功能性肉制品研发策略与挑战ppt课件

1、刘学铭Xueming Liu功能性肉制品研发战略与挑战Strategy & Challenge for Development of Functional Meat Products广东省农业科学院蚕业与农产品加工研讨所Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences (GAAS)目录 Contents肉类食品的营养与危害Nutrition and Hazards of Meat Products功能性肉制品研发挑战Challenge for Development o

2、f Functional Meat Products1功能性肉制品开发战略 Development Strategy for Functional Meat Products3功能性肉制品概述 Introduction of Functional Meat Products24肉类食品的营养与危害Nutrition and Hazards of Meat Products营养(Nutrition)危害(Hazards)1.1 肉类食品的营养Nutrition of Meat & Meat Products“Complete proteinFatty acidsVitamin (B comple

3、x)MineralsOther bioactive compoundsConjugated linoleic acid (CLA): Cholesterol-lowering;Associated with anticancinogenic, antidiabetic, and antiatherogenic effects;Strengthening immune system, bone metabolism;Improvements in body composition.L-carnitine In beef 3321870 mg/kg dry matter and in pork (

4、830 mg/kg dry matter;Regulation of fat and carbohydrate metabolism;Essential for absorbing calcium to improve skeletal strength 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 ca

5、lorie intake to prevent metabolic syndrome; Blood pressure homeostasis via ACE-inhibitory components from connective tissue, and Maintaining functional gut environment through meat-derived nucleotides and nucleosides. In addition, meat could be an important source of phytanic acid, conjugated linole

6、ic acids and antioxidants.1.2 肉类食品的危害Hazards of Meat & Meat ProductsObesityType 2 diabetesCancerCardiovascular disease, hypertension, stroke“Carcinogenicity of consumption of red and processed meatInternational Agency for Research on Cancer (IARC), WHO (Lancet, 2021-10-26): 800 cases were studied;Ea

7、ting processed meat can cause cancer, including bowel cancer, pancreatic cancer and prostate cancer; Red meat, 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 bow

8、el cancer by 18%.功能性肉制品概述Introduction of Functional Meat Products2.1 功能性肉制品的定义Definition of Functional Meat ProductsBioactives 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 treatme

9、nt of disease. (The Foundation for Innovation in Medicine, 1991) Functional Foods / Meat 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-bein

10、g and/or reduction of risk of disease. (Diplock et al. , 1999)Functional Meat ProductsUnhealthy ingredients reduced Healthy nutrients increased Natural bioactive compounds usedSodiumFatNitriteBioactive peptidesPUFACLAL-carnitinePUFA Antioxidants, Prebiotics Dietary fibreMineralsHealth Meat Products2

11、.2 功能性肉制品的分类Classification of Functional Meat ProductsRaw Functional Meat: Meat 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 消费者对功能性肉制

12、品的态度和购买志愿Consumer Attitude & Purchase Intention towards Functional Meat ProductsEnthusiasts: 39.3%Accepters: 11.9%Half-hearted: 42.3%Uninterested: 6.6%Hung Y, et al. Meat Science, 2021, 121: 119-126.B.D. Tobin et al. / Meat Science 97 (2021) 207213 Most believe that：Processed meats contain large qua

13、ntities of harmful chemicals, fat and salt. There are many 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.功能性肉制品研发战略Development Strategy of Functional Meat Pro

14、ductsPrincipleReducing compounds with negative 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

15、 of trans-fatty acids; Increasing consumption 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 安康食谱原那么Principle for Healt

16、h DietDesign, development and assessment of meat-based functional products (Olmedilla-Alonso, et al. 2021)3.2 富含功能性成分生肉开发Development of Raw Functional Meat ProductsApproaches based on animal production practices (genetic and nutritional). Mostly functional components are added to diets and to feed a

17、nimals.Functional components accumulate in meat.EPADHAEPADHAFunctional componentsFeedMeatAnimalProduction of Functional Meat by Dietary Manipulation ExamplesSeaweed extractsGalactooligosaccharide Vitamin E Improved TAC, reduced LPO level of LD steaksSWE and GOS exhibited lower bacterial countGanoder

18、ma lucidum Olive leaves 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 compositio

19、n in all anatomical 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

20、 acids. Microalgae3.3 富含功能性成分肉制品开发Development of Processed Functional Meat ProductsApproaches 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-prom

21、oting properties.Reduction of fat and changes in fat profilesReduction of salt and sodiumReduction of nitrite3.3.1 减少有害成分To Reduce Harmful Compounds in Meat ProductsHealth Meat ProductsReduction of fat: Fat replacersFibreChanges in fat profiles:Plant oils: -linolenic acid (ALA; C18:3).Fish and algae

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

23、tion with sodium citrate have been shown to enhance saltiness in frankfurtersPhosphates, 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 inhibition, a

24、ntioxidant 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; polyphenolic compounds

25、; 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 productsMeats were treated with enzyme and/or benefi

26、cial microbes to produce bioactive peptides. i.e. probiotic sausagesBioactive 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 derived: antioxidant,

27、 antimicrobial, anti-thrombotic, ACE-I-inhibitory and cytomodulatory functions.3.3.2 产生活性成分To Produce Bioactive Compounds during ProcessingTo improve fat content, incorporate antioxidants and dietary fibre, enrich with minerals.Plant: fruits, vegetables (tomato, carrot), cereals (soy, walnut, oats,

28、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To Add Bioactive Compounds to Meat Products+SausageMeat ballDried minced meat slicesHot dogRestructured steaksSeaweedMushroomGingerMulberryTomatoLuo Han GuoMulb

29、erryGreen PlumStraw MushroomGolden Needle MushroomLentinus edodesSome projects being investigatedMeat product quality.lipid oxidation (TBARS value, hexanal content) , protein oxidation (protein carbonyls, sulfhydryl (SH) content), color (L*, a*, b*), sensory evaluation, antioxidant activity, etc. Bi

30、oactive compounds.Stability of bioactive compounds during processing and storage (change of content and profile), bioactivity, etc.Parameters tested功能性肉制品研发挑战Challenge for Development of Functional Meat ProductsStability of sensory quality;Changes of bioactive compounds;Interaction between meat and

31、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 ground meat products poses difficulties in terms

32、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 induces astringent flavors, both of which are highly

33、undesirable changes.4.1 肉制品质量的稳定Stability of Sensory Quality of Meat ProductsPrerequisite for physiological action of bioactivesSufficient quantities of components are present in the food systems；The compounds remain physically and chemically stable throughout production, storage and consumption；Upo

34、n 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 功能性肉制品中活性成分的变化Changes of Bioactive Compounds in Meat ProductsCh

35、emical 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 肉类成分与植物生物活性物质的相互作用Interaction between Meat and Plant Bioactive Compounds in Meat ProductsPhen