Enhancing beef meatballs quality with polysaccharides from Rosa roxburghii Tratt pomace: Insights into physicochemical, textural, moisture distribution, sensory, and microstructural characteristics

Food Research International 2026 Open access

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Authors: Shuhong Liu, Xinghua CHEN, Yan Tian, Lulin Wang, Jie Wu, Ping Hu
DOI: 10.1016/j.foodres.2026.118620
Cited by: 1
References: 45

Abstract

Rosa roxburghii Tratt pomace, an underutilized processing by-product, is rich in bioactive polysaccharides. The pomace was used in this investigation to extract an acidic heteropolysaccharide (RRTP) with a galacturonic acid molar ratio greater than 50%. This study examined RRTP's effects on beef meatball quality at four addition levels (0%, 0.2%, 0.4%, 0.6%) and evaluated its potential as a novel quality enhancer. Results showed that the addition of RRTP significantly reduced cooking loss of beef meatballs from 20.94% to 15.91% ( p 0.05). Increased L * and b* values but decreased a* ( p

Fields of Study & Subjects

Polysaccharides and Plant Cell Walls Polysaccharides Composition and Applications Meat and Animal Product Quality

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
231
Pages
118620–118620
Publication date
13 February 2026
Language
EN