effects of irradiation on the gelation properties of muscle protein

Gel properties of muscle protein are the important functional characteristics in meat and its products, which determine the meat products' unique quality, such as texture, juiciness, fat content and sensory characteristics. As a novel food preservation technology, irradiation may lead to changes in the composition and structure of protein molecule, and impact the gel forming ability and gelation properties of muscle protein. Based on the introduction of gel forming mechanism of muscle protein, effects of irradiation on the water holding capacity, mechanical properties and structure of muscle protein gel were reviewed in detail. High-dose irradiation could weaken the water holding capacity of muscle protein and result in the loss of meat juice. With different irradiation conditions or raw materials, influences of irradiation on the texture and rheological properties of muscle protein gels are different, and effects on the structure of muscle protein and its gel are more complex. Finally, the research trend of irradiation effects on the gelation properties of muscle protein is put forward in this paper. (authors)