功能性肉制品研发策略与挑战概述(PPT 40页).ppt

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ChallengeforDevelopmentofFunctionalMeatProducts 1 4 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 protein Fattyacids Vitamin Bcomplex Minerals Otherbioactivecompounds Conjugatedlinoleicacid 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 MeatProducts Obesity Type2diabetes Cancer Cardiovasculardisease 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IntroductionofFunctionalMeatProducts 2 1功能性肉制品的定义DefinitionofFunctionalMeatProducts BioactivesandFunctionalFoodsBioactives anysubstancethatmaybeconsideredafoodorpartofafoodandprovidesmedicalorhealthbenefits includingthepreventionandtreatmentofdisease TheFoundationforInnovationinMedicine 1991 FunctionalFoods MeatProducts Afood meatproductisfunctionalwhenitbeneficiallyaffectsoneormoretargetfunctionsinthebodybeyondadequatenutritioninawaythatisrelevanttoanimprovedstateofhealthandwell beingand orreductionofriskofdisease Diplocketal 1999 FunctionalMeatProducts Unhealthyingredientsreduced Healthynutrientsincreased Naturalbioactivecompoundsused SodiumFatNitrite BioactivepeptidesPUFACLAL carnitine PUFAAntioxidants PrebioticsDietaryfibreMinerals HealthMeatProducts 2 2功能性肉制品的分类ClassificationofFunctionalMeatProducts RawFunctionalMeat MeatproducedbyfeedinglivestockandpoultrywithfunctionalcomponentsProcessedFunctionalMeatProducts Producedbyprocessingmethods forexample additionofantioxidants dietaryfibre prebiotics etc 2 3消费者对功能性肉制品的态度和购买意愿ConsumerAttitude PurchaseIntentiontowardsFunctionalMeatProducts Enthusiasts 39 3 Accepters 11 9 Half hearted 42 3 Uninterested 6 6 HungY etal MeatScience 2016 121 119 126 B D Tobinetal MeatScience97 2014 207 213 Mostbelievethat Processedmeatscontainlargequantitiesofharmfulchemicals fatandsalt Therearemanybioactivecompoundsinyogurtstyleproductsbutunsureofmeatbasedproducts Manyoftherespondentswere Willingtoconsumemeatbasedfunctionalfoods Notwillingtopaymoreforthem 功能性肉制品研发策略DevelopmentStrategyofFunctionalMeatProducts PrincipleReducingcompoundswithnegativehealthimplications Healthmeatproducts Enhancingthepresenceofbeneficialcompounds Functionalmeatproducts Limitingenergyintakefromtotalfats Shiftingfatconsumptionawayfromsaturatedfatstounsaturatedfatsandtowardstheeliminationoftrans fattyacids Increasingconsumptionofn 3PUFAsfromfishoilorplantsources Consumingadietrichinfruits vegetables nutsandwholegrainsandlowinrefinedgrains Avoidingexcessconsumptionoffoodwithhighsaltandrefinedcarbohydratecontents 3 1健康食谱原则PrincipleforHealthDiet Design developmentandassessmentofmeat basedfunctionalproducts Olmedilla Alonso etal 2013 3 2富含功能性成分生肉开发DevelopmentofRawFunctionalMeatProducts Approachesbasedonanimalproductionpractices geneticandnutritional Mostlyfunctionalcomponentsareaddedtodietsandtofeedanimals Functionalcomponentsaccumulateinmeat EPA DHA EPA DHA Functionalcomponents Feed Meat Animal ProductionofFunctionalMeatbyDietaryManipulation Examples SeaweedextractsGalactooligosaccharideVitaminE ImprovedTAC reducedLPOlevelofLDsteaksSWEandGOSexhibitedlowerbacterialcount GanodermalucidumOliveleaves Noteffectivelypreventoxidationofrabbitmeat SeleniumenrichedyeastSodiumselenite SYincreasedwholebloodtotalSeandtheproportionoftotalSecomprisedasSeMet anderythrocyteGSH PxactivitySSdidnotresultinsignificantdifferences Modifiedfattyacidcompositioninallanatomicallocationsstudied intramuscular subcutaneousandkidneyknobandchannelfat ProducedagreaterproportionofDHAandtotaln3inmeat EnhancedthenutritionalqualityoflambmusclewithmorefavourablePUFA SFAandn6 n3ratios andincreasedlevelsofDHAandtotaln3fattyacids Microalgae 3 3富含功能性成分肉制品开发DevelopmentofProcessedFunctionalMeatProducts Approachesbasedonreformulationofmeatproducts Toremove reduce increase addand orreplacedifferentbioactivecomponentsandobtainspecificmeat baseddesignswithcertainattributesthatconferhealth promotingproperties ReductionoffatandchangesinfatprofilesReductionofsaltandsodiumReductionofnitrite 