功能性肉制品研发策略与挑战概述

刘学铭（XuemingLiu）功能性肉制品研发策略与挑战Strategy&ChallengeforDevelopmentofFunctionalMeatProducts广东省农业科学院蚕业与农产品加工研究所Sericultural&Agri-FoodResearchInstitute,GuangdongAcademyofAgriculturalSciences(GAAS)目录Contents肉类食品的营养与危害NutritionandHazardsofMeatProducts功能性肉制品研发挑战ChallengeforDevelopmentofFunctionalMeatProducts1功能性肉制品开发策略DevelopmentStrategyforFunctionalMeatProducts3功能性肉制品概述IntroductionofFunctionalMeatProducts24肉类食品的营养与危害NutritionandHazardsofMeatProducts营养(Nutrition)危害(Hazards)1.1肉类食品的营养NutritionofMeat&MeatProducts“Complete”proteinFattyacidsVitamin(Bcomplex)MineralsOtherbioactivecompoundsConjugatedlinoleicacid(CLA):Cholesterol-lowering;Associatedwithanticancinogenic,antidiabetic,andantiatherogeniceffects;Strengtheningimmunesystem,bonemetabolism;Improvementsinbodycomposition.L-carnitineInbeef332–1870mg/kgdrymatterandinpork(135–830mg/kgdrymatter;Regulationoffatandcarbohydratemetabolism;Essentialforabsorbingcalciumtoimproveskeletalstrengthandtoformleanmusclemass;Antioxidant.Novelaspectsofhealthpromotingcompoundsinmeat:Preventingmusclewastingdiseases,suchasinsarcopenia;Reducingfoodandcalorieintaketopreventmetabolicsyndrome;BloodpressurehomeostasisviaACE-inhibitorycomponentsfromconnectivetissue,andMaintainingfunctionalgutenvironmentthroughmeat-derivednucleotidesandnucleosides.Inaddition,meatcouldbeanimportantsourceofphytanicacid,conjugatedlinoleicacidsandantioxidants.1.2肉类食品的危害HazardsofMeat&MeatProductsObesityType2diabetesCancerCardiovasculardisease,hypertension,stroke“Carcinogenicityofconsumptionofredandprocessedmeat”InternationalAgencyforResearchonCancer(IARC),WHO(Lancet,2015-10-26):800caseswerestudied;Eatingprocessedmeatcancausecancer,includingbowelcancer,pancreaticcancerandprostatecancer;Redmeat,includingbeef,lambandpork,"probably"carcinogenictohumans.Processedmeat:preservedbycuring,salting,smoking,dryingorcanning;50g/d/personofprocessedmeatincreasesriskofbowelcancerby18%.功能性肉制品概述IntroductionofFunctionalMeatProducts2.1功能性肉制品的定义DefinitionofFunctionalMeatProductsBioactivesandFunctionalFoodsBioactives:

“…anysubstancethatmaybeconsideredafoodorpartofafoodandprovidesmedicalorhealthbenefits,includingthepreventionandtreatmentofdisease”.(TheFoundationforInnovationinMedicine,1991)FunctionalFoods/MeatProducts:Afood/meatproductisfunctionalwhenitbeneficiallyaffectsoneormoretargetfunctionsinthebodybeyondadequatenutritioninawaythatisrelevanttoanimprovedstateofhealthandwell-beingand/orreductionofriskofdisease.(Diplocketal.,1999)FunctionalMeatProductsUnhealthyingredientsreducedHealthynutrientsincreasedNaturalbioactivecompoundsusedSodiumFatNitriteBioactivepeptidesPUFACLAL-carnitinePUFAAntioxidants,PrebioticsDietaryfibreMineralsHealthMeatProducts2.2功能性肉制制品的分类类ClassificationofFunctionalMeatProductsRawFunctionalMeat:MeatproducedbyfeedinglivestockandpoultrywithfunctionalcomponentsProcessedFunctionalMeatProducts:Producedbyprocessingmethods,forexample,additionofantioxidants,dietaryfibre,prebiotics,etc.2.3消费者对功功能性肉制制品的态度度和购买意意愿ConsumerAttitude&PurchaseIntentiontowardsFunctionalMeatProductsEnthusiasts:39.3%Accepters:11.9%Half-hearted:42.3%Uninterested:6.6%HungY,etal.MeatScience,2016,121:119-126.B.D.Tobinetal./MeatScience97(2014)207–213Mostbelievethat：Processedmeatscontainlargequantitiesofharmfulchemicals,fatandsalt.Therearemanybioactivecompoundsinyogurtstyleproductsbutunsureofmeatbasedproducts.Manyoftherespondentswere:Willingtoconsumemeatbasedfunctionalfoods.Notwillingtopaymoreforthem.功能性肉制制品研发策策略DevelopmentStrategyofFunctionalMeatProductsPrincipleReducingcompoundswithnegativehealthimplications;(Healthmeatproducts)Enhancingthepresenceofbeneficialcompounds.