Composition for maintaining and / or improving quality of meat products

Abstract

The present invention provides a composition for maintaining or improving the quality of meat products and meat analogues, comprising, on a dry matter basis, (a) from 30 to 80% (w / w) acid equivalents of lactic acid / salt and acetic acid / salt, the weight ratio of acetic acid equivalents to lactic acid equivalents being from 0.8 / 1 to 2.6 / 1; (b) from 0.04 to 2.5% (w / w) anthocyanin; wherein lactic acid / salt and acetic acid / salt are contained in the composition in a molar ratio of lactic acid equivalents to acetic acid equivalents of 0.5: 1 to 1.7: 1. The invention also relates to a method for preparing the composition. The invention also relates to a method for preparing meat products or meat analogues, said method comprising the addition of a composition according to the invention to processed meat in an amount of dry matter of 0.5 to 15% (w / w).

Description

[0001] This application is a divisional application of the application filed on June 23, 2021, with international application number PCT / EP2021 / 067192, national application number 202180051430.4, and entitled "Composition for Maintaining and / or Improving the Quality of Meat Products". Technical Field

[0002] This invention relates to compositions for maintaining and / or improving the quality of meat products or meat analogues, comprising (i) lactate / salt and acetic acid / salt in a molar ratio of lactate equivalent to acetic acid equivalent of 0.5:1 to 1.7:1; and (ii) anthocyanins. The invention also relates to methods for preparing these compositions and methods for preparing meat products. Background Technology

[0003] It is known to process meat products, such as fresh and processed meat, to improve their flavor and / or extend their shelf life. Examples of such processing include, for example, salting, curing, fermentation, and smoking. Examples of processed meat products include bacon, ham, sausage, salami, corned beef, beef jerky, canned meat, and meat sauce.

[0004] To obtain meat products or meat analogues with desired properties, various additives are typically used. These additives may contribute to microbiological and chemical shelf life, product texture, flavor, and color, as well as to the yield of the preparation method. Common additives include, for example, salts, phosphates, benzoates, acids, nitrates or nitrites (from chemical sources), and caseinates. Such additives may not be favored by consumers because they are perceived as "chemical" or "artificial," etc. There is a need for additives that are perceived as more "natural," "responsible," or "identifiable."

[0005] As alternatives to these "chemical" additives, the use of more attractive "label-friendly" additives is often hindered due to the complex versatility of the former. For example, phosphates are known to affect not only pH stability but also the proteins extracted from meat, water retention capacity, and meat hydration. Nitrates and nitrites are known to affect not only the color and flavor of meat but also have antibacterial properties. Because of the often complex interactions between different additives in terms of their effects, finding substitutes for traditional "chemical" additives is difficult.

[0006] US 2005 / 02872841 describes processed meat containing dietary fiber gel and at least one functional food selected from: high omega-3 oils, medium-chain triglycerides, fagopyritrol, lycopene, plant-derived polyphenol antioxidants, lutein, beta-carotene, calcium stearate, vitamin E, and bioflavonoids.

[0007] WO 2012 / 028928 describes a method for protecting the color of meat and meat products, which includes the step of contacting the meat or meat products with a composition containing acerola extract.

[0008] EP-A 3 106 041 describes meat processing compositions comprising one or more acetates and one or more polysaccharide materials, which are particularly effective in reducing moisture loss during meat cooking. Since in some embodiments of these compositions their components can be based on natural vinegars and plant-derived fibrous materials, these compositions may also be attractive from a “label-friendly” additive perspective.

[0009] EP-A 3 170 403 describes a preservative system comprising: Cinnamic acid / salt components, selected from cinnamic acid, salts of cinnamic acid, and combinations thereof; Alkane acid / salt components selected from acetic acid, propionic acid, salts of acetic acid, salts of propionic acid, and combinations thereof.

[0010] WO 2018 / 106109 describes a meat processing composition comprising a combination of a buffered food acid component in the form of partially or completely neutralized acetic acid and a nitrite source in the form of a cultured plant extract.

[0011] The object of this invention is to provide additive compositions for meat products and meat analogues that have multiple functions and are considered more attractive to consumers than conventional additives. Summary of the Invention

[0012] The inventors have developed a composition for maintaining and / or improving the quality of meat products and meat analogues. This composition offers multiple functions and can be prepared from "label-friendly" ingredients.

[0013] The compositions of the present invention, based on dry matter and used to maintain and / or improve the quality of meat products and meat analogues, comprise: (a) 30 to 80% (w / w) acid equivalent of lactate / salt and acetic acid / salt; (b) 0.04 to 2.5% (w / w) of anthocyanins; The lactic acid / salt and acetic acid / salt are contained in the composition in a molar ratio of lactic acid equivalent:acetic acid equivalent of 0.5:1 to 1.7:1.

[0014] This combination of components has been found to be a suitable replacement for conventional preservatives, stabilizers, acid modifiers, and antioxidants. When applied to meat products or meat analogues, the compositions of this invention provide color stability and effectively prevent [the following conditions]. Clostridium botulinum and Listeria monocytogenesExternal growth of pathogenic microorganisms.

