Effect of partially replacing sucrose with trehalose on the physicochemical and overall quality of beef jerky

BACKGROUND: The intake of sucrose is receiving increasing attention, and trehalose, as a non-reducing, low sweetness and glass-forming sugar, has become a hot research topic in sucrose substitution. This study aims to explore the impact of trehalose replacing sucrose on the quality of beef jerky. RESULTS: relaxation time. The glassy state preserved free thiols, limited protein degradation and acted as an oxygen barrier. Texture improved (lowest chewiness) and color (decreased L*, increased a* and b*) via moderated Maillard reactions. Substitution below 20% increased moisture retention but promoted early protein interactions; above 30-40%, matrix destabilization led to higher water mobility, protein aggregation, greater hardness and lighter color. Hexanal (key meaty aroma) peaked at 30% substitution. The pH value, electrophoresis and microstructure supported these trends. CONCLUSION: Replacing 20-30% of sucrose with trehalose optimizes water regulation, protein stability, oxidative resistance and sensory attributes, thereby enhancing beef jerky quality. © 2026 Society of Chemical Industry.