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| Effects of Dietary Fiber from Oat on the Gel Quality of Chicken Myofibrillar Proteins |
| FU Qingquan, HAN Ying, ZHANG Wei, CHEN Quanzhan |
| 1. School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; 2. Jingjiang Youwei Food Co. Ltd., Taizhou 214500, China |
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Abstract This study investigated the effects of different contents (0%, 1%, 2%, 3%, 4%, and 5%; m/m) of oat dietary fiber on the gel quality of chicken myofibrillar proteins. The results showed that compared with the control group, the addition of oat dietary fiber significantly decreased the brightness value (L*), and increased the redness value (a*), yellowness value (b*), water-holding capacity, gel strength, hardness, cohesiveness, chewiness, apparent viscosity, storage modulus (G’), and loss modulus (G”) of myofibrillar protein gels (P < 0.05). Meanwhile, the content of immobilized water in gels incorporated with oat dietary fiber was markedly higher than that of the control group (P < 0.05), demonstrating that oat dietary fiber facilitated the transformation of free water into immobilized water. With increasing level of added oat dietary fiber, the a*, b*, waterholding capacity, gel strength, hardness, adhesion, chewiness, apparent viscosity, G’, G”, and relative contents of nonirreversible water and bound water of myofibrillar protein gels increased significantly, whereas the L* and free water relative content decreased significantly. Taken together, it was concluded that the addition of 3% oat dietary fiber resulted in the best gel quality of myofibrillar proteins. Oat dietary fiber could be a potential food ingredient for improving the gel properties of myofibrillar proteins and developing functional emulsified meat products.
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Published: 22 September 2026
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2026, Vol. 40 
