Composition for preserving and / or improving the quality of meat products

Abstract

The present invention relates to a composition for preserving or improving the quality of meat products and meat analogs, said composition comprising, on a dry matter basis, (a) an organic acid component selected from the group consisting of acetate, lactate, propionate, and combinations thereof, in an acid equivalent amount of 30 to 80% (w / w); (b) 0.04 to 2.5% (w / w) anthocyanidins; (c) A composition comprising 0.3 to 10 mg / kg of a carotenoid. The present invention also relates to a method for the preparation of the above composition. The present invention also relates to a method for preparing a meat product or meat analogue, said method comprising the step of adding the composition of the present invention to processed meat in an amount of 0.5 to 15% (w / w) dry matter.

Description

Technical Field

[0001] The present invention relates to a composition for preserving and / or improving the quality of meat products or meat analogues, containing (i) an organic acid component selected from the group consisting of acetates, lactates, propionates and combinations thereof, (ii) anthocyanidins, and (iii) carotenoids. The present invention further relates to a method for preparing these compositions and a method for preparing meat products.

[0002] [Background Art] It is known to treat meat products, such as fresh meat and processed meat, in order to improve their taste and / or extend their shelf life. Examples of such treatments include, for example, salting, brining, fermentation and smoking. Examples of processed meat are bacon, ham, sausage, salami, corned beef, beef jerky, canned meat and meat-based sauces.

[0003] In order to obtain meat products or meat analogues with desired properties, various additives are commonly used. These additives can contribute to the shelf life, both microbiologically and chemically, the texture, flavor and color of the product, and the yield of the preparation method. Conventional additives are, for example, table salt, phosphates, benzoates, acids, nitrates or nitrites (from chemical sources), casein salts. Such additives may be disliked by consumers because they are perceived as "chemical" or "artificial", etc. There is a need for additives that are perceived as more "natural" or "reliable" or "approveable".

[0004] The use of more attractive "label-friendly" additives as an alternative to the use of these "chemical" additives is often hampered due to the complex multifunctionality of the prior additives. Phosphates, for example, are known to affect not only pH stability, but also protein extraction from meat, water-holding capacity, and meat hydration. Nitrates and nitrites are known not only to affect the color and flavor of meat, but also to have antibacterial effects. It has been found that it is difficult to find alternatives to conventional "chemical" additives, since there are usually also complex interactions between the effects of different additives.

[0005] U.S. Patent Application Publication No. 2005 / 0287284 A1 describes processed meat containing at least one functional food selected from the group consisting of dietary fiber gels, and high omega-3 oils, medium-chain triglycerides, fagopyritrol, lycopene, plant-derived polyphenolic antioxidants, lutein, beta-carotene, calcium stearate, vitamin E, bioflavonoids.

[0006] European Patent Application Publication No. 3106041 A1 describes a meat treatment composition containing one or more acetates and one or more polysaccharide materials that are particularly effective in reducing water evaporation during cooking of the meat. In some embodiments of these compositions, the materials are based on natural vinegar and plants derived from fibrous materials, so these compositions may also be attractive from the perspective of "label-friendly" additives.

[0007] European Patent Application Publication No. 3170403 A1 describes a preservative system containing a cinnamate component selected from cinnamic acid, salts of cinnamic acid, and combinations thereof, and an alkanoate component selected from acetic acid, propionic acid, salts of acetic acid, salts of propionic acid, and combinations thereof.

[0008] The commercially available food product "Beefsteak Tatar mit Kapernsauce" manufactured by the Dutch company Luiten contained, according to the ingredient list, beef lean meat, vegetable oil, water, onions, pickles, acidulants (sodium acetate, potassium lactate, citric acid, acetic acid), salt, egg yolks, capers, spices, sugar, mushrooms, thickeners, olives, breadcrumbs, preservatives (potassium sorbate and sodium nitrite), truffles, herbs, flavorings and antioxidants (ascorbic acid, radish extract and carrot extract).

[0009] International Publication No. 2018 / 106109 describes a meat processing composition containing a combination of a buffered food acid component in the form of partially or fully neutralized acetic acid and a source of nitrite in the form of a cultured plant extract.

[0010] The object of the present invention is to provide an additive composition for meat products and meat analogues that has multifunctionality and is considered more attractive to consumers than conventional additives.

[0011] [Summary of the Invention] The inventors have developed a composition for preserving and / or improving the quality of meat products and meat analogues. This composition provides multifunctionality and can be prepared from "label-friendly" materials.

