功能性肉制品研發(fā)策略與挑戰(zhàn)

1、劉學(xué)銘（劉學(xué)銘（Xueming Liu）功能性肉制品研發(fā)策略與挑戰(zhàn)功能性肉制品研發(fā)策略與挑戰(zhàn)Strategy & Challenge for Development of Functional Meat Products廣東省農(nóng)業(yè)科學(xué)院蠶業(yè)與農(nóng)產(chǎn)品加工研究所廣東省農(nóng)業(yè)科學(xué)院蠶業(yè)與農(nóng)產(chǎn)品加工研究所Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences (GAAS)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 Haz

2、ards 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 Products241. 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營養(yǎng)營養(yǎng)(Nutrition

3、)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 compoundsConjugated linoleic acid (CLA): Cholesterol-lowering; Associated with anticancinogenic, antidiabetic, and antiatherogenic effects; Strengthening immun

4、e 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 strength and to form lean muscle mass; Antioxidant.Novel a

5、spects 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 tissue, and Maintaining functional gut environment through

6、 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 diabetesCancerCardiovascular disease, hypertension, stroke“Carcinogenicity of cons

7、umption 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 meat, including beef, lamb and pork, probably carcinogeni

8、c 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%.2. 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 of Functional Meat ProductsBioactives and Functiona

9、l Foods Bioactives: “ 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 / Meat Products: A food/ meat product is functional when

10、 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 Products Unhealthy ingredients reduced Healthy nutrients inc

11、reased 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 ProductsRaw Functional Meat: Meat produced by feeding livestock and poultry with f

12、unctional 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 Functional Meat ProductsEnthusiasts: 39.3%Accepter

13、s: 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 many bioactive compounds in yogurt style products bu

14、t unsure of meat based products. Many of the respondents were:Willing to consume meat based functional foods.Not willing to pay more for them.3. 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 ProductsPrinciple Reducing compounds with negative health implications; (Health meat products)

15、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 consumption of n-3 PUFAs from fish oil or plant source

16、s; 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 assessment of meat-based functional products (Olmedil

17、la-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 components accumulate in meat.EPADHADHAEPADHADHAFunc

18、tional 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 leaves Not effectively prevent oxidation of rab

19、bit 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 anatomical locations studied (intramuscular, subcutaneo

20、us 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. Microalgae3.3 富含功能性成分富含功能性成分肉制品肉制品開發(fā)開發(fā)Development of Pro

21、cessed 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 properties. Reduction of fat and changes in f

22、at 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 ProductsReduction of fat: Fat replacers FibreChanges in fat profiles: Plant oils: -linolenic acid (ALA; C18:3). Fish and algae oils: increased sensitivity for lipid

23、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 carrageenan in combination with sodium citrate have been

24、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 products Positive of nitrite reactions: change in the color of cured meat, microbial inhibition, antioxidant effects and flavor, re

25、tards the development of rancidity and offodors and flavors during storage Negative: chemical toxicity, formation of carcinogens (react with amines to form nitrosamines) Novel antioxidants: vitamin E, lycopene or lutein; application of chelators; polyphenolic compounds; spices and spice extracts suc

26、h as rosemary, oregano, or sage, ethanol extract of Kitaibelia vitifolia, phenolic diterpenes, derivates of hydroxycinnamic acid, flavonoides and triterpenes Nitrite substitutesNitrite reduction or replacement in meat products Meats were treated with enzyme and/or beneficial microbes to produce bioa

27、ctive 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 derived: antioxidant, antimicrobial, anti-thromb

28、otic, 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 ProcessingTo improve fat content, incorporate antioxidants and dietary fibre, enrich with minerals. Plant: fruits, vegetables (tomato, carrot), cereals (soy, walnut, oats, rice, wheat), etc. P

29、lant 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 steaksSeaweedMushroomGingerMulberryTomatoLuo Han GuoMulberryGreen

30、 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. Bioactive

31、compounds. Stability of bioactive compounds during processing and storage (change of content and profile), bioactivity, etc.Parameters tested4. 功能性肉制品研發(fā)功能性肉制品研發(fā)挑戰(zhàn)挑戰(zhàn)Challenge for Development of Functional Meat Products Stability of sensory quality; Changes of bioactive compounds; Interaction between

32、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 ground meat products poses difficulti

33、es 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 induces astringent flavors, both of whic

34、h 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 ProductsPrerequisite for physiological action of bioactives Sufficient quantities of components are present in the food systems； The compounds remain physically and chemically stable throughout production, stor

35、age 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 功能性肉制品中活性成分的變化功能性肉制品中活性成分的變化Changes of

36、 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 Compound