What question did this study set out to answer?

The aim is to assess the effects of incorporating oat flour into chicken meat emulsions on their functional and nutritional characteristics.

March 8, 2026Open Access

Incorporation of oat flour improves the functional and nutritional characteristics of meat emulsions evaluated by physicochemical and multivariate techniques

Key Points

The aim is to assess the effects of incorporating oat flour into chicken meat emulsions on their functional and nutritional characteristics.
Evaluated oat flour incorporation at levels of 5%, 10%, and 15% in chicken emulsions.
Conducted proximate analysis for moisture and fat content.
Utilized principal component analysis (PCA) and partial least squares regression (PLSR) for data analysis.
Performed sensory evaluation to assess texture, flavor, and overall acceptability.
10% oat flour (T2) showed optimal stability and texture, significantly improving emulsification properties.
TBARS and tyrosine values indicated reduced lipid oxidation and protein degradation with oat flour inclusion.
Water-holding capacity increased by ~20% with T2 compared to control, and TBARS values decreased by 35% (p < 0.05).
Sensory evaluation confirmed T2 as the most acceptable formulation among consumers.

Abstract

This study evaluated the incorporation of oat flour at 5%, 10%, and 15% in emulsion-based chicken products, with results analyzed for significance (p < 0.05). Proximate analysis revealed that increasing oat flour enhanced moisture retention, while overall product fat decreased due to partial substitution of chicken fat with oat flour, contributing to an improved nutritional profile. Principal Component Analysis (PCA) demonstrated that formulations with 10% oat flour (T2) exhibited optimal structural and stability attributes, closely clustering with desirable meat quality parameters. Partial Least Squares Regression (PLSR) further confirmed a strong predictive relationship between oat flour incorporation and textural properties, with T2 showing improved emulsion stability and cohesiveness. Oxidative stability, assessed via TBARS and tyrosine values, indicated that oat flour supplementation mitigated lipid oxidation and protein degradation over storage. The addition of 10% oat flour increased water-holding capacity by ~ 20% and reduced TBARS values by 35% compared to control (p < 0.05). Correlation heatmap analysis highlighted significant interactions among compositional and quality parameters, reinforcing the functional benefits of moderate oat inclusion. Sensory evaluation demonstrated that T2 achieved the best balance between texture, flavor, and overall acceptability, aligning with consumer preferences. These findings suggest that incorporating oat flour at 10% optimally enhances product quality without compromising sensory appeal, making it a viable strategy for developing low-fat, fiber-enriched functional meat products. The integration of multivariate analysis provides a robust framework for understanding ingredient interactions and optimizing meat product formulations. Future research may explore additional plant-based hydrocolloids to further enhance texture and stability at higher fiber levels.

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Cite This Study

Kiran et al. (Fri,) studied this question.

synapsesocial.com/papers/69ada836bc08abd80d5bb502 https://doi.org/https://doi.org/10.1007/s44187-026-00886-0

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