[0012] The composition of the present invention for preserving or improving the quality of meat products and meat analogues is based on dry matter (a) 30 to 80% (w / w) acid equivalent of an organic acid component selected from the group consisting of acetates, lactates, propionates and combinations thereof, (b) 0.04 to 2.5% (w / w) anthocyanidin, (c) 0.3 to 10 mg / kg carotenoid.

[0013] It has been found that this combination of materials can suitably replace conventional preservatives, stabilizers, acid regulators and antioxidants.

[0014] The present invention also relates to a method for preparing a composition for preserving and / or improving the quality of meat products and meat analogues, the method comprising supplying an organic acid product selected from the group consisting of vinegar products, lactic acid fermentation products, propionic acid fermentation products and combinations thereof, containing at least 50% (w / w) acid equivalent of acetate and / or lactate and / or propionate based on dry weight, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof, the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof, and the propionate is selected from sodium propionate, potassium propionate, calcium propionate, propionic acid and combinations thereof, supplying an anthocyanidin source containing at least 0.1% (w / w) anthocyanidin based on dry weight, supplying a carotenoid source containing at least 10 mg / kg carotenoid based on dry weight, and mixing the organic acid product, the anthocyanidin source and the carotenoid source.

[0015] The present invention also relates to a method for preparing a meat product or a meat analogue, the method comprising adding the composition of the present invention in an amount of 0.5 to 15% (w / w) dry matter.

[0016] [Detailed description of the invention] A first aspect of the present invention is a composition for preserving or improving the quality of a meat product or a meat analogue, the composition comprising, based on dry matter (a) 30 to 80% (w / w) acid equivalent of an organic acid component selected from the group consisting of acetate, lactate, propionate and combinations thereof, (b) 0.04 to 2.5% (w / w) anthocyanidin, (c) 0.3 to 10 mg / kg carotenoid.

[0017] As used herein, the term "acetate", unless otherwise indicated, includes acetic acid, salts of acetic acid, dissociated acetates, and combinations thereof.

[0018] As used herein, the term "lactate", unless otherwise indicated, includes lactic acid, salts of lactic acid, dissociated lactates, and combinations thereof.

[0019] As used herein, the term "propionate", unless otherwise indicated, includes propionic acid, salts of propionic acid, dissociated propionates, and combinations thereof.

[0020] The concentration of acetate expressed as "%(w / w) acid equivalent" refers to the total concentration of acetate assuming that all acetate is present as acetic acid.

[0021] The concentration of lactate expressed as "%(w / w) acid equivalent" refers to the total concentration of lactate assuming that all lactate is present as lactic acid.

[0022] The concentration of propionate expressed as "%(w / w) acid equivalent" refers to the total concentration of propionate assuming that all propionate is present as propionic acid.

[0023] As used herein, the term "anthocyanidin" refers to a substance represented by the following chemical structure.

[0024]

Chemical formula

[0025] As used herein, the term "carotenoid" refers to a substance containing a polyene chain consisting of 9 to 11 conjugated double bonds, such as carotene and xanthophyll. Examples of carotenoids include lycopene as a carotene, α-carotene, β-carotene, and the following xanthophylls: lutein, zeaxanthin, neoxanthin, violaxanthin, flavoxanthin, and α- and β-cryptoxanthin.

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

[0027] As used herein, the term "ascorbate" includes ascorbic acid, salts of ascorbic acid, dissociated ascorbate, and combinations thereof, unless otherwise indicated. The term "ascorbate" further includes isoascorbic acid (erythorbic acid), salts of isoascorbic acid, dissociated isoascorbate, and combinations thereof.

[0028] The concentration of ascorbate expressed as "%(w / w) acid equivalent" refers to the total concentration of ascorbate assuming that all ascorbate is present as ascorbic acid. As used herein, the term "diameter" with respect to a particle refers to the average equivalent spherical diameter of the particle, unless otherwise indicated.

[0029] The anthocyanidin content of the composition can be preferably determined by liquid chromatography-ultraviolet (LC-UV). Anthocyanins need to be converted to anthocyanidins by hydrolysis before analysis.

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

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

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

[0033] In a preferred embodiment, the composition is a powder having a water content of less than 15% (w / w), where the acetate, if present, is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof, the lactate, if present, is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof, and the propionate, if present, is selected from sodium propionate, potassium propionate, calcium propionate, propionic 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 having a dry matter content of 10 to 80% (w / w). More preferably, the dry matter content of the aqueous liquid is between 20 and 75% (w / w), and even more preferably between 30 and 70% (w / w).