[0015] The present invention also relates to a method for preparing compositions for maintaining and / or improving the quality of meat products and meat analogues, the method comprising:

[0016] - Provide a vinegar product, based on dry weight, the vinegar product containing at least 30% (w / w) acetic acid equivalent, wherein the acetic acid / salt is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof; - Provide a lactic acid fermentation product, which, based on dry weight, contains at least 30% (w / w) lactic acid equivalent, wherein the lactic acid / salt is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof; - Provide an anthocyanin source, wherein the anthocyanin source contains at least 0.1% (w / w) of anthocyanins based on dry weight; - Mix the vinegar product, the lactic acid fermentation product and the anthocyanin source.

[0017] The present invention also relates to a method for preparing meat products or meat analogues, the method comprising adding the composition according to the invention at an amount of 0.5 to 15% (w / w) of dry matter. Detailed Implementation

[0018] A first aspect of the present invention relates to a composition for maintaining and / or improving the quality of meat products or meat analogues, based on dry matter, said composition comprising: (a) 30 to 80% (w / w) acid equivalent of lactate / salt and acetic acid / salt; (b) 0.04 to 2.5% (w / w) of anthocyanins; The lactic acid / salt and acetic acid / salt are contained in the composition in a molar ratio of lactic acid equivalent:acetic acid equivalent of 0.5:1 to 1.7:1.

[0019] Unless otherwise stated, the term "acetic acid / salt" as used herein includes acetic acid, salts of acetic acid, free acetate, and combinations thereof.

[0020] Unless otherwise stated, the term “lactic acid / salt” as used herein includes lactic acid, lactic acid salts, free lactate salts, and combinations thereof.

[0021] The acetic acid / salt concentration expressed as "%(w / w) acid equivalent" refers to the total concentration of acetic acid / salt assuming that all acetic acid / salts exist in the form of acetic acid.

[0022] The lactate / salt concentration expressed as "%(w / w) acid equivalent" refers to the total concentration of lactate / salt assuming that all lactate / salt exists in the form of lactate.

[0023] The term "anthocyanin" as used in this article refers to substances represented by the following chemical structures.

[0024] Where R 3 R 5 R 6 R 7 R 3' R 4' and R 5' It is independently selected from H, OH and OCH3. The term "anthocyanin" also includes anthocyanin glycosides ("anthocyanin glycosides").

[0025] As used herein, the term "carotenoid" refers to substances containing polyene chains consisting of 9-11 conjugated double bonds, such as carotene and lutein. Examples of carotenoids include carotene, lycopene, α-carotene, β-carotene, and the following xyantophylls: lutein, zeaxanthin, neoxanthin, amethystin, xanthin, α-cryptoxanthin, and β-cryptoxanthin.

[0026] As used in this article, the term "lycopene" refers to the bright red carotenoid hydrocarbon with the following IUPAC name: (6E,8E,10E,12E,14E,16E,18E,20E,22E,24E,26E)-2,6,10,14,19,23,27,31-octamethyltetane-2,6,8,10,12,14,16,18,20,22,24,26,30-tridecene.

[0027] Unless otherwise stated, the term "ascorbic acid / salt" as used herein includes ascorbic acid, salts of ascorbic acid, free ascorbate, and combinations thereof. The term "ascorbic acid / salt" also includes iso-ascorbic acid (erythorbic acid), salts of iso-ascorbic acid, free iso-ascorbate, and combinations thereof.

[0028] Ascorbic acid / salt concentration expressed as "%w / w acid equivalent" refers to the total concentration of ascorbic acid / salt assuming all ascorbic acid / salt is present in ascorbic acid form. Unless otherwise stated, the term "diameter" used with respect to particles herein refers to the average equivalent sphere diameter of the particles.

[0029] The anthocyanin content of the composition can be appropriately determined by liquid chromatography-ultraviolet (LC-UV). Anthocyanins should be converted to anthocyanins by hydrolysis prior to analysis.

[0030] The carotenoid content of the composition can be appropriately determined by high performance liquid chromatography (HPLC), for example using a C30 column.

[0031] The composition of the present invention can be a powder with a water content of less than 15% (w / w) or an aqueous liquid with a dry matter content of 10% (w / w) to 80% (w / w).

[0032] If the composition is a powder, the acetic acid / salt is preferably selected from sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof. Similarly, the lactic acid / salt is preferably selected from sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof.

[0033] In a preferred embodiment, the composition is a powder having a water content of less than 15% (w / w); wherein the acetic acid / salt (if present) is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof; wherein the lactic acid / salt (if present) is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof. More preferably, the water content of the powder is less than 10% (w / w), and even more preferably less than 7% (w / w).

[0034] According to another preferred embodiment, the composition is an aqueous liquid with a dry matter content of 10% (w / w) to 80% (w / w). More preferably, the aqueous liquid has a dry matter content of 20% (w / w) to 75% (w / w), and even more preferably 30% (w / w) to 70% (w / w).

[0035] In the liquid composition, the acetic acid / salt is preferably selected from acetates (in their free form), acetic acid, and combinations thereof. The lactic acid / salt is preferably selected from lactate salts (in their free form), lactic acid, and combinations thereof.

[0036] In a preferred embodiment of the invention, the composition comprises, based on dry matter, 35% (w / w) to 75% (w / w), more preferably 40% (w / w) to 70% (w / w) acid equivalents of lactate / salt and acetic acid / salt.

