功能性肉制品研發(fā)策略與挑戰(zhàn)

1、功能性肉制品研發(fā)策略與挑戰(zhàn)目錄目錄 Contents肉類食品的營養(yǎng)與危害肉類食品的營養(yǎng)與危害Nutrition and Hazards of Meat Products功能性肉制品研發(fā)挑戰(zhàn)功能性肉制品研發(fā)挑戰(zhàn)Challenge for Development of Functional Meat Products1功能性肉制品開發(fā)策略功能性肉制品開發(fā)策略 Development Strategy for Functional Meat Products3功能性肉制品概述功能性肉制品概述 Introduction of Functional Meat Products24肉類食品的營養(yǎng)與危害肉類

2、食品的營養(yǎng)與危害Nutrition and Hazards of Meat Products營養(yǎng)營養(yǎng)(Nutrition)危害危害(Hazards)1.1 肉類食品的營養(yǎng)肉類食品的營養(yǎng)Nutrition of Meat & Meat Products“Complete” proteinFatty acidsVitamin (B complex)MineralsOther bioactive compounds Conjugated linoleic acid (CLA): Cholesterol-lowering;Associated with anticancinogenic, an

3、tidiabetic, and antiatherogenic effects;Strengthening immune system, bone metabolism;Improvements in body composition. L-carnitine In beef 3321870 mg/kg dry matter and in pork (135830 mg/kg dry matter;Regulation of fat and carbohydrate metabolism;Essential for absorbing calcium to improve skeletal s

4、trength and to form lean muscle mass;Antioxidant. Novel aspects of health promoting compounds in meat: Preventing muscle wasting diseases, such as in sarcopenia;Reducing food and calorie intake to prevent metabolic syndrome; Blood pressure homeostasis via ACE-inhibitory components from connective ti

5、ssue, and Maintaining functional gut environment through meat-derived nucleotides and nucleosides. In addition, meat could be an important source of phytanic acid, conjugated linoleic acids and antioxidants.1.2 肉類食品的危害肉類食品的危害Hazards of Meat & Meat ProductsObesityType 2 diabetesCancerCardiovascul

6、ar disease, hypertension, stroke “Carcinogenicity of consumption of red and processed meat”International Agency for Research on Cancer (IARC), WHO (Lancet, 2015-10-26): 800 cases were studied;Eating processed meat can cause cancer, including bowel cancer, pancreatic cancer and prostate cancer; Red m

7、eat, including beef, lamb and pork, probably carcinogenic to humans.Processed meat: preserved by curing, salting, smoking, drying or canning;50 g/d/person of processed meat increases risk of bowel cancer by 18%.功能性肉制品概述功能性肉制品概述Introduction of Functional Meat Products2.1 功能性肉制品的定義功能性肉制品的定義Definition

8、of Functional Meat Products Bioactives and Functional FoodsBioactives: “ any substance that may be considered a food or part of a food and provides medical or health benefits, including the prevention and treatment of disease”. (The Foundation for Innovation in Medicine, 1991) Functional Foods / Mea

9、t Products: A food/ meat product is functional when it beneficially affects one or more target functions in the body beyond adequate nutrition in a way that is relevant to an improved state of health and well-being and/or reduction of risk of disease. (Diplock et al. , 1999)Functional Meat ProductsU

10、nhealthy ingredients reduced Healthy nutrients increased Natural bioactive compounds usedSodiumFatNitriteBioactive peptidesPUFACLAL-carnitinePUFA Antioxidants, Prebiotics Dietary fibreMineralsHealth Meat Products2.2 功能性肉制品的分類功能性肉制品的分類Classification of Functional Meat Products Raw Functional Meat: Me

11、at produced by feeding livestock and poultry with functional components Processed Functional Meat Products: Produced by processing methods, for example, addition of antioxidants, dietary fibre, prebiotics, etc.2.3 消費者對功能性肉制品的態(tài)度和購買意愿消費者對功能性肉制品的態(tài)度和購買意愿Consumer Attitude & Purchase Intention towards

