title: The effect of hyaluronic acid addition on the properties of smoked homogenised sausages.
abstract: 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-1water addition were supplemented with 0, 0.01, 0.05 and 0.1 g kg-1of 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-1HA 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-1water and 0.01 g kg-1HA addition was the only economically viable option for introducing the product on the market.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
authors.forename: Marzena
authors.initials: M
authors.lastname: Zając
authors.affiliation: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
authors.forename: Piotr
authors.initials: P
authors.lastname: Kulawik
authors.affiliation: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Tkaczewska
authors.affiliation: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
authors.forename: Władysław
authors.initials: W
authors.lastname: Migdał
authors.affiliation: Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
authors.forename: Magda
authors.initials: M
authors.lastname: Filipczak-Fiutak
authors.affiliation: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
authors.forename: Grzegorz
authors.initials: G
authors.lastname: Fiutak
mesh_terms: D005511:Food Handling; D005516:Food Microbiology; D063427:Food Quality; D061353:Food Storage; D055951:Functional Food / Q000032:analysis; D006820:Hyaluronic Acid / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D000069466:Red Meat; D012906:Smoke; D014867:Water / Q000737:chemistry
chemical_list: D012906:Smoke; D014867:Water; D006820:Hyaluronic Acid
keywords: functional sausage; homogenised sausage; hyaluronic acid; rheology; weight losses