[0037] In another preferred embodiment of the invention, the composition comprises lactate / salt and acetic acid / salt in a molar ratio of lactate equivalent to acetic acid equivalent of 0.6:1 to 1.65:1, more preferably 0.7:1 to 1.6:1 and most preferably 0.8:1 to 1.55:1.

[0038] In a particularly preferred embodiment, the composition of the present invention is a powder with a water content of less than 15% (w / w), and the organic acid component comprises 20-60% (w / w) acid equivalent of acetate / salt and 40-75% (w / w) acid equivalent of lactic acid / salt. Most preferably, the organic acid component comprises 25-55% (w / w) sodium acetate, potassium acetate, and combinations thereof, and 40-80% (w / w) lactic acid / salt selected from sodium lactate, calcium lactate, and combinations thereof.

[0039] In a preferred embodiment of the invention, when the composition is dispersed in distilled water at 20°C to provide 30 grams of dry matter per liter of water, an aqueous composition with a pH in the range of 4 to 9 is produced, more preferably in the range of 5 to 7.5.

[0040] Based on dry matter, the compositions of the present invention for maintaining or improving the quality of meat products and meat analogues preferably contain 0.08% (w / w) and 1.2% (w / w), more preferably 0.10% (w / w) and 0.8% (w / w), and most preferably 0.12% (w / w) and 0.5% (w / w) of anthocyanins.

[0041] According to a particularly preferred embodiment, based on dry matter, the compositions of the present invention comprise 0.08 and 1.2% (w / w), more preferably 0.10 and 0.8% (w / w), and most preferably 0.12 and 0.5% (w / w) of saccharified anthocyanins, i.e., anthocyanins. It has been found that anthocyanins tend to be more stable than their unsaccharified counterparts when applied to meat products or meat analogues.

[0042] According to a particularly preferred embodiment, at least 30% by weight, more preferably at least 50% by weight, and even more preferably at least 70% by weight of anthocyanins are pelargonidin. It has been found that pelargonidin provides meat products and meat analogues with colors very similar to those of natural meat.

[0043] In a preferred embodiment of the invention, the composition further comprises carotenoids. According to a particularly preferred embodiment of the invention, the carotenoid content of the composition, based on dry weight, is in the range of 0.1 to 10 mg / kg, more preferably in the range of 0.2 to 8 mg / kg, and most preferably in the range of 0.3 to 6 mg / kg.

[0044] Preferably, based on dry weight, the composition comprises carotene selected from lycopene, α-carotene, β-carotene and combinations thereof in the range of 0.1 to 10 mg / kg, more preferably 0.2 to 8 mg / kg, and most preferably 0.3 to 6 mg / kg.

[0045] According to a particularly preferred embodiment, the composition comprises, based on dry weight, 0.1 to 10 mg / kg, more preferably in the range of 0.2 to 8 mg / kg, and most preferably in the range of 0.3 to 6 mg / kg of lycopene.

[0046] Anthocyanins and carotenoids are preferably present in the composition at a weight ratio of 300:1 to 6000:1, more preferably 500:1 to 3000:1.

[0047] According to another preferred embodiment, based on dry matter, the composition of the present invention comprises 200-10,000 mg / kg, more preferably 500-5000 mg / kg, of a complex phenol selected from phenolic diterpenes, polyphenols, and combinations thereof.

[0048] The concentration of the complex phenols in the composition can be appropriately determined by high performance liquid chromatography (HPLC) (e.g., using a Zorbax SB-C18 (50 nm x 2.1 mm ID x 1.8 μm) column).

[0049] The compositions according to the invention preferably further comprise ascorbic acid / salt. Ascorbic acid / salt is approved as an antioxidant in food products and can be used, for example, to delay color and lipid oxidation and enhance curing processes. In addition to being an antioxidant, it is also known as a vitamin, namely vitamin C. Ascorbic acid / salt includes isoascorbic acid / salt, also called isoascorbic acid / salt.

[0050] If the composition of the present invention is a powder, the ascorbic acid / salt is preferably selected from sodium ascorbate, potassium ascorbate, calcium ascorbate, ascorbic acid, and combinations thereof. In the liquid form of the composition, the ascorbic acid / salt is preferably selected from ascorbate salts (in their free form), ascorbic acid, and combinations thereof.

[0051] Based on dry matter, the composition according to the invention preferably contains 0.5 to 5% w / w acid equivalent of ascorbic acid / salt, more preferably 1.0 to 4% w / w acid equivalent of ascorbic acid / salt, and most preferably 1.2 to 3.5% w / w acid equivalent of ascorbic acid / salt.

[0052] Ascorbic acid / salts can be produced through chemical synthesis, fermentation, or a combination of both, but they can also be extracted from natural resources such as fruit products. Examples of fruit products with relatively high ascorbic acid / salt content include acerola cherry, camu camu, sea buckthorn, Indian gooseberry, rosehip, Kakadu plum, guava, blackcurrant, orange, and lemon. Extracts of these fruits are commercially available as sources of ascorbic acid / salts, such as Acerola Cherry 36 from Naturex. In a preferred embodiment of the invention, the ascorbic acid / salt is provided by a fruit extract. In an even more preferred embodiment, the fruit extract is acerola cherry extract.