[0035] In the liquid composition, the acetate is preferably selected from acetate (in its dissociated form), acetic acid, and combinations thereof. The lactate is preferably selected from lactate (in its dissociated form), lactic acid, and combinations thereof. The propionate is preferably selected from propionate (in its dissociated form), propionic acid, and combinations thereof.

[0036] In a preferred embodiment of the present invention, the composition contains an organic acid component selected from the group consisting of acetate, lactate, and combinations thereof, having an acid equivalent of 35 to 75% (w / w), more preferably 40 to 70% (w / w), based on the dry matter.

[0037] In another preferred embodiment of the present invention, the composition contains an organic acid component having an acid equivalent of 35 to 75% (w / w), preferably 40 to 70% (w / w), based on the dry matter.

[0038] The composition of the present invention preferably contains acetate, lactate, and combinations thereof, having an acid equivalent of 35 to 75% (w / w), preferably 40 to 70% (w / w), based on the dry matter.

[0039] According to a particularly preferred embodiment, the composition contains both acetate and lactate, more particularly with a molar ratio of acetate:lactate of 3:1 to 1:8, most preferably a molar ratio of acetate:lactate of 2:1 to 1:5. The combined use of acetate and lactate provides the advantage of providing improved microbial stability of the product compared to the use of individual components alone.

[0040] In a particularly preferred embodiment, the composition is a powder having a water content of less than 15% (w / w), and the organic acid component contains 10 to 65% (w / w) acid equivalent of acetate and 15 to 90% (w / w) acid equivalent of lactic acid calculated based on the weight of the organic acid component. Most preferably, the organic acid component contains 10 to 60% (w / w) of sodium acetate, potassium acetate and combinations thereof, and 40 to 90% (w / w) of lactate selected from sodium lactate, calcium lactate and combinations thereof calculated based on the weight of the organic acid component.

[0041] In a preferred embodiment of the present invention, when the composition is dispersed in distilled water at 20 ° C to give 30 grams of dry matter per liter of water, an aqueous composition having a pH in the range of 4 to 9, more preferably in the range of 5 to 7.5 is produced.

[0042] The composition for preserving or improving the quality of meat products and meat analogues preferably contains 0.08 and 1.2% (w / w), more preferably 0.10 and 0.8% (w / w), most preferably 0.12 and 0.5% (w / w) of anthocyanidins based on dry matter.

[0043] According to a particularly preferred embodiment, the composition contains at least 0.04% (w / w), more preferably at least 0.08% (w / w), most preferably at least 0.10% (w / w) of glycosylated anthocyanidins, i.e., anthocyanins, based on dry matter. When applied to meat products or meat analogues, it has been found that anthocyanins tend to be more stable than their non-glycosylated counterparts.

[0044] According to a particularly preferred embodiment, at least 30% (w / w), more preferably at least 50% (w / w), even more preferably at least 70% (w / w) of the anthocyanidins are pelargonidins. The color imparted by pelargonidins to meat products and meat analogues has been found to be very similar to the color of natural meat.

[0045] The carotenoid content of the composition is preferably in the range of 0.5 to 8 mg / kg, more preferably in the range of 0.6 to 6 mg / kg, and most preferably in the range of 0.7 to 5 mg / kg, based on the dry weight.

[0046] Preferably, the composition contains carotenoids selected from lycopene, α-carotene, β-carotene and combinations thereof in the range of 0.5 to 8 mg / kg, more preferably in the range of 0.6 to 6 mg / kg, and most preferably in the range of 0.7 to 5 mg / kg, based on the dry weight.

[0047] According to a particularly preferred embodiment, the composition contains lycopene in the range of 0.5 to 8 mg / kg, more preferably in the range of 0.6 to 6 mg / kg, and most preferably in the range of 0.7 to 5 mg / kg, based on the dry weight.

[0048] Anthocyanidin and carotenoid are preferably present in the composition at a weight ratio of anthocyanidin to carotenoid of 300:1 to 6,000:1, more preferably 500:1 to 3,000:1.

[0049] According to another preferred embodiment, the composition contains complex phenols selected from phenolic diterpenes, polyphenols and combinations thereof in the range of 200 to 10,000 mg / kg, more preferably 500 to 5,000 mg / kg, based on the dry matter.

