Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein

Abstract BACKGROUND Pork meatballs undergo oxidation and water loss during processing. The present study examined how trehalose (TH) at 20 g kg −1 , star anise extract (SAE) at 0.9 g kg −1 , and their combined effects influence water retention, oxidative stability and the functionality of myofibrillar proteins (MP) in pork meatballs. RESULTS The addition of TH and SAE significantly reduced cooking loss and improved water retention ( P < 0.05). This is evidenced by the reduced relaxation time and smoother texture of T 2 . The stability against oxidation improved as a result of a decrease in thiobarbituric acid reactive substances and a rise in the concentration of thiol groups. Additionally, the blend diminished the intensity of MP fluorescence, encouraged the development of β ‐sheets and bolstered the properties of MP, such as its hydrophobic characteristics and gel strength. CONCLUSION 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.