[0053] The compositions of the present invention for maintaining or improving the quality of meat products and meat analogues can generally be produced by combining functional raw materials from various (preferably plant-based) sources. Powdered compositions can be obtained by providing various components in powder form and preparing the composition through powder blending. Liquid compositions can be obtained by providing at least one component in liquid form and mixing other components into the liquid. In a preferred embodiment, acetic acid / salt and / or lactic acid / salt are provided in liquid form. The resulting liquid composition can also be subsequently dried to prepare a powdered composition according to the present invention.

[0054] Another aspect of the invention relates to a method for preparing compositions for maintaining or improving the quality of meat products and meat analogues as described herein, the method comprising the steps of: - Provide a vinegar product, based on dry weight, comprising at least 30% (w / w) acetic acid equivalent, wherein the acetic acid / salt is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof. - Provide a lactic acid fermentation product, which, based on dry weight, contains at least 30% (w / w) lactic acid equivalent, wherein the lactic acid / salt is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof; - Provide an anthocyanin source, wherein the anthocyanin source contains at least 0.1% (w / w) of anthocyanins based on dry weight; - The vinegar product, the lactic acid fermentation product, and the anthocyanin source are mixed.

[0055] The vinegar product used in the method of the present invention is derived from vinegar, i.e., an aqueous solution of acetic acid, which also contains small amounts of components produced during the production process (e.g., through fermentation of organisms).

[0056] Vinegar is preferably obtained by fermenting a diluted ethanol-containing substrate, preferably using acetic acid bacteria. This ethanol-containing substrate is preferably obtained by yeast fermentation of plant products. Vinegar can be selected from white vinegar, brandy vinegar, alcoholic vinegar, balsamic vinegar, wine vinegar, malt vinegar, beer vinegar, potato vinegar, rice vinegar, apple cider vinegar, cherry vinegar, and sugarcane vinegar. In a particularly preferred embodiment of the invention, the vinegar is sugarcane vinegar.

[0057] In a preferred embodiment of the invention, the vinegar product contains at least 35% (w / w), more preferably at least 40% (w / w), and most preferably at least 50% (w / w) acid equivalent of acetic acid / salt, based on dry weight.

[0058] Neutralized vinegar can be prepared by adding an alkalizing agent to vinegar, preferably an alkalizing metal salt, such as a metal carbonate or a metal hydroxide. The metal carbonate is preferably selected from sodium carbonate, sodium bicarbonate, and combinations thereof. The metal hydroxide is preferably selected from sodium hydroxide, potassium hydroxide, calcium hydroxide, and combinations thereof. Most preferably, the metal hydroxide is sodium hydroxide. Neutralized vinegar can be suitably concentrated by dehydration, for example by evaporation and / or drying (e.g., by spray drying).

[0059] Preferably, when diluted with distilled water at 20°C to a dry matter content of 10% (w / w), the neutralized vinegar product preferably has a pH value of at least 6, more preferably at least 6.5, even more preferably at least 6.8, and most preferably at least 7.0.

[0060] According to one embodiment of the invention, the vinegar product is provided in the form of a free-flowing powder. The production of free-flowing powder from liquid vinegar using conventional drying techniques such as spray drying has been described in the art. For example, International Patent Application No. WO / 2014 / 021719 describes a process for producing free-flowing powder from alkalized liquid vinegar.

[0061] The lactic acid fermentation product used in the method of the present invention is preferably obtained by fermenting a sugar-containing culture medium with microorganisms capable of converting sugar into lactic acid. Such microorganisms are well known to those skilled in the art and include lactic acid bacteria. Sugars that can be used are typically C6 sugars in monosaccharide and disaccharide forms, such as glucose, sucrose, and lactose. Preferably, sucrose from sugarcane, corn, or sugar beets is used. Fermentation can generally be carried out with or without pH control. Without pH control, the pH value will decrease as fermentation proceeds due to the production of lactic acid. With pH control, an alkalizing agent is added to the fermentation broth to maintain the pH value at the desired level, such as neutral or near-neutral pH. Commonly used alkalizing agents include sodium hydroxide, potassium hydroxide, calcium hydroxide, etc. After fermentation, the lactic acid fermentation product is typically further processed by downstream processes such as centrifugation, filtration, membrane filtration, distillation, extraction, evaporation, and drying to purify and concentrate the product.

[0062] In a preferred embodiment of the invention, the lactic acid fermentation product contains, based on dry weight, at least 35% (w / w), more preferably at least 40% (w / w), and most preferably at least 50% (w / w) acid equivalent of lactic acid / salt.

[0063] Preferably, the lactic acid fermentation product is a neutralized lactic acid fermentation product obtained through lactic acid fermentation and the addition of an alkalizing agent. Most preferably, the lactic acid fermentation product contains neutralized lactic acid selected from sodium lactate, calcium lactate, and combinations thereof.

[0064] Neutralized lactic acid fermentation products can be appropriately concentrated by dehydration, for example by evaporation and / or drying (e.g., by spray drying).

[0065] When diluted with distilled water at 20°C to a dry matter content of 10% (w / w), the pH of the neutralized lactic acid fermentation product is preferably at least 6, more preferably at least 6.5, even more preferably at least 6.8, and most preferably at least 7.0.

[0066] According to one embodiment of the invention, the neutralized lactic acid fermentation product is provided in the form of a free-flowing powder. The production of free-flowing powder from liquid-neutralized lactic acid fermentation products using conventional drying techniques (e.g., spray drying) has been described in the art. For example, European Patent EP 2879524B1 describes a method for producing free-flowing powder from neutralized lactic acid fermentation products containing sodium and calcium. Furthermore, neutralized lactic acid fermentation products in free-flowing powder form are commercially available.

