Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein

文献类型： 外文期刊

第一作者： Li, Nan

作者： Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying

作者机构：

关键词： trehalose; star anise extract; pork meatball; water-holding capacity; antioxidant capacity; myofibrillar protein

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2025 年 105 卷 8 期

页码：

收录情况： SCI

摘要： BACKGROUNDPork meatballs undergo oxidation and water loss during processing. The present study examined how trehalose (TH) at 20 g kg-1, star anise extract (SAE) at 0.9 g kg-1, and their combined effects influence water retention, oxidative stability and the functionality of myofibrillar proteins (MP) in pork meatballs. RESULTSThe addition of TH and SAE significantly reduced cooking loss and improved water retention (P < 0.05). This is evidenced by the reduced relaxation time and smoother texture of T2. The stability against oxidation improved as a result of a decrease in thiobarbituric acid reactive substances and a rise in the concentration of thiol groups. Additionally, the blend diminished the intensity of MP fluorescence, encouraged the development of beta-sheets and bolstered the properties of MP, such as its hydrophobic characteristics and gel strength. CONCLUSIONIncorporating TH and SAE delayed the oxidation of the meatball, facilitated the moderate unfolding of MP, reinforced the stable development of the protein network structure and ultimately enhanced the capacity for water retention. (c) 2025 Society of Chemical Industry.

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