Home Journals Articles Updates About
CN
image
收藏切换
Effect of Tamarind Polysaccharide on the Quality of Beef Balls during Frozen Storage
收藏切换
Xu LIU1, 2, Lanqing PENG3, Hailin YUE4, Fanwei DAI1, Feiping CHEN1, Zheng LUO1, Lihong AN1, 2, Jijun GONG2, Mingqiang YE1, *
Science and Technology of Food Industry | 2026, 47(10) : 374 - 382
Less
收藏切换
Science and Technology of Food Industry | 2026, 47(10): 374-382
• Storage and Preservation •
Effect of Tamarind Polysaccharide on the Quality of Beef Balls during Frozen Storage
Full
Xu LIU1, 2, Lanqing PENG3, Hailin YUE4, Fanwei DAI1, Feiping CHEN1, Zheng LUO1, Lihong AN1, 2, Jijun GONG2, Mingqiang YE1, *
Affiliations
  • 1Sericulture and Agricultural Products Processing Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
  • 2College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
  • 3Guangdong Supply and Marketing Green Agricultural Products Production and Supply Base Operation Co., Ltd., Huizhou 516000, China
  • 4Guangdong Agriculture Industry Business Polytechnic College, Guangzhou 510610, China
Published: 2026-05-15 doi: 10.13386/j.issn1002-0306.2025050230
Outline
收藏切换

This study investigated the effects of tamarind seed polysaccharide (TSP) addition on the quality attributes of beef meatballs during frozen storage. Using liquid rapid freezing technology, meatballs formulated with varying TSP concentrations (0%, 0.5%, 1%, 1.5%, and 2%, w/w) were analyzed over the storage period for changes in thawing loss, water-holding capacity, texture profile, color parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), salt-soluble protein content, and sensory properties. The results demonstrated that TSP addition significantly enhanced frozen storage quality, with the 1% TSP treatment identified as optimal. Throughout storage, all samples exhibited increased thawing loss, TVB-N, and TBARS values, alongside decreases in water-holding capacity and salt-soluble protein content. Color and texture were also notably influenced. After 120 days of storage, the 1% TSP group showed 39.73%, 41.18%, and 8.91% reductions in thawing loss, TVB-N, and TBARS, respectively, compared to the control, while water-holding capacity and salt-soluble protein content were 14.67% and 12.82% higher. Moreover, the 1% TSP formulation received the highest sensory scores for aroma, color, taste, microstructure, and texture. These findings support the use of TSP as an effective polysaccharide-based additive for improving the quality and extending the shelf life of frozen meat products.

beef balls  /  tamarind seed polysaccharide  /  frozen storage quality  /  frozen
刘旭, 彭岚清, 岳海林, 戴凡炜, 陈飞平, 罗政, 安丽红, 龚吉军, 叶明强. 罗望子多糖对牛肉丸冻藏过程中品质的影响. 食品工业科技, 2026 , 47 (10) : 374 -382 . DOI: 10.13386/j.issn1002-0306.2025050230
Xu LIU, Lanqing PENG, Hailin YUE, Fanwei DAI, Feiping CHEN, Zheng LUO, Lihong AN, Jijun GONG, Mingqiang YE. Effect of Tamarind Polysaccharide on the Quality of Beef Balls during Frozen Storage[J]. Science and Technology of Food Industry, 2026 , 47 (10) : 374 -382 . DOI: 10.13386/j.issn1002-0306.2025050230
Appendix
Less
Year 2026 volume 47 Issue 10
114
52
Cite this Article
BibTeX
Article Info
doi: 10.13386/j.issn1002-0306.2025050230
  • Receive Date：2025-05-26
  • Online Date：2026-10-24
  • Published：2026-05-15
Article Data
Affiliations
History
  • Received：2025-05-26
Affiliations
    1Sericulture and Agricultural Products Processing Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
    2College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
    3Guangdong Supply and Marketing Green Agricultural Products Production and Supply Base Operation Co., Ltd., Huizhou 516000, China
    4Guangdong Agriculture Industry Business Polytechnic College, Guangzhou 510610, China
References
Share
https://castjournals.cast.org.cn/joweb/spgykj/EN/10.13386/j.issn1002-0306.2025050230
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House