[0067] According to a particularly preferred embodiment, the method of the present invention employs both neutralized vinegar product and neutralized lactic acid fermentation product.

[0068] The anthocyanin source used in the method of the present invention is preferably obtained from one or more plants, selected from carrots, berries, grapes, acai berries, sweet purple sweet potatoes, apples, pears, purple cabbage, carrots, and soybeans. The anthocyanin source can be obtained from these plants through extraction or drying of the plant material. More preferably, the anthocyanin source is selected from carrot extract, sweet purple sweet potato extract, and combinations thereof. Most preferably, the anthocyanin source is carrot extract.

[0069] Preferably, based on dry matter, the anthocyanin source contains at least 0.3% (w / w), more preferably 0.5-10% (w / w), and most preferably 1.0-8.0% (w / w) of anthocyanins.

[0070] The water content of the anthocyanin source is preferably no more than 20% (w / w), and more preferably no more than 15% (w / w).

[0071] According to a particularly preferred embodiment, at least 30% by weight, more preferably at least 50% by weight, and even more preferably at least 70% by weight of the anthocyanin source is geranium.

[0072] In a preferred embodiment, the method of the present invention includes mixing the vinegar product, the lactic acid fermentation product, and the anthocyanin source with a carotenoid source. The carotenoid source used in the method of the present invention is preferably obtained from one or more plants, selected from tomatoes, rose hips, goji berries, sea buckthorn berries, redwood, carrots, pumpkins, sweet potatoes, winter squash, and gac fruit. It is not limited to plants but also comes from Arctic shrimp, microalgae, bacteria, and yeast fungi. The carotenoid source can be obtained from these plants through extraction or drying of plant materials.

[0073] Based on dry matter, the carotenoid source preferably contains at least 15 mg / kg, more preferably 20 to 100 mg / kg, and most preferably 25 to 80 mg / kg of carotenoids.

[0074] According to a particularly preferred embodiment, the carotenoid source is rich in lycopene. This lycopene-rich carotenoid source can be obtained from one or more plants selected from tomatoes, rose hips, goji berries, and sea buckthorn berries. Most preferably, the lycopene-rich carotenoid source is selected from tomato extracts, tomato powder, and combinations thereof.

[0075] In a particularly preferred embodiment, the carotenoid source, based on dry matter, comprises at least 15 mg / kg, more preferably 20-100 mg / kg, and most preferably 25-80 mg / kg of lycopene.

[0076] The water content of the carotenoid source is preferably no more than 20% (w / w), and more preferably no more than 15% (w / w).

[0077] According to a preferred embodiment, the method of the present invention includes mixing a vinegar product, a lactic acid fermentation product, and an anthocyanin source with a complex phenolic source, wherein the complex phenolic source comprises at least 3% (w / w) of a complex phenolic source selected from phenolic diterpenes, polyphenols, and combinations thereof, based on dry weight.

[0078] The compound phenolic source used in the method of the present invention is preferably obtained from one or more plants selected from the following: grapes, vanilla, thyme, rosemary, cloves, cranberries, blackberries, raspberries, raisins, mint, onions, grapefruits, apples, kale, leeks, tea (black tea and green tea), coffee, and sage. The compound phenolic source can be obtained from these plants by extraction or drying of the plant material. Most preferably, the compound phenolic source is selected from grape extract and rosemary extract.

[0079] Based on dry matter, the complex phenol source preferably contains at least 1% (w / w), more preferably 3-30% (w / w), and most preferably 5-25% (w / w) of a complex phenol selected from phenolic diterpenes, polyphenols, and combinations thereof.

[0080] The water content of the compound phenol source is preferably no more than 20% (w / w), and more preferably no more than 15% (w / w).

[0081] According to another preferred embodiment, the method of the present invention includes the steps of: providing a fruit extract, said fruit extract containing at least 10% (w / w) ascorbic acid / salt based on dry weight, and mixing the fruit extract with a vinegar product, a lactic acid fermentation product, and an anthocyanin source. Preferably, the fruit extract is an extract of acerola cherry, camuka, sea buckthorn, Indian gooseberry, rosehip, Kakadu plum, guava, blackcurrant, orange, and / or lemon. Most preferably, the fruit extract is acerola cherry extract.

[0082] In a preferred embodiment of the invention, the pH of the composition is adjusted to obtain the composition as described above. If it is necessary to increase the pH value, this is preferably done by adding an appropriate amount of alkali metal hydroxide. If it is necessary to decrease the pH value of the composition, this can be appropriately done using appropriate amounts of acetic acid and / or lactic acid.

[0083] Other aspects of the invention relate to a method for preparing meat products or meat analogues, wherein the method comprises adding a composition as described herein in an amount providing 0.5% (w / w) to 15% (w / w) of dry matter, more preferably in an amount providing 1.0% (w / w) to 10% (w / w) of dry matter. Here, “% (w / w) dry matter” is calculated by dividing the amount of dry solids provided by the composition by the amount of dry matter contained in the final product and multiplying by 100%.

[0084] The composition can be used in liquid or dry form. If used in dry form, it can be reconstituted with an appropriate amount of water (e.g., tap water) before being added to meat. For this purpose, the components are typically stirred for a period of time sufficient to form a homogeneous liquid, which can be a dispersion or a solution.

