Huang Jingjing, Wei Haiqiu, Luo Zhang, Li Liang, Liu Zhendong, Xie Ningning
Institute of Agro-Product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application, Hefei 230031, China.
Foods. 2025 May 7;14(9):1639. doi: 10.3390/foods14091639.
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.
藏猪香肠质构特性的作用机制仍未得到充分阐明。我们使用了含有36.97毫克没食子酸当量/克多酚的水提取物（ZBAE）进行剂量反应分析，在肉酱中的添加浓度为0.125%至1.20%。相对于对照组，在0.25%的ZBAE添加量下实现了最佳的质构增强，水分保持能力显著提高（增加1.77%）、硬度显著提高（增加139.87%）、凝胶强度显著提高（增加46.04%）（P<0.05）。具体而言，该浓度：（i）通过增强疏水相互作用（增加33.33%）和氢键（增加287.99%）促进了蛋白质分子重排；（ii）诱导构象从α-螺旋（减少42.62%）转变为β-折叠结构（增加21.11%）；（iii）生成了一个均匀的三维蛋白质网络，其分形维数为2.769±0.006，孔隙率为38.350±0.333%。添加来自Z.的天然多酚可能会优化加工肉类产品的质构质量。
