Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements

Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements

The mechanistic effects of <i>Zanthoxylum bungeanum</i> on the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose–response analysis using <i>Z. bungeanum</i> aqueous extraction (ZBAE) containing 36.97 mg GAE/g polyphenols, applied...

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Bibliographic Details
Main Authors: Jingjing Huang, Haiqiu Wei, Zhang Luo, Liang Li, Zhendong Liu, Ningning Xie
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
<i>Zanthoxylum bungeanum</i>
Tibetan pig
protein structure
texture
polyphenol
Chinese sausages
Online Access:https://www.mdpi.com/2304-8158/14/9/1639
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