[0085] The method of the present invention for preparing meat products or meat analogues preferably includes adding the composition in an amount providing 0.5 to 5% (w / w), more preferably 0.6 to 4.5% (w / w), and most preferably 0.7 to 4% (w / w) of lactic acid equivalent, said amount being calculated by weight of the final meat product or final meat analogue.

[0086] In a further preferred embodiment, the method includes adding the composition in an amount providing 0.5 to 5% (w / w), more preferably 0.6 to 4.5% (w / w), and most preferably 0.7 to 4% (w / w) of acetic acid equivalent, the amount added being calculated by weight of the final meat product or final meat analogue.

[0087] The method according to the invention is applicable to and beneficial for processing most conventional meat products and meat analogues that are typically provided for human consumption, regardless of their origin and / or form.

[0088] Preferably, the method of the present invention is used to prepare meat products. In a preferred embodiment of the invention, the meat product is processed meat. More preferably, the meat is emulsified meat. Most preferably, the meat is selected from sausages, hot dogs, Bologna sausages, Frankfurt sausages, and mortadella sausages.

[0089] Preferably, the meat comes from beef cattle, pork, mutton, poultry and game, with beef cattle, pork, chicken and turkey being the most preferred sources.

[0090] Processed meat preparation methods can utilize any known and / or commonly used methods for combining fresh meat and additive compositions. For example, meat can be treated by dispersing the composition of the present invention throughout the fresh meat. Suitable methods include injection, pumping, spraying, soaking, immersion, or otherwise dispersing the composition into or onto the meat. Additionally, the method may include tumbling, kneading, massaging, or otherwise manipulating the meat to further disperse the composition throughout. In some embodiments, as part of an automated commercial meat production step, the composition is injected into the meat under pressure. Suitable syringes can be configured to pump a specific volume of composition into each piece of meat.

[0091] In a preferred embodiment of the invention, the method for preparing processed meat includes adding an aqueous liquid containing the preservative composition of the invention, wherein the composition is added by injection tumbling.

[0092] Once the liquid moisture is dispersed throughout the meat, it can be cooked until the desired internal temperature is reached, packaged, and refrigerated or frozen. Alternatively, once the liquid moisture is dispersed throughout the meat, it can be packaged, cooked, and then refrigerated or frozen.

[0093] In a preferred embodiment, the method includes providing fresh meat products, preparing their minced meat products, and mixing an additive composition into the minced meat products.

[0094] In another preferred embodiment, the method for preparing processed meat includes an emulsification step. Examples of emulsified meat products include hot dogs, Bologna sausages, Frankfurt sausages, and Italian sausages.

[0095] Meat products or meat analogues obtained by the method of the present invention generally have advantageous properties in terms of moisture retention, color, texture, flavor and shelf life.

[0096] The following examples are provided for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0097] Example

[0098] Example 1

[0099] Stability studies were conducted on meat samples containing the composition according to the invention for 11 weeks at 4°C / 39°F. Using L... a b The measurement value monitors the color of the meat sample. (Used...) Listeria monocytogenes and Botulinum toxin The model assesses food safety.

[0100] Prepare sausages based on the recipes shown in Table 1.

[0101] Table 1

[0102] 1 ex Draco Natural Products Inc, USA

[0103] 2 It was obtained by neutralizing 300 grains of acetic acid to a neutral pH using 50% NaOH, followed by evaporation and spray drying.

[0104] 3 A sodium lactate / calcium lactate powder (60 / 40 w / w) is prepared by spraying an aqueous sodium lactate solution onto a fluidized bed of calcium lactate powder and then drying it.

[0105] 4 Carrot juice was spray-dried onto maltodextrin (ex Plant Lipids). The anthocyanin content was 2.5 to 3% by weight.

[0106] 5 ex Chr. Hansen, Denmark

[0107] Sausages are made by mixing ground pork (3 mm in size) with salt and half the water (a mixture of ice and water) in a meat grinder. The remaining ingredients and water are gradually added and mixed until an emulsified processed meat consistency is achieved.

[0108] Next, the resulting meat dough is stuffed into 80 mm casings and cooked until it reaches a core temperature of 74°C / 165°F. The sausages are then cooled, sliced, packaged, and stored under light at 4°C / 39°F, mimicking a grocery store display.

[0109] For all samples, Hunter L was measured shortly after 11 weeks of sausage preparation and storage. a b In addition, the water activity, pH, and moisture content of the sausage were measured. The results are shown in Tables 2 and 3.

[0110] Table 2

[0111] Table 3

[0112] For the sausage according to the invention, Lab a represents red. The values ​​remained stable over 11 weeks. Samples containing sodium nitrite or naturally occurring nitrites showed a significant reduction in red color.

[0113] The data shown in Table 2 were used as input for the micro-modeling analysis of food safety. The model used was Meng (Meng et al., 1993), which was used to compare both the reference product and the product according to the present invention. Botulinum toxin Related safe period Botulinum toxin Toxin duration (Gunvig et al., 2013); and for use in Listeria monocytogenes Corbion Listeria control model (CLCM, Beekmann et al, presented at the 2018 Melbourne International Meat Science and Technology Conference).