(Functionalmeatproducts)Limitingenergyintakefromtotalfats;Shiftingfatconsumptionawayfromsaturatedfatstounsaturatedfatsandtowardstheeliminationoftrans-fattyacids;Increasingconsumptionofn-3PUFAsfromfishoilorplantsources;Consumingadietrichinfruits,vegetables,nutsandwholegrainsandlowinrefinedgrains;Avoidingexcessconsumptionoffoodwithhighsaltandrefinedcarbohydratecontents.3.1健康食谱原原则PrincipleforHealthDietDesign,developmentandassessmentofmeat-basedfunctionalproducts(Olmedilla-Alonso,etal.2013)3.2富含功能性性成分生肉肉开发DevelopmentofRawFunctionalMeatProductsApproachesbasedonanimalproductionpractices(geneticandnutritional).Mostlyfunctionalcomponentsareaddedtodietsandtofeedanimals.Functionalcomponentsaccumulateinmeat.EPADHAEPADHAFunctionalcomponentsFeedMeatAnimalProductionofFunctionalMeatbyDietaryManipulationExamplesSeaweedextractsGalactooligosaccharideVitaminEImprovedTAC,reducedLPOlevelofLDsteaksSWEandGOSexhibitedlowerbacterialcountGanodermalucidumOliveleavesNoteffectivelypreventoxidationofrabbitmeatSeleniumenrichedyeastSodiumseleniteSYincreasedwholebloodtotalSeandtheproportionoftotalSecomprisedasSeMet,anderythrocyteGSH-PxactivitySSdidnotresultinsignificantdifferencesModifiedfattyacidcompositioninallanatomicallocationsstudied(intramuscular,subcutaneousandkidneyknobandchannelfat);ProducedagreaterproportionofDHAandtotaln3inmeat;EnhancedthenutritionalqualityoflambmusclewithmorefavourablePUFA/SFAandn6/n3ratios,andincreasedlevelsofDHAandtotaln3fattyacids.Microalgae3.3富含功能性性成分肉制品开发DevelopmentofProcessedFunctionalMeatProductsApproachesbasedonreformulationofmeatproducts.Toremove,reduce,increase,addand/orreplacedifferentbioactivecomponentsandobtainspecificmeat-baseddesignswithcertainattributesthatconferhealth-promotingproperties.ReductionoffatandchangesinfatprofilesReductionofsaltandsodiumReductionofnitrite减少有害成成分ToReduceHarmfulCompoundsinMeatProductsHealthMeatProductsReductionoffat:FatreplacersFibreChangesinfatprofiles:Plantoils:α-linolenicacid(ALA;C18:3).Fishandalgaeoils:increasedsensitivityforlipidoxidation,““fishy”flavor.ReductionofcholesterollevelinmeatproductsReductionofFatandChangesinFatProfilesinMeatProductsSodiumchloride(NaCl):replacedbypotassiumchloride(KCl).Flavorenhancer:carboxymethylcelluloseandcarrageenanincombinationwithsodiumcitratehavebeenshowntoenhancesaltinessinfrankfurtersPhosphates,saltsoforganicacidsorcarbohydratesuchastrehaloseorsucroseReductionofsaltandsodiuminprocessedmeatproductsPositiveofnitritereactions:changeinthecolorofcuredmeat,microbialinhibition,antioxidanteffectsandflavor,retardsthedevelopmentofrancidityandoffodorsandflavorsduringstorageNegative:chemicaltoxicity,formationofcarcinogens(reactwithaminestoformnitrosamines)Novelantioxidants:vitaminE,lycopeneorlutein;applicationofchelators;polyphenoliccompounds;spicesandspiceextractssuchasrosemary,oregano,orsage,ethanolextractofKitaibeliavitifolia,phenolicditerpenes,derivatesofhydroxycinnamicacid,flavonoidesandtriterpenesNitritesubstitutesNitritereductionorreplacementinmeatproductsMeatsweretreatedwithenzymeand/bioticsausagesBioactivepeptides:shortpeptides,2–30aminoacids,inactivewithintheparentproteinandreleasedduringgastrointestinaldigestion,foodprocessingorbyhydrolysisusingenzymes.Bioactivepotentialofmeatderived:antioxidant,antimicrobial,anti-thrombotic,ACE-I-inhibitoryandcytomodulatoryfunctions.