Zając Marzena, Kulawik Piotr, Tkaczewska Joanna, Migdał Władysław, Filipczak-Fiutak Magda, Fiutak Grzegorz
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
J Sci Food Agric. 2017 Jun;97(8):2316-2326. doi: 10.1002/jsfa.8041. Epub 2016 Oct 18.
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 water addition were supplemented with 0, 0.01, 0.05 and 0.1 g kg 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.
Surprisingly, the results show that the addition of 0.05 and 0.1 g kg 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 water and 0.01 g kg HA addition was the only economically viable option for introducing the product on the market.
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.
本研究探讨了将透明质酸（HA）用作肉类乳化制品食品添加剂的可能性，以创造一种具有改善流变学和保水性能的新型功能食品。向添加了200 g/kg和500 g/kg水的香肠中分别添加0、0.01、0.05和0.1 g/kg的HA，并在真空条件下储存14天。对生产的香肠进行流变学、质地、重量损失、近似成分和微生物分析以及感官评价。
令人惊讶的是，结果表明，添加0.05和0.1 g/kg的HA会导致产品中的水分流出，从而降低肉类乳化制品的产量和稳定性，并降低所生产香肠的感官评分。添加500 g/kg水和0.01 g/kg HA的香肠是将该产品推向市场的唯一经济可行选择。
HA有潜力成为肉类行业理想的功能性食品添加剂，不过仍需对加工条件进行进一步研究。© 2016化学工业协会。
