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Article Abstract
The mechanistic effects of on the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose-response analysis using 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 ( < 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 -helix (42.62% decrease) to -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. may optimize the textural quality of processed meat products.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12072011 | PMC |
| http://dx.doi.org/10.3390/foods14091639 | DOI Listing |
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