[0050] The concentration of complex phenols in the composition can be suitably determined by high performance liquid chromatography (HPLC) using, for example, a Zorbax SB-C18 (50 nm x 2.1 mm ID x 1.8 μm) column.

[0051] The composition of the present invention preferably also contains ascorbate. Ascorbate is approved as an antioxidant in foods and may be used, for example, to suppress color and lipid oxidation or to promote the pickling process. Next to being an antioxidant, ascorbate is also known as a vitamin, namely vitamin C. Ascorbate includes isoascorbate, which is also known as erythorbic acid.

[0052] When the composition is in powder form, the ascorbate is preferably selected from sodium ascorbate, potassium ascorbate, calcium ascorbate, ascorbic acid, and combinations thereof. In the liquid form of the composition, the ascorbate is preferably selected from ascorbate (in its dissociated form), ascorbic acid, and combinations thereof.

[0053] The composition of the present invention preferably contains 0.5 to 5% w / w of ascorbate in terms of acid equivalent, more preferably 1.0 to 4% w / w of ascorbate in terms of acid equivalent, and most preferably 1.2 to 3.5% w / w of ascorbate in terms of acid equivalent, based on the dry matter.

[0054] Ascorbate can be produced by chemical synthesis, fermentation, or a combination of both techniques, but ascorbate can also be recovered from natural sources, such as fruit products. Examples of fruit products having a relatively high ascorbate content are acerola, camu camu, seabuckthorn, yacon, rose hip, kakadu plum, guava, crossberry, orange, and lemon. Extracts of these fruits are commercially available as ascorbate sources, such as Acerola Cherry 36 from Naturex. In a preferred embodiment of the present invention, the ascorbate is supplied from a fruit extract. In an even more preferred embodiment, the fruit extract is an acerola extract.

[0055] The present composition for preserving or improving the quality of meat products and meat analogues can typically be produced by combining various, preferably plant-derived, sources of functional materials. The composition in powder form can be obtained by supplying various components in powder form and preparing the above composition by powder mixing. The composition in liquid form can be obtained by supplying at least one component in liquid form and mixing other materials into the above liquid. In a preferred embodiment, the acetate and / or lactate is supplied in liquid form. It is also possible to subsequently dry the thus obtained liquid composition in order to prepare the composition of the present invention in powder form.

[0056] Another aspect of the present invention is a method for preparing a composition for preserving or improving the quality of meat products and meat analogues as described above herein, the method comprising supplying an organic acid product selected from the group consisting of vinegar products, lactic acid fermentation products, propionic acid fermentation products and combinations thereof, containing at least 50% (w / w) acid equivalent of acetate and / or lactate and / or propionate based on dry weight, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof, the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof, and the propionate is selected from sodium propionate, potassium propionate, calcium propionate, propionic acid and combinations thereof, supplying a source of anthocyanidin containing at least 0.1% (w / w) of anthocyanidin based on dry weight, supplying a source of carotenoid containing at least 10 mg / kg of carotenoid based on dry weight, and mixing the organic acid product, the anthocyanidin source and the carotenoid source.

[0057] The vinegar product used in the present method is vinegar, i.e., an aqueous acetic acid solution further containing, for example, a small amount of components produced during the production process by fermenting organisms.

[0058] Vinegar is preferably obtained by fermentation using acetic acid bacteria of a preferably ethanol-containing substance. This ethanol-containing substance is preferably obtained by yeast fermentation of a plant product. The above vinegar can be selected from the group consisting of white vinegar, brandy vinegar, alcohol vinegar, balsamic vinegar, wine vinegar, malt vinegar, beer vinegar, potato vinegar, rice vinegar, apple vinegar, strawberry vinegar, and foxtail millet vinegar. In a particularly preferred embodiment of the present invention, the above vinegar is foxtail millet vinegar.

[0059] The vinegar product used in this method preferably contains at least 5% (w / w), more preferably at least 7.5% (w / w), even more preferably at least 10% (w / w) acetate in terms of acid equivalent. It is also possible to use a concentrated or dried vinegar product. In a preferred embodiment of the present invention, the above vinegar product contains at least 20% (w / w), more preferably at least 40% (w / w), and most preferably at least 50% (w / w) acetate in terms of acid equivalent.

