Abstract: As the major protein in meat products, myofibrillar protein has a decisive effect on the quality of meat products, while excessive oxidation of myofibrillar protein will destroy the quality of meat products. The unique structural characteristics of polyphenols determine their unique antioxidant and bacteriostatic effects, which are widely used to inhibit the oxidation of myofibrillar protein and slow down the deterioration of meat products due to their natural non-toxicity. In this article, the interaction mechanism between polyphenols and myofibrillar protein is reviewed, with respect to non-covalent interactions such as hydrophobic interaction and hydrogen bonding, and amino-quinone and sulfhydryl-quinone covalent interactions. The effects of temperature, pH and ionic strength on the interaction between polyphenols and myofibrillar protein are discussed. In addition, future research directions are presented, aiming to provide a basis for further exploring the application of the interaction between polyphenols and myofibrillar protein in the field of foods.

Key words: myofibrillar protein, polyphenols, covalent interaction, non-covalent interaction, influence factors