12、 Functional Meat ProductsEnthusiasts: 39.3%Accepters: 11.9%Half-hearted: 42.3%Uninterested: 6.6%Hung Y, et al. Meat Science, 2016, 121: 119-126.B.D. Tobin et al. / Meat Science 97 (2014) 207213 Most believe that：Processed meats contain large quantities of harmful chemicals, fat and salt. There are m

13、any bioactive compounds in yogurt style products but unsure of meat based products. Many of the respondents were:Willing to consume meat based functional foods.Not willing to pay more for them.功能性肉制品研發(fā)策略功能性肉制品研發(fā)策略Development Strategy of Functional Meat ProductsPrincipleReducing compounds with negati

14、ve health implications; (Health meat products)Enhancing the presence of beneficial compounds. (Functional meat products) Limiting energy intake from total fats; Shifting fat consumption away from saturated fats to unsaturated fats and towards the elimination of trans-fatty acids; Increasing consumpt

15、ion of n-3 PUFAs from fish oil or plant sources; Consuming a diet rich in fruits, vegetables, nuts and whole grains and low in refined grains; Avoiding excess consumption of food with high salt and refined carbohydrate contents.3.1 健康食譜原則健康食譜原則Principle for Health DietDesign, development and assessm

16、ent of meat-based functional products (Olmedilla-Alonso, et al. 2013)3.2 富含功能性成分生肉開發(fā)富含功能性成分生肉開發(fā)Development of Raw Functional Meat Products Approaches based on animal production practices (genetic and nutritional). Mostly functional components are added to diets and to feed animals. Functional compon

17、ents accumulate in meat.EPADHADHAEPADHADHAFunctional componentsFeedMeatAnimalProduction of Functional Meat by Dietary Manipulation ExamplesSeaweed extractsGalactooligosaccharide Vitamin E Improved TAC, reduced LPO level of LD steaksSWE and GOS exhibited lower bacterial countGanoderma lucidum Olive l

18、eaves Not effectively prevent oxidation of rabbit meatSelenium enriched yeastSodium seleniteSY increased whole blood total Se and the proportion of total Se comprised as SeMet, and erythrocyte GSH-Px activitySS did not result in significant differencesModified fatty acid composition in all anatomica

19、l locations studied (intramuscular, subcutaneous and kidney knob and channel fat);Produced a greater proportion of DHA and total n3 in meat;Enhanced the nutritional quality of lamb muscle with more favourable PUFA/SFA and n6/n3 ratios, and increased levels of DHA and total n3 fatty acids. Microalgae

20、3.3 富含功能性成分肉制品開發(fā)富含功能性成分肉制品開發(fā)Development of Processed Functional Meat Products Approaches based on reformulation of meat products. To remove, reduce, increase, add and/or replace different bioactive components and obtain specific meat-based designs with certain attributes that confer health-promoting

21、 properties. Reduction of fat and changes in fat profiles Reduction of salt and sodium Reduction of nitrite3.3.1 減少有害成分減少有害成分To Reduce Harmful Compounds in Meat ProductsHealth Meat Products Reduction of fat: Fat replacers Fibre Changes in fat profiles: Plant oils: -linolenic acid (ALA; C18:3). Fish

22、and algae oils: increased sensitivity for lipid oxidation, “fishy” flavor. Reduction of cholesterol level in meat productsReduction of Fat and Changes in Fat Profiles in Meat Products Sodium chloride (NaCl): replaced by potassium chloride (KCl). Flavor enhancer: carboxymethyl cellulose and carrageen

23、an in combination with sodium citrate have been shown to enhance saltiness in frankfurters Phosphates, salts of organic acids or carbohydrate such as trehalose or sucroseReduction of salt and sodium in processed meat productsPositive of nitrite reactions: change in the color of cured meat, microbial

