Designand developmentof functionalmeatproducts · 2012-12-03 · Designand developmentof functionalmeatproducts. 90 136 134 119 113 114 124 30 25 42 62 26 39 55 0 20 40 60 80 100

Diana Ansorena

Department of Nutrition, Food Science and PhysiologyUniversity of Navarra – Spain

Design and development of

functional meat products

90

136 134

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120

140

160

UK Ireland Spain Germany Italy Denmark Netherlands

Total meat Processed meat

Meat consumption in Europe(g/day)

McAfee et al. (2010)

WhyWhy????

• Protein - peptides

• Minerals (Fe, Zn, P, Mg..)

• Vitamins (B12)

• High E (400-450Kcal/100g)

• High fat

• Saturated fat

• Cholesterol

• Salt

• Nitrites• Highly satiating

• Obesity

• Diabetes

• CVD

• Hypertension

• Certain types of cancer

• High E (400-450Kcal/100g)

• High fat

• Saturated fat

• Cholesterol

• Salt

• Nitrites

• What can be done? How?

• In which type of products?

Is it possible to make healthier

meat products ????

FunctionalFunctional meatmeat productsproducts

Animal production strategies

Processing strategies – Technological modifications

Lauridsen et al., 1999Enser et al., 2000D´Arrigo et al., 2002Hoz et al., 2003Pascual et al., 2005Noci et al., 2005Elmore et al., 2005Haak et al., 2007a y 2007bDuran-Montge et al., 2008Ventanas et al., 2007, 2008Soto et al., 2009Cools et al., 2011Vossen et al., 2012Xiao et al., 2012

Animal production strategies (diet)

• Increasing leaning content

• Reducing intramuscular fat content

• Improving lipid profile

• Increasing lipid stability and deposition of

vitamin E

Processing strategies

Some considerations……

• Mixture of ingredients - Reformulation

• Technological differences

Processing strategies

REDUCEREDUCE

REMOVEREMOVE

REPLACEREPLACE

ADDADD

INCREASEINCREASE

ComponentsComponents withwith

physiologicalphysiological activityactivity

FatFat contentcontent and and fatfat compositioncomposition

Mineral Mineral contentcontent

AdditionAddition of of fiberfiber

AdditionAddition of of antioxidantsantioxidants

OtherOther emergingemerging strategiesstrategies






Fat content and fat composition

Recommendations WHO

• Dietary fat intake should account for 15-30% total energy intake

• E from SFA < 10% TEI

• E from PUFA 6-10% TEI (w6/w3: 1-4)

• E from MUFA 10-15% TEI

• Cholesterol < 300mg/day

MONOUNSATURATED

• Decrease total cholesterol and LDL cholesterol (Kris-Etherton, 1999)

• Antiinflammatory effect (Yaqoob, 1998)

• Beneficial effects in DMT2 patients (Gumbiner et al, 1999)

• Decrease platelet aggregation (Smith et al., 2003)

POLYUNSATURATED

• Antiinflammatory effect

• Decrease blood pressure

• Antiatherogenic

• Decrease CV risk

(Mozaffarian et al., 2011)

• 1% E from ALA – 2g/day (1800Kcal)

• 250mg EPA and DHA / day

• 500mg EPA+DHA/day


Decrease amount of fat Susbtitute animal fat by other

lipid or non-lipid sources

Dry fermented sausages

Bloukas et al., 1997; Severini et al., 2003; Kayaardi and Gök, 2003; Pelser et al., 2007; Del Nobile et al., 2009; Olivares et al., 2010; Ospina et al., 2010; Delgado–Pando et al., 2010.

Cooked products

Foeding and Ramsey, 1986; Jonh et al., 1986; Park et al., 1989; Marquez et al., 1989;Park et al., 1990; Riendau et al., 1990; Hammer et al., 1992; Bloukas and Paneras, 1993;Paneras and Bloukas, 1994; Paneras et al., 1998; Pappa et al., 2000; García et al., 2002;Cáceres et al., 2008.

