Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements
The mechanistic effects of <i>Zanthoxylum bungeanum</i> on the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose–response analysis using <i>Z. bungeanum</i> aqueous extraction (ZBAE) containing 36.97 mg GAE/g polyphenols, applied...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1639 |
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| Summary: | The mechanistic effects of <i>Zanthoxylum bungeanum</i> on the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose–response analysis using <i>Z. bungeanum</i> aqueous extraction (ZBAE) containing 36.97 mg GAE/g polyphenols, applied at concentrations from 0.125% to 1.20% in the meat paste. Optimal textural enhancement was achieved at 0.25% ZBAE, as proved by significantly improving water holding capacity (1.77% increase), hardness (139.87% increase), and gel strength (46.04% increase) relative to the control group (<i>p</i> < 0.05). Specifically, this concentration: (i) promoted protein molecular rearrangement of by enhancing hydrophobic interactions (33.33% increase) and hydrogen bonding (287.99% increase); (ii) induced conformational transitions from <i>α</i>-helix (42.62% decrease) to <i>β</i>-sheet formations (21.11% increase); and (iii) generated a homogeneous three-dimensional protein network characterized by a fractal dimension of 2.769 ± 0.006 and a porosity of 38.350 ± 0.333%. The addition of natural polyphenols from Z. <i>bungeanum</i> may optimize the textural quality of processed meat products. |
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| ISSN: | 2304-8158 |