摘要
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*,water-holding capacity,gel strength,hardness,adhesion,chewiness,apparent viscosity,G',G",and relative contents of non-irreversible 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.关键词
鸡肉/燕麦膳食纤维/肌原纤维蛋白/凝胶/品质Key words
chicken/dietary fiber from oat/myofibrillar protein/gel/quality分类
轻工纺织
