The effect of hyaluronic acid addition on the properties of smoked homogenised sausages.
- Autores: Marzena Zając, Piotr Kulawik, Joanna Tkaczewska, Wladislaw Midgal, Magda Filipczak-Fiutak, Grzegorz Fiutak
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 8, 2017, págs. 2316-2326
- Idioma: inglés
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Resumen
This research studied the possibility of using hyaluronic acid (HA) as a food additive for meat emulsions to create a novel functional food with improved rheological and water binding properties. Sausages with 200 and 500 g kg-1 water addition were supplemented with 0, 0.01, 0.05 and 0.1 g kg-1 of HA and stored for 14 days in vacuum. Rheology, texture, weight losses, proximate composition and microbiological analyses were performed together with the sensory evaluation of produced sausages.; Results: Surprisingly, the results show that the addition of 0.05 and 0.1 g kg-1 HA reduced yield and the stability of meat emulsion by causing water outflow from the product and decreased the sensory scores of the produced sausages. The sausage with 500 g kg-1 water and 0.01 g kg-1 HA addition was the only economically viable option for introducing the product on the market.; Conclusion: HA has a potential of being a perfect functional food additive for meat industry, although further research regarding processing conditions should be performed. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.
