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

IF 3.5 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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海藻糖和八角茴香提取物对肉丸保水性和肌原纤维蛋白功能结构的影响。

背景：猪肉肉丸在加工过程中会发生氧化和水分流失。本研究考察了海藻糖（TH）在20 g kg-1时，八角茴香提取物（SAE）在0.9 g kg-1时，以及它们的联合作用如何影响猪肉肉丸中的保水性、氧化稳定性和肌纤维蛋白（MP）的功能。结果：TH和SAE的加入显著降低了蒸煮损失，提高了保水率（P 2）。由于硫代巴比妥酸反应物质的减少和硫基浓度的增加，抗氧化稳定性得到了改善。此外，共混物降低了MP的荧光强度，促进了β-片的发展，增强了MP的性能，如疏水特性和凝胶强度。结论：TH和SAE的加入延缓了肉丸的氧化，促进了MP的适度展开，增强了蛋白质网络结构的稳定发展，最终提高了肉丸的保水性。©2025化学工业协会。

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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.