Maize fiber gum as a natural antioxidant: Effects on myofibrillar proteins and textural properties of beef patties

This study evaluated the effects of varying concentrations of maize fiber gum (MFG) on the conformational changes of myofibrillar protein (MP), physicochemical properties, and oxidative stability of beef patties. Increasing MFG concentrations (1–6 g/100 g) led to a reduction in carbonyl content, solubility, and total sulfhydryl groups of MP. Samples with MFG 3 (3 g/100 g) and MFG 6 (6 g/100 g) exhibited the highest redness values, which correlated with lower thiobarbituric acid reactive substances (TBARS) levels, particularly in MFG 6 and ascorbic acid (PC) after six days of storage at 4 °C. Hardness decreased as the fiber concentration increased, with MFG 6 showed the lowest hardness value (P < 0.05). Antioxidant activity analysis revealed that MFG 6 had the highest antioxidant activity among the MFG-incorporated samples. Overall, the addition of 6 g/100g MFG could be recommended as a natural antioxidant and fiber source for beef patties, as it effectively preserved MP structure, reduced oxidative deterioration, and improved textural properties during storage. • Maize fiber gum (MFG) effect on structure of myofibrillar protein (MP). • Addition of MFG decreased the carbonyl and total sulfhydryl groups of MP. • The redness of the MFG-treated patties was higher than control sample. • Addition of MFG in beef patties reduced lipid oxidation.