Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
Incorporating TH and SAE delayed the oxidation of the meatball, facilitated the moderate unfolding of MP, reinforced the stable development of the protein network structure and ultimately enhanced the capacity for water retention. © 2025 Society of Chemical Industry.
Authors
- Jiaolong Li (ORCID: https://orcid.org/0000-0002-6967-6784)
- Daoying Wang (ORCID: https://orcid.org/0000-0003-1776-5854)
- Muhan Zhang
- Nan Li (ORCID: https://orcid.org/0000-0003-2125-3560)
- Pengpeng Li (ORCID: https://orcid.org/0000-0002-4846-9225)
- Weimin Xu (ORCID: https://orcid.org/0000-0003-3114-3162)
- Chong Sun
Institutions
- Jiangsu University (CN)
- Jiangsu Academy of Agricultural Sciences (CN)
- Ministry of Agriculture and Rural Affairs (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-27
- DOI
- https://doi.org/10.1002/jsfa.14241
- Citations
- 5
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 5.97
Funders
- Jiangsu Agricultural Science and Technology Innovation Fund
- National Natural Science Foundation of China
- Natural Science Foundation of Jiangsu Province
- National Key Research and Development Program of China