# Exploring the Impact of Hyaluronic Acid Addition Order on the Structural Integrity and Quality of Myofibrillar Protein Gels

## TL;DR

This study shows how adding hyaluronic acid at a specific stage improves the texture and quality of meat-based protein gels.

## Contribution

The study reveals that the order of hyaluronic acid addition significantly affects the structural and functional properties of myofibrillar protein gels.

## Key findings

- Hyaluronic acid improves water retention and creates a denser protein network in gels.
- Adding hyaluronic acid simultaneously with meat and water yields better results than post-addition.
- Hyaluronic acid alters texture by reducing hardness and increasing adhesiveness.

## Abstract

In this study, we investigated hyaluronic acid (HA) as a functional biopolymer for improving the processing performance of myofibrillar protein (MP) gels. Our focus was on the order of incorporation and concentration of HA as controllable process parameters, and their effects on water-holding capacity, rheological behaviour, texture, colour and microstructure of MP gels. The experimental results demonstrated that HA promoted the formation of a denser and more homogeneous protein network, as confirmed by microstructural analysis and significantly enhanced water retention. From a mechanical perspective, HA incorporation decreased hardness and chewiness while increasing adhesiveness, thereby improving overall gel functionality. Importantly, the simultaneous dissolution of HA with meat and water produced superior outcomes compared to post-addition, highlighting the role of ingredient addition sequence as a relevant process design factor. The slight colour variations remained within acceptable quality limits. Our findings provide new insights into protein hydrocolloid interactions in gel systems and indicate how HA can be strategically integrated into processing operations to improve product yield, quality and consumer acceptance in the meat industry.