24、 inhibition, antioxidant effects and flavor, retards the development of rancidity and offodors and flavors during storageNegative: chemical toxicity, formation of carcinogens (react with amines to form nitrosamines)Novel antioxidants: vitamin E, lycopene or lutein; application of chelators; polyphen

25、olic compounds; spices and spice extracts such as rosemary, oregano, or sage, ethanol extract of Kitaibelia vitifolia, phenolic diterpenes, derivates of hydroxycinnamic acid, flavonoides and triterpenesNitrite substitutesNitrite reduction or replacement in meat products Meats were treated with enzym

26、e and/or beneficial microbes to produce bioactive peptides. i.e. probiotic sausages Bioactive peptides: short peptides, 230 amino acids, inactive within the parent protein and released during gastrointestinal digestion, food processing or by hydrolysis using enzymes. Bioactive potential of meat deri

27、ved: antioxidant, antimicrobial, anti-thrombotic, ACE-I-inhibitory and cytomodulatory functions.3.3.2 產(chǎn)生活性成分產(chǎn)生活性成分To Produce Bioactive Compounds during Processing To improve fat content, incorporate antioxidants and dietary fibre, enrich with minerals. Plant: fruits, vegetables (tomato, carrot), cer

28、eals (soy, walnut, oats, rice, wheat), etc. Plant extracts: from traditional Chinese herbs, fruits, oils, by-products, etc. Purified functional components3.3.3 添加活性成分添加活性成分To Add Bioactive Compounds to Meat Products+SausageMeat ballDried minced meat slicesHot dogRestructured steaksSeaweedMushroomGin

29、gerMulberryTomatoLuo Han GuoMulberryGreen PlumStraw MushroomGolden Needle MushroomLentinus edodesSome projects being investigated Meat product quality. lipid oxidation (TBARS value, hexanal content) , protein oxidation (protein carbonyls, sulfhydryl (SH) content), color (L*, a*, b*), sensory evaluat

30、ion, antioxidant activity, etc. Bioactive compounds. Stability of bioactive compounds during processing and storage (change of content and profile), bioactivity, etc.Parameters tested功能性肉制品研發(fā)挑戰(zhàn)功能性肉制品研發(fā)挑戰(zhàn)Challenge for Development of Functional Meat ProductsStability of sensory quality;Changes of bioa

31、ctive compounds;Interaction between meat and plant bioactive compounds;Consumer demand. Physical interactions and chemical reactions that cause changes in flavor, taste, appearance and texture thereby potentially reducing consumer acceptance of functional meat products. Reduction of fat in finely gr

32、ound meat products poses difficulties in terms of appearance, flavor and texture (firmness, water holding, etc.) . Addition of plant resources for example polyphenolic components while physiologically beneficial may impact the formation of a stable protein network in the meat product and often induc

33、es astringent flavors, both of which are highly undesirable changes.4.1 肉制品品質(zhì)的穩(wěn)定肉制品品質(zhì)的穩(wěn)定Stability of Sensory Quality of Meat Products Prerequisite for physiological action of bioactivesSufficient quantities of components are present in the food systems；The compounds remain physically and chemically

34、stable throughout production, storage and consumption；Upon consumption pass through the human digestive system in a physical form that allows the compounds to be optimally absorbed in the intestinal tract.Bioavailability of the administered bioactive compound should be as high as possible.4.2 功能性肉制品

35、中活性成分的變化功能性肉制品中活性成分的變化Changes of Bioactive Compounds in Meat Products Chemical structure and function of bioactives added to meat products must be determined; Changes of bioactive components added during processing and storage of meat products need be traced; Processing technology of meat products should be optimized to preserve bioactive components.4.3 肉類成分與植物生物活性物質(zhì)的相互作用肉類成分與植物生物活性物質(zhì)的相互作用Interaction between Meat and Plant Bioactive Compounds in Meat ProductsPh