3 3 1减少有害成分ToReduceHarmfulCompoundsinMeatProducts HealthMeatProducts Reductionoffat FatreplacersFibreChangesinfatprofiles Plantoils linolenicacid ALA C18 3 Fishandalgaeoils increasedsensitivityforlipidoxidation fishy flavor Reductionofcholesterollevelinmeatproducts ReductionofFatandChangesinFatProfilesinMeatProducts Sodiumchloride NaCl replacedbypotassiumchloride KCl Flavorenhancer carboxymethylcelluloseandcarrageenanincombinationwithsodiumcitratehavebeenshowntoenhancesaltinessinfrankfurtersPhosphates saltsoforganicacidsorcarbohydratesuchastrehaloseorsucrose Reductionofsaltandsodiuminprocessedmeatproducts Positiveofnitritereactions changeinthecolorofcuredmeat microbialinhibition antioxidanteffectsandflavor retardsthedevelopmentofrancidityandoffodorsandflavorsduringstorageNegative chemicaltoxicity formationofcarcinogens reactwithaminestoformnitrosamines Novelantioxidants vitaminE lycopeneorlutein applicationofchelators polyphenoliccompounds spicesandspiceextractssuchasrosemary oregano orsage ethanolextractofKitaibeliavitifolia phenolicditerpenes derivatesofhydroxycinnamicacid flavonoidesandtriterpenesNitritesubstitutes Nitritereductionorreplacementinmeatproducts Meatsweretreatedwithenzymeand orbeneficialmicrobestoproducebioactivepeptides i e probioticsausagesBioactivepeptides shortpeptides 2 30aminoacids inactivewithintheparentproteinandreleasedduringgastrointestinaldigestion foodprocessingorbyhydrolysisusingenzymes Bioactivepotentialofmeatderived antioxidant antimicrobial anti thrombotic ACE I inhibitoryandcytomodulatoryfunctions 3 3 2产生活性成分ToProduceBioactiveCompoundsduringProcessing Toimprovefatcontent incorporateantioxidantsanddietaryfibre enrichwithminerals Plant fruits vegetables tomato carrot cereals soy walnut oats rice wheat etc Plantextracts fromtraditionalChineseherbs fruits oils by products etc Purifiedfunctionalcomponents 3 3 3添加活性成分ToAddBioactiveCompoundstoMeatProducts Sausage Meatball Driedmincedmeatslices Hotdog Restructuredsteaks Seaweed Mushroom Ginger Mulberry Tomato LuoHanGuo Mulberry GreenPlum StrawMushroom GoldenNeedleMushroom Lentinusedodes Someprojectsbeinginvestigated Meatproductquality lipidoxidation TBARSvalue hexanalcontent proteinoxidation proteincarbonyls sulfhydryl SH content color L a b sensoryevaluation antioxidantactivity etc Bioactivecompounds Stabilityofbioactivecompoundsduringprocessingandstorage changeofcontentandprofile bioactivity etc Parameterstested 功能性肉制品研发挑战ChallengeforDevelopmentofFunctionalMeatProducts Stabilityofsensoryquality Changesofbioactivecompounds Interactionbetweenmeatandplantbioactivecompounds Consumerdemand Physicalinteractionsandchemicalreactionsthatcausechangesinflavor taste appearanceandtexturetherebypotentiallyreducingconsumeracceptanceoffunctionalmeatproducts Reductionoffatinfinelygroundmeatproductsposesdifficultiesintermsofappearance flavorandtexture firmness waterholding etc Additionofplantresourcesforexamplepolyphenoliccomponentswhilephysiologicallybeneficialmayimpacttheformationofastableproteinnetworkinthemeatproductandofteninducesastringentflavors bothofwhicharehighlyundesirablechanges 4 1肉制品品质的稳定StabilityofSensoryQualityofMeatProducts PrerequisiteforphysiologicalactionofbioactivesSufficientquantitiesofcomponentsarepresentinthefoodsystems Thecompoundsremainphysicallyandchemicallystablethroughoutproduction storageandconsumption Uponconsumptionpassthroughthehumandigestivesysteminaphysicalformthatallowsthecompoundstobeoptimallyabsorbedintheintestinaltract Bioavailabilityoftheadministeredbioactivecompoundshouldbeashighaspossible 4 2功能性肉制品中活性成分的变化ChangesofBioactiveCompoundsinMeatProducts Chemicalstructureandfunctionofbioactivesaddedtomeatproductsmustbedetermined Changesofbioactivecomponentsaddedduringprocessingandstorageofmeatproductsneedbetraced Processingtechnologyofmeatproductsshouldbeoptimizedtopreservebioactivecomponents 4 3肉类成分与植物生物活性物质的相互作用InteractionbetweenMeatandPlantBioactiveCompoundsinMeatProducts Phenoliccompou