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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2025-05-01
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| author | Jingjing Huang Haiqiu Wei Zhang Luo Liang Li Zhendong Liu Ningning Xie |
| author_facet | Jingjing Huang Haiqiu Wei Zhang Luo Liang Li Zhendong Liu Ningning Xie |
| author_sort | Jingjing Huang |
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| description | 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. |
| format | Article |
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| spelling | doaj-art-37a0b026655e40cd92077191563a9f4e2025-08-20T01:49:20ZengMDPI AGFoods2304-81582025-05-01149163910.3390/foods14091639Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality ImprovementsJingjing Huang0Haiqiu Wei1Zhang Luo2Liang Li3Zhendong Liu4Ningning Xie5Institute of Agro-Product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, ChinaInstitute of Agro-Product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, ChinaFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, ChinaFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, ChinaFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, ChinaInstitute of Agro-Product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, ChinaThe 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.https://www.mdpi.com/2304-8158/14/9/1639<i>Zanthoxylum bungeanum</i>Tibetan pigprotein structuretexturepolyphenolChinese sausages |
| spellingShingle | Jingjing Huang Haiqiu Wei Zhang Luo Liang Li Zhendong Liu Ningning Xie Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements Foods <i>Zanthoxylum bungeanum</i> Tibetan pig protein structure texture polyphenol Chinese sausages |
| title | Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements |
| title_full | Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements |
| title_fullStr | Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements |
| title_full_unstemmed | Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements |
| title_short | Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements |
| title_sort | enhancing the textural properties of tibetan pig sausages via i zanthoxylum bungeanum i aqueous extract polyphenol mediated quality improvements |
| topic | <i>Zanthoxylum bungeanum</i> Tibetan pig protein structure texture polyphenol Chinese sausages |
| url | https://www.mdpi.com/2304-8158/14/9/1639 |
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