Olive oil Seeds oils Long chain w3

Frankfurters

Park et al., 1989; Tan et al., 2006; Estevez et al., 2007; Ozvural et al., 2008

Pate

Martín et al., 2008


Fermented products

Cooked products

Fresh products

Animal fat

Other fatsources

10 Parts oil

1 Part soy protein

8 Parts water Bloukas et al., 1997


49

28

0

20

40

60

Lauric Myristic Palmitic Palmitoleic Stearic Oleic Linoleic Linolenic Arachidic EPA DHA

Fish oil

18

46

0

20

40

60


Linseed oil

71

0

50

100


Olive oil

15

42

0

20

40

60

Lauric Myristic Palmitic Palmitoleic Stearic Oleic Linoleic Linolenic Arachidic EPA DPA n-6 DHA

Algae oil

g/100g fat


Unsaturated

fatty acids

• Are nutritional changes relevant enough?

• Sensory modifications?

• Stability against oxidation?


12

14

16

18

Trad. F. 10% Subs 15% Subs 20% Subs 25% Subs 30% Subs

MUFA (g/100g product)

71

0

50

100


Olive oil


75%

25%

Traditional formulation

Lean Meat

Pork Fat 0

10

20

30

Trad. F. 10% Subs 15% Subs 20% Subs 25% Subs 30% Subs

Pork fat Emulsion

Dripping

Muguerza et al. (2001) – Meat Sci.

71

0

50

100


Olive oil

0

1

2

3

4

5

6

general acceptability

meat fat binding capacity

odour intesity

colour intensity

juiciness

hardness

rancid taste

taste intensity

control 10% 15% 20% 25%

Sensory

analysis

Muguerza et al. (2001) – Meat Sci.


18

46

0

20

40

60


Linseed oil

0

10

20

30

40

50

MUFA PUFA SAT

g/100g fat

Control Linseed Linseed + Antiox (BHA)

w-6/w-3 13.49 1.80 1.93

PUFA / SAT 0.37 0.62 0.73

25 % Substitution of pork

backfat by emulsion

(linseed oil)

Ansorena and Astiasarán (2004) – Food Chem


18

46

0

20

40

60


Linseed oil

Ansorena and Astiasarán (2004) – Food Chem

ControlControl LinseedLinseed Linseed + AntioxidantsLinseed + Antioxidants

TBA (mg malonaldehyde/Kg sample) 0.08a 0.23b 0.08a

Peroxides (meq O2/Kg fat) 2a 0.83a 0a

Hexanal (ng dodecane/g dm) 226.5a 308.5b 218.5a

Octenal (ng dodecane/g dm) 60b 66.5b 33.5a

Nonanal (ng dodecane/g dm) 291.5a 591.5b 314a

tt2,4-decadienal (ng dodecane/g dm) 25.5b 22.5b 0a

2,4-decadienal (ng dodecane/g dm) 104.5c 91.5b 0a


Stability

15

42

0

20

40

60


Algae oil – Schizochytrium sp (novel food 2003)

Valencia et al. (2007) – Food Chem


+ BHA

2521.25

18.75

03.75

6.25

0

5

10

15

20

25

30

Trad. F. 15% Subs 25% Subs

Pork fat Emulsion

% of Total mixture

15

42

0

20

40

60





Control 15% algae oil

∑SFA 38.58 ± 0.11a 38.93 ± 0.06a

∑MUFA 46.37 ± 0.07b 41.98 ± 0.15a

Eicosapentaenoic C22:5(n-3) 0.03 ± 0.00a 0.13 ± 0.00b

Docosapentaenoic 22:5 (n-3) 0.22 ± 0.00a 0.25 ± 0.00b

Docosahexaenoic C22:6(n-3) 0.10 ± 0.00a 3.92 ± 0.16a

∑n-3 1.44 ± 0.02 a 5.26 ± 0.16b

∑n-6 13.54 ± 0.05a 13.75 ± 0.05a

∑PUFA 14.98 ± 0.04a 19.01 ± 0.21b

PUFA/SFA 0.39 ± 0.00a 0.49 ± 0.01b

n-6/n-3 9.41 ± 0.18b 2.62 ± 0.07a

Lipid profileg/100g fat

1,34g/100g sausage

18,6g sausage

100% Recommendations EFSA (EPA+DHA)

