Abstract: Currently, the consumption of meat products in both domestic and international markets remains dominated by primary processed products, with prevalent technical challenges including poor flavor retention and significant nutrient loss. The thermally induced gelation properties of myofibrillar proteins are crucial determinants of meat product quality. However, gels formed by natural myofibrillar proteins often exhibit limitations such as an inhomogeneous microstructure and inadequate water-holding capacity. Exploring methods to enhance the gel properties of muscle proteins is currently a topic of interest in the research of meat gel products. Currently, the primary strategy for modulating and enhancing the gelation properties of myofibrillar proteins is precise control over the gel formation process through the introduction of exogenous molecules to intervene in the protein gelation system. However, a systematic summary on the mechanism underlying the effect of exogenous molecule intervention on the gel properties of myofibrillar proteins is still lacking. Therefore, this article focuses on discussing the microscopic mechanisms by which various exogenous molecules (including proteins, polysaccharides, inorganic compounds, lipids, and polyphenols) regulate the gel properties of myofibrillar proteins. It clarifies how exogenous molecules affect gel properties by interacting with myofibrillar proteins or physically filling gel pores. This article provides an important theoretical basis and technical support for the development of high-quality functional gel-type meat products.

Key words: exogenous molecules; myofibrillar proteins; gel properties; regulatory mechanisms