[0114] To assess the safety offered by these products, models were built based on the following meat parameters: - Moisture content 60-70% - pH 6.2–6.4 - A w 0.97 - NaCl 1.8% - Temperature 4℃ or 12℃ It has been shown that the test product can withstand storage conditions of 4°C / 39°F. Listeria monocytogenes Provide at least 100 days of security and [other benefits]. Botulinum toxin It provides 90 days of safety, and 40 days of safety under storage conditions of 12°C / 54°F. Compared with References 1 and 2, the product according to the invention provides... Monocytosis Listeria monocytogenes The safety is improved by approximately 70 days. It has been found that the products according to Reference 1, Reference 2, and the present invention... Botulinum toxin The security levels are similar.

[0115] The effects of the product according to the invention on a wider range of lactic acid:acetic acid ratios have been studied. Monocytosis Listeria monocytogenes and Botulinum toxin The security provided by both is shown in Table 4.

[0116] Table 4

[0117] When the ratio of lactic acid to acetic acid is in the range of 0.5:1 to 1.7:1, these products have been shown to be safe for more than 90 days. In other cases, the safe period is less than 90 days.

[0118] Example 2

[0119] The sausages were prepared according to the recipe shown in Table 5.

[0120] Table 5

[0121] 1 It is obtained by neutralizing 300 grains of acetic acid to a neutral pH with 50% NaOH, followed by evaporation and spray drying.

[0122] 2 Sodium lactate / calcium lactate powder (60 / 40 w / w) was prepared by spraying an aqueous sodium lactate solution onto a fluidized bed of calcium lactate powder and drying it.

[0123] 3 Carrot juice is spray-dried onto maltodextrin (e.g., vegetable lipids). The anthocyanin content is 2.5-3% by weight.

[0124] 4 Spray-dried cold-crushed tomato paste (ex Lycored). Lycopene content is approximately 39 mg / kg.

[0125] The sausage is made by mixing meat and other ingredients until a homogeneous mixture is obtained. The meat dough is then vacuum-filled into 80 mm high-barrier plastic casings and cooked in a water bath set to 75°C until the internal temperature reaches 72°C.

[0126] After preparation, the sausages were vacuum-packed and stored at 0°C for sensory studies and at 4°C for color stability studies.

[0127] After being stored at 0°C for two weeks, all four samples were evaluated by a trained panel of experts (n=13). For each sample, the intensity of six different sensory attributes was rated by panel members on a scale of 1-9 (1=very weak, 9=very strong). The attribute scores of the samples were obtained by averaging the scores given by the panel members. The evaluation results (average scores) are shown in Table 6.

[0128] Table 6

[0129] The samples were found to be very similar, except that sample 1 was saltier than the control sample (Dunnett's t = 0.82 (significance level p < 0.05)).

[0130] After being stored at 0°C for 2 weeks, Sample A and Sample 1 were evaluated by an untrained group (n=19). This group again rated the overall appearance and color on a scale of 1-9 (1=very poor and 9=excellent). The results are shown in Table 7.

[0131] Table 7

[0132] The color of some samples was analyzed by measuring Lab color values ​​shortly after preparation and after storage at 4°C for 1 week and 4 weeks. The results are shown in Tables 8a, 8b and 8c.

[0133] Table 8a

[0134] Table 8b

[0135] Table 8c

[0136] Sample 1 showed a deeper pink than the control sample. Both samples showed sufficient pink / red color to be accepted by the panel.

[0137] After 4 weeks of storage in MAP packaging at 4°C in the dark, the control sample showed unacceptable color degradation, while the control+ sample and sample 1 still showed acceptable color.

[0138] Example 3

[0139] The sausages were prepared according to the recipe shown in Table 9.

[0140] Table 9

[0141] 1 It is obtained by neutralizing 300 grains of vinegar to neutral pH with 50% NaOH, followed by evaporation and spray drying.

[0142] 2 Sodium lactate / calcium lactate powder (60 / 40 w / w) was prepared by spraying an aqueous sodium lactate solution onto a fluidized bed of calcium lactate powder and drying it.

[0143] 3Carrot juice is spray-dried onto maltodextrin (e.g., vegetable lipids). Anthocyanin content is 2.5-3% by weight.

[0144] 4 Encapsulated lycopene (ex Allied Biotech, 10% lycopene)

[0145] 5 Carrot powder (ex. AARKAY Food)

[0146] 6 Spray-dried cold-crushed tomato paste (ex Lycored). Lycopene content approximately 39 mg / kg.

[0147] Sausages are made by mixing ground pork (3 mm in size) with salt and half water (a mixture of ice and water) in a meat grinder. The remaining ingredients and water are gradually added and mixed until an emulsified processed meat consistency is achieved.

[0148] The meat dough was then placed in casings and cooked until a core temperature of 74°C was reached. The sausages were cooled, sliced, packaged, and stored at 4°C. Hunter L was measured during the 5-week storage period for all samples except for control samples - and A. a b Values. The measurement results are shown in Table 10.

[0149] Table 10

[0150] These results indicate that the combination of (i) acetate / salt / lactic acid / salt and (ii) anthocyanins (from carrots) imparts a pink / red hue to the sausage, which is preserved during a 5-week refrigerated storage period. In contrast, both the control sample and the sample containing only acetate / salt / lactic acid / salt discolor shortly after preparation. These results further suggest that the addition of a third component, (iii) carotenoids (from tomatoes or carrots), further enhances the color of the processed meat by imparting a deeper hue.