+ BHA

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0

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40

60





0

0.5

1

1.5

2

2.5

t = 0 d t = 30 d t = 90 d

Control

aerob

Control

vacuum

Algae

aerob

Algae

vacuum

Stability during storage

TBA (mg MDA/Kg)

0

1000

2000

3000

4000

5000

6000

t = 0 d t = 30 d t = 90 d

Hexanal (ng dodecane)

With antioxidants – Under vacuum

+ BHA

��Artificial Artificial antioxidantsantioxidants werewere effectiveeffective in in highlyhighly

polyunsaturatedpolyunsaturated meatmeat productsproducts´́ formulationsformulations

�� WhatWhat aboutabout natural natural antioxidantsantioxidants??????

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60


Fish oil

Valencia et al. (2008) – Meat Sci


AdditionAddition of natural of natural antioxidantsantioxidants

• Control – traditional

• Modified 1: 15% Subst FO Modified 2: 15% Subst + TeaEx Modified 3: 15% Subst + CoffeeEx

1.1 1.16 1.12

0

1

2

Control FO FO+Tex FO+Cex

EPA + DHA (g/100g product)

0

2

4

6

Control FO FO+Tex FO+Cex

TBA (mg MDA/Kg)

Aerobic MAP

(200ppm) (200ppm)

✔✘

•Total phenolic content (Singleton & Rossi, 1965)

•DPPH (Blois, 1958, modified by García Herreros et al., 2010)

•ABTS (Re et al., 1999, modified by García Herreros et al., 2010)

•HPLC (Fecka and Turek, 2008)

• Preparation of water or ethanolic extracts from plants



Dried

leaves

2 x Extraction

(500ml-30 min – 100ºC)

Extract

Concentrated and

freezed (-80º)

Lyophilization

LyophilizedLyophilized

extractextract

Borago

officinalis



Water extract - Melissa – Dry fermented products


• Modified: 25% substitution (Emulsion linseed + algae); Melissa (686 ppm); Se yeast (2

g/kg); Iodized salt (26 g/kg)

50g (1 portion)0.8g α-linolenic (40% reference intake EFSA): “high w-3”

338mg EPA+DHA (100% reference intake EFSA)

182μg Selenium (100% DRI – Regulation 1169/2011)

104 μg Iodine (70% DRI adults)

Gª Iñiguez de Ciriano et al. (2010) – Meat Sci

Nutritional evaluation




Water extract - Melissa – Dry fermented products


• Modified: 25% substitution (Emulsion linseed + algae); Melissa (686 ppm); Se yeast (2

g/kg); Iodized salt (26 g/kg)

Gª Iñiguez de Ciriano et al. (2010) – Meat Sci

Sensory aspects


Stability

Control

Modified

nsnsns

ns

ns

+ Normal aldehydes content

0

0.5

1

1.5

2

2.5

Control Linseed Linseed

+BHA

Linseed

+Melissa

Before cooking After cooking



Hydroalcoholic extract - Melissa – Cooked products


• Modified 1: Linseed Modified 2: Linseed + BHA Modified 3: Linseed + Melissa

Berasategi et al. (2010) – Meat Sci

Stability

TBA (mg MDA/Kg)

0

0.2

0.4

0.6

0.8

1

1.2

Control Linseed Linseed

+ BHA

Linseed

+Melissa

Lipophilic

Hydrophilic

ABTS (meq Trolox/g)

“High w-3 FA”

(>0.6g ALA/100g)



Hydroalcoholic extract - Melissa – Cooked products


• Modified 1: Linseed Modified 2: Linseed + BHA Modified 3: Linseed + Melissa

Berasategi et al. (2010) – Meat Sci

Sensory analysisHedonic evaluation







� Role of salt in processed meat products

� Sodium intake exceeds recommendations

• Flavour

• Texture

• Shelf-life

• Safety

� Replacers

• Potassium chloride, potassium lactate, glycine (Gou et al., 1996; Gelabert et al., 2003;

Guardia et al., 2006, 2008)

• Na, K, Mg, Ca chlorides (Gimeno et al., 1998, 1999; Flores et al., 2005)

• Calcium lactate, gluconate, citrate (Selgas et al., 2009)



0

5

10

15

20

Control 14 g Salt 10 g Salt

Na (g/Kg)

