Enhancing the Textural Properties of Tibetan Pig Sausages via Zanthoxylum bungeanum Aqueous Extract: Polyphenol-Mediated Quality Improvements
文献类型： 外文期刊
作者： Huang, Jingjing 1 ; Wei, Haiqiu 1 ; Luo, Zhang 3 ; Li, Liang 3 ; Liu, Zhendong 3 ; Xie, Ningning 1 ;
作者机构： 1.Anhui Acad Agr Sci, Inst Agroprod Sci & Technol, Hefei 230031, Peoples R China
2.Anhui Engn Lab Food Microbial Fermentat & Funct Ap, Hefei 230031, Peoples R China
3.Tibet Agr & Anim Husb Univ, Food Sci Coll, Nyingchi 860000, Peoples R China
关键词： Zanthoxylum bungeanum; Tibetan pig; protein structure; texture; polyphenol; Chinese sausages; protein intermolecular force
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 9 期
页码：
收录情况： SCI
摘要： The mechanistic effects of Zanthoxylum bungeanum on the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose-response analysis using Z. bungeanum 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 (p < 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 alpha-helix (42.62% decrease) to beta-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. bungeanum may optimize the textural quality of processed meat products.
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