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

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-03-27 DOI:10.1002/jsfa.14241

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

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Abstract

Background: Pork 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.

Results: The 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 β-sheets and bolstered the properties of MP, such as its hydrophobic characteristics and gel strength.

Conclusion: Incorporating 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. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.