Effect of chitosan oligosaccharides with different molecular weight in alleviating textural deterioration of chicken myofibrillar protein gel with high-temperature treatment.

The molecular weight (MW) of oligosaccharides on gel properties of myofibrillar protein (MP) at high temperature remains unclear. In this study, it was found that chitosan oligosaccharides (CO) with different MW all significantly alleviated the textural deterioration of MP gel with high-temperature treatment. Moreover, MP-CO gel with the largest MW had the highest breaking force and the lowest cooking loss. Low-field NMR results further indicated that MP-CO gel with larger MW of CO had gradually increased relaxation rate, thus binding water more tightly. Rheological and microrheological tests suggested the addition of CO with larger MW resulted in much tighter gel network. These results indicated that CO with larger MW improved the quality of MP gel more effectively, which was because CO with larger MW inhibited aggregation of MP to a larger extent, resulting in smaller MP aggregates. Then MP-CO gel with much denser and more homogeneous structure was formed. Besides, MP-CO gel with larger MW of CO had higher content of β-sheet, resulting in MP gel with more ordered structure and better gel quality. Therefore, this study provided theoretical guidance for choosing the appropriate CO in improving texture of high temperature meat products.