[0151] Example 4

[0152] Example 2 was repeated, except that sweet purple sweet potato extract was used instead of carrot powder. The formula for sausages containing the latter extract is shown in Table 11.

[0153] Table 11

[0154] 1A blend of sweet purple sweet potato concentrate with glucose and citric acid (Chr. Hansen). Color intensity 7.0-9.0 CU / kg.

[0155] The results of the color measurement are shown in Table 12.

[0156] Table 12

[0157] These results indicate that the combination of (i) acetate / salt / lactic acid / salt and (ii) anthocyanins (from sweet purple sweet potatoes) imparts a pink / red hue to the sausage, which is preserved during 5 weeks of refrigerated storage. Again, the addition of carotenoids further improves the color of processed meat products.

[0158] Example 5

[0159] Example 2 was repeated, except this time chokeberry powder was used instead of carrot powder. The sausage recipe is shown in Table 13.

[0160] Table 13

[0161] 1 Aronia berry juice was spray-dried onto maltodextrin (ex Iprona). The anthocyanin content was 0.3% by weight.

[0162] The sausages were stored at 8°C. Hunter L was measured during the 4-week storage period for all samples except for the control and sample A. a b Values. The results of the color measurements are shown in Table 14.

[0163] Table 14

[0164] These results indicate that the combination of (i) acetate / salt / lactic acid / salt and (ii) anthocyanins (from chokeberries) imparts a pink / red hue to sausages that can be stored at 8°C for 2 to 4 weeks. Again, the addition of carotenoids has been found to improve the color of processed meat products.

Claims

1. A composition for use in meat products or meat analogues, based on dry matter, said composition comprising: (a) 30 to 80% (w / w) acid equivalent of lactate / salt and acetic acid / salt; (b) 0.04 to 2.5% (w / w) of anthocyanins; The lactic acid / salt and acetic acid / salt are contained in the composition in a molar ratio of lactic acid equivalent:acetic acid equivalent of 0.5:1 to 1.7:

1.

2. The composition according to claim 1, wherein the lactic acid / salt and acetic acid / salt are contained in the composition in a ratio of lactic acid equivalent to acetic acid equivalent of 0.6:1 to 1.65:1, preferably 0.7:1 to 1.6:

1.

3. The composition according to claim 1 or 2, wherein the composition comprises 0.08 to 1.2% (w / w) of anthocyanins.

4. The composition according to any one of the preceding claims, wherein the composition comprises 0.1 to 10 mg / kg of carotenoids.

5. The composition according to claim 4, wherein the composition comprises anthocyanins and carotenoids in a weight ratio of anthocyanins to carotenoids of 300:1 to 6000:

1.

6. The composition according to claim 4 or 5, wherein the carotenoid is lycopene.

7. The composition according to any one of the preceding claims, wherein the composition comprises 200 to 10000 mg / kg of a complex phenol selected from phenolic diterpenes, polyphenols, and combinations thereof.

8. A method for preparing a composition according to any one of the preceding claims, the method comprising: The vinegar product is provided, based on dry weight, comprising at least 30% (w / w) acetic acid equivalent, wherein the acetic acid / salt is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof; Provide a lactic acid fermentation product, based on dry weight, the lactic acid fermentation product containing at least 30% (w / w) lactic acid equivalent, wherein the lactic acid / salt is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof; Provide an anthocyanin source, wherein the anthocyanin source contains at least 0.1% (w / w) of anthocyanins based on dry weight; The vinegar product, the lactic acid fermentation product, and the anthocyanin source are mixed together.

9. The method of claim 8, wherein the vinegar product is a neutralized vinegar product, and wherein the lactic acid fermentation product is a neutralized lactic acid fermentation product.

10. The method according to claim 8 or 9, wherein the anthocyanin source is obtained from one or more plants selected from: carrots, berries, grapes, acai berries, sweet purple sweet potatoes, apples, pears, purple cabbage, carrots, soybeans, and combinations thereof.

11. The method according to any one of claims 8 to 10, wherein the method comprises mixing the vinegar product, the lactic acid fermentation product and the anthocyanin source with a carotenoid source, wherein the carotenoid source contains at least 10 mg / kg of carotenoids based on dry weight.

12. The method according to claim 11, wherein the carotenoid source is obtained from one or more plants selected from the group consisting of: tomato, rosehip, wolfberry, sea buckthorn berry, redwood, carrot, pumpkin, sweet potato, winter squash and gac fruit.

13. The method according to any one of claims 8 to 12, wherein the method comprises mixing the vinegar product, the lactic acid fermentation product and the anthocyanin source with a complex phenolic source, wherein, based on dry weight, the complex phenolic source comprises at least 3% (w / w) of a complex phenolic source selected from phenolic diterpenes, polyphenols and combinations thereof.

14. The method of claim 13, wherein the compound phenolic source is obtained from one or more plants selected from: grapes, vanilla, thyme, rosemary, cloves, cranberries, blackberries, raspberries, raisins, mint, onions, grapefruits, apples, kale, leeks, tea, coffee, and sage.

15. A method for preparing meat products or meat analogues, the method comprising: The composition according to any one of claims 1 to 8 is added to the meat in an amount of 0.5 to 15% (w / w) dry matter.

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