Ca (g/Kg)

• Control – traditional (26g NaCl/Kg)

• Modified 1: Linseed + 14g NaCl + 29g CaAs Modified 2: Linseed + 10g NaCl + 39g CaAs

Fermented products

“Reduced sodium”

“High calcium”

Regulation 1169/2011

Gª Iñiguez de Ciriano et al. (in press) – JSFA

⇩38%⇩50%



• Control – traditional (26g NaCl)

• Modified 1: Linseed + 14g NaCl + 29g CaAs Modified 2: Linseed + 10g NaCl + 39g CaAs

Fermented products

Gª Iñiguez de Ciriano et al. (in press) – JSFA

Triangular Test

No differences in

Acceptability✔






• Obesity

• Diabetes

• CV diseases

• Colon cancer

(Cho and Dreher, 2001; Rodriguez et al., 2006)

Addition of fiber

Protective effect

ADA (2008)

• AI: 20-25 g/day(Not reached)

•< Energy

•Technological effect

• Inulin: (10%)

• Wheat, oat, bran..: (1.5 – 2%)

• Fruit fibers (orange fiber powder, albedo): (1.5 – 2%)

(Mendoza et al., 2001; García e tal., 2002; Fdez-López e tal., 2007, 2008)

Partial substitution of fat by..

Addition of fiber

• Fruit fibers (lemon albedo): (2 – 7%) (Fernández-Ginés et al., 2003 - 2004)

Partial substitution of fat by..

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Pork meat

Pork backfat

Ice

Emulsion

1% Carrageenan

Exp 1: Fat reduction

55

7.5

35

2.510

0

10

20

30

40

50

60

5A 5B 5C 5D

1% Carrageenan

Exp 2: Fat modification

Berasategi et al. (submitted)

Addition of fiber


26.5

8.4

0

10

20

30Fat content (g/100g)

296

134

0

100

200

300

400Energy (Kcal/100g)

Type 5 5A 5B 5C 5D

SFA 2.9e 2.5d 1.8c 1.7b 1.3a

MUFA 3.9e 3.4d 2.5c 2.4b 2.0a

PUFA 1.5a 2.0b 2.5c 3.4d 3.8e

ω-3 0.1a 0.6b 1.3c 2.3d 2.7e

Linolenic 0.08a 0.6b 1.3c 2.2d 2.9e “High w-3 FA” (>0.6g ALA/100g)

“Energy reduced” (>30%)

Fatty acids (g/100g product)

50g 5D: 72% IDR ALA

“Low saturated fat” (>1,5g/100g)

Addition of fiber


38143

27838

35212

0

10000

20000

30000

40000

50000Hardness (g)

5664

70

0

20

40

60

80L* (CIE L*a*b*)

2

4

6

Color intensity

Juiciness

Hardness

Bologna flavour

Rancid taste

Saltiness

Type 5 5A 5B 5C 5D

QDA (Sensory test – Panelists)






Other emerging strategies

� Presence of endogenous bioactive compounds

Bioactive peptides (antioxidants, antihypertensive..)

CLA

� Reduction of allergens, reduction of nitrites

� Probiotic effect of fermented meat products

� Other methods for stabilization of lipid fraction






Scientific evidence

• Most conclusions are drawn from the fact

that functional ingredients itself may be

beneficial to human.

• Only limited number of studies on the

possible health benefits of functional meat

and meat products in human has been done.

Conclusions

� Modification of the traditional composition

of meat products to make them healthier is

technologically viable.

� Good sensory properties and stability are

achieved if adequate proportions of new

ingredients are introduced.

� Further studies are needed to provide

strong evidences for the human health

benefits of functional meat and meat

products.

Thank you !!!!!

Iciar Astiasarán

Iñigo Navarro

Maria Isabel Calvo

Rita Cavero

Edurne Muguerza

Idoia Valencia

Mikel García

Izaskun Berasategi

Candela Poyato From 2000…

Thank you for your attention

Documents

Designand developmentof functionalmeatproducts · 2012-12-03 · Designand developmentof functionalmeatproducts. 90 136 134 119 113 114 124 30 25 42 62 26 39 55 0 20 40 60 80 100