产生活性性成分ToProduceBioactiveCompoundsduringProcessingToimprovefatcontent,incorporateantioxidantsanddietaryfibre,enrichwithminerals.Plant:fruits,vegetables(tomato,carrot),cereals(soy,walnut,oats,rice,wheat),etc.Plantextracts:fromtraditionalChineseherbs,fruits,oils,by-products,etc.Purifiedfunctionalcomponents添加活性性成分ToAddBioactiveCompoundstoMea++SausageMeatballDriedmincedmeatslicesHotdogRestructuredsteaksSeaweedMushroomGingerMulberryTomatoLuoHanGuoMulberryGreenPlumStrawMushroomGoldenNeedleMushroomLentinusedodesSomeprojectsbeinginvestigatedMeatproductquality.lipidoxidation(TBARSvalue,hexanalcontent),proteinoxidation(proteincarbonyls,sulfhydryl(SH)content),color(L*,a*,b*),sensoryevaluation,antioxidantactivity,etc.Bioactivecompounds.Stabilityofbioactivecompoundsduringprocessingandstorage(changeofcontentandprofile),bioactivity,etc.Parameterstested功能性肉制品品研发挑战ChallengeforDevelopmentofFunctionalMeatProductsStabilityofsensoryquality;Changesofbioactivecompounds;Interactionbetweenmeatandplantbioactivecompounds;Consumerdemand.Physicalinteractionsandchemicalreactionsthatcausechangesinflavor,taste,appearanceandtexturetherebypotentiallyreducingconsumeracceptanceoffunctionalmeatproducts.Reductionoffatinfinelygroundmeatproductsposesdifficultiesintermsofappearance,flavorandtexture(firmness,waterholding,etc.).Additionofplantresourcesforexamplepolyphenoliccomponentswhilephysiologicallybeneficialmayimpacttheformationofastableproteinnetworkinthemeatproductandofteninducesastringentflavors,bothofwhicharehighlyundesirablechanges.4.1肉制品品质的的稳定StabilityofSensoryQualityofMeatProductsPrerequisiteforphysiologicalactionofbioactivesSufficientquantitiesofcomponentsarepresentinthefoodsystems；Thecompoundsremainphysicallyandchemicallystablethroughoutproduction,storageandconsumption；Uponconsumptionpassthroughthehumandigestivesysteminaphysicalformthatallowsthecompoundstobeoptimallyabsorbedintheintestinaltract.Bioavailabilityoftheadministeredbioactivecompoundshouldbeashighaspossible.4.2功能性肉制品品中活性成分分的变化ChangesofBioactiveCompoundsinMeatProductsChemicalstructureandfunctionofbioactivesaddedtomeatproductsmustbedetermined;Changesofbioactivecomponentsaddedduringprocessingandstorageofmeatproductsneedbetraced;Processingtechnologyofmeatproductsshouldbeoptimizedtopreservebioactivecomponents.4.3肉类成分与植植物生物活性性物质的相互互作用InteractionbetweenMeatandPlantBioactiveCompoundsinMeatProductsPhenoliccompoundsPUFAsPolysaccharide,fiberProteinCarotenoidsOrganicacidLipid,cholesterolAminoacidsCarbohydrate…………FunctionalComponentsMeatComponentsSensorycharacteristicsofmeatproductsremainthekeyfactorshapingconsumers’preferenceandpurchasedecisions.Consumershavedifferentphysicalconditionandneeddifferentfunctionalmeatproducts.One’sfoodhabitcouldnoteasilychanged.Functionalmeatproductsmustalsotastegood,beconvenientandreasonablypricedsothatconsumerswillregularlypurchaseandusetheproducts.4.4消费者的需求求多样性DiversityofConsumerDemandsforMeatProductsMeatandmeatproductsarenutritionalandessentialdietcomponentaslongasthequantityisadequate.Takingtoomuchmeatandmeatproductsisharmfultohealthandwellbeing.Asconsumersarebecomingrichandpayingmoreattentiontotheirhealth,functionalfoodsincludingfunctionalmeatproductwouldhavebrightfuture.Functionalmeatproductsincluderawmeatandprocessedmeatproducts.Therearedifferentstrategiesfordevelopingthem.Developingfunctionalmeatproductsisstillattheprimarystageandtherearelotofquestionsneedbeaddressed.Conclusion9、静夜四四无邻，，荒居旧旧业贫。。。1月-231月-23Friday,January6,202310、雨中黄叶树树，灯下白头头人。。14:09:5714:09:5714:091/6/20232:09:57PM11、以我独独沈久，，愧君相相见频。。。1月-2314:09:5714:09Jan-2306-Jan-2312、故人江海海别，几度度隔山川。。。14:09:5714:09:5714:09Friday,January6,202313、乍见翻疑疑梦，相悲悲各问年。。。1月-231月-2314:09:5714:09:57January6,202314、他乡生白发发，旧国见青青山。。06一月20232:09:57下午14:09:571月-2315、比不了了得就不不比，得得不到的的就不要要。。。。一月232:09下午午1月-2314:09January6,202316、行动出成成果，工作作出财富。。。2023/1/614:09:5714:09:5706January202317、做做前前，，能能够够环环视视四四周周；；做做时时，，你你只只能能或或者者最最好好沿沿着着以以脚脚为为起起点点的的射射线线向向前前。。。。2:09:57下下午午2:09下下午午14:09:571月月-239、没有有失败败，只只有暂暂时停停止成成功！！。1月-231月-23Friday,January6,202310、很很多多事事情情努努力力了了未未必必有有结结果果，，但但是是不不努努力力却却什什么么改改变变也也没没有有。。。。14:09:5714:09:5714:091/6/20232:09:57PM11、成成功功就就是是日日复复一一日日那那一一点点点点小小小小努努力力的的积积累累。。。。1月月-2314:09:5714:09Jan-2306-Jan-2312、世间成事事，不求其其绝对圆满满，留一份份不足，