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The effect of hyaluronic acid addition on the properties of smoked homogenised sausages
Author(s) -
Zając Marzena,
Kulawik Piotr,
Tkaczewska Joanna,
Migdał Władysław,
FilipczakFiutak Magda,
Fiutak Grzegorz
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8041
Subject(s) - food science , chemistry , emulsion , rheology , water activity , food industry , water content , biochemistry , materials science , geotechnical engineering , engineering , composite material
BACKGROUND 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