期刊论文

Zhang, WA

英文

Molecules

1420-3049

2025

30

10

2230-

10.3390/molecules30102230

This work was supported by the University of Agriculture in Krakow (Rector’s funds), granted for Marzena Zając, and by Nanjing University of Agriculture, State Key Laboratory of Meat Quality Control and Cultured Meat Development in China.

本校为其他机构

Health benefits associated with hyaluronic acid, along with its properties such as water-binding capacity and antimicrobial activity, suggest that incorporating it into meat systems could provide a basis for formulating functional meat products. This study aimed to evaluate the properties of myofibrillar protein gels and emulsions with varying concentrations of hyaluronic acid. The results indicate that increasing the hyaluronic acid concentration (0.008% to 0.04%) does not significantly affect the cooking loss, while a concentration of 0.08% enhances cooking loss. This, in turn, increased gel...