[0060] Neutralized vinegar can be produced by adding an alkalized substance, preferably an alkalized metal salt, such as a metal carbonate or a metal hydroxide, to vinegar. The above metal carbonate is preferably selected from sodium carbonate, sodium bicarbonate, and combinations thereof. The above metal hydroxide is preferably selected from sodium hydroxide, potassium hydroxide, calcium hydroxide, and combinations thereof. Most preferably, the above metal hydroxide is sodium hydroxide. The above neutralized vinegar can be suitably concentrated, for example, by removing moisture by evaporation, and / or dried, for example, by spray drying.

[0061] Preferably, the neutralized vinegar product, when diluted to a dry matter content of 10% (w / w) with distilled water at 20°C, preferably has a pH of at least 6, more preferably at least 6.5, even more preferably at least 6.8, and most preferably at least 7.0.

[0062] According to an embodiment of the present invention, the vinegar product is supplied in the form of a flowable powder. The production of flowable powders 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 method for producing a flowable powder from alkalized liquid vinegar.

[0063] The lactic acid fermentation product used in this method is preferably obtained by fermentation of a sugar-containing medium by a microorganism capable of converting sugar into lactic acid. Such microorganisms are well known to those skilled in the art and include lactic acid bacteria. The sugars that can be used are usually C6 sugars in both monosaccharide and disaccharide forms, such as glucose, sucrose and lactose. Preferably, sucrose derived from cane, corn or beet is used. The above fermentation can usually be carried out with or without pH control. Without pH control, the pH will decrease for the production of lactic acid as the fermentation progresses. With pH control, an alkalizing substance is added to the fermentation broth to maintain the pH at a desired level, such as neutral pH or near neutral pH. Typically used alkalizing substances are sodium hydroxide, potassium hydroxide, calcium hydroxide, etc. After fermentation, the lactic acid fermentation product is usually further processed by downstream processes, such as centrifugation, filtration, membrane filtration, distillation, extraction, evaporation and drying, to purify and concentrate the product.

[0064] The lactic acid fermentation product used in this method preferably contains at least 5% (w / w), more preferably at least 7.5% (w / w), even more preferably at least 10% (w / w) acid equivalent of lactate. It is also possible to use a concentrated or dried lactic acid fermentation product. In a preferred embodiment of the present invention, the lactic acid fermentation product contains at least 20% (w / w), more preferably at least 40% (w / w), most preferably at least 50% (w / w) acid equivalent of lactate.

[0065] Preferably, the above lactic acid fermentation product is a neutralized lactic acid fermentation product obtained by lactic acid fermentation and addition of an alkali substance. Most preferably, the above lactic acid fermentation product contains neutralized lactic acid selected from sodium lactate, calcium lactate, and combinations thereof.

[0066] The above neutralized lactic acid fermentation product can preferably be concentrated, for example, by water removal by evaporation, and / or dried, for example, by spray drying.

[0067] When the neutralized lactic acid fermentation product is diluted with distilled water at 20°C to a dry matter content of 10% (w / w), it preferably has a pH of at least 6, more preferably at least 6.5, even more preferably at least 6.8, and most preferably at least 7.0.

[0068] According to an embodiment of the present invention, the above neutralized lactic acid fermentation product is supplied in the form of a free-flowing powder. The production of free-flowing powders from liquid neutralized lactic acid fermentation products using conventional drying techniques, such as spray drying, is described in the art. For example, European Patent No. EP2879524B1 describes a method for producing free-flowing powders from neutralized lactic acid fermentation products containing both sodium and calcium. Furthermore, free-flowing powders of neutralized lactic acid fermentation products are commercially available.

[0069] The propionic acid fermentation product used in this method is preferably obtained by fermentation of either a sugar-containing medium or a lactic acid-containing medium by a microorganism capable of converting its substrate into propionic acid. Such microorganisms are well known to those skilled in the art and include the genus Propionibacterium. The sugars that can be used are usually C6 sugars in both monosaccharide and disaccharide forms, such as glucose, sucrose, and lactose. To maintain the pH at a desired level, such as neutral pH or near neutral pH, an alkali substance can be added to the fermentation broth. Typically used alkali substances are sodium hydroxide, potassium hydroxide, calcium hydroxide, etc. After fermentation, the above propionic acid fermentation product is usually further processed by downstream processes, such as centrifugation, filtration, membrane filtration, distillation, extraction, evaporation, and drying, to purify and concentrate the product.

[0070] The propionic acid fermentation product used in this method preferably contains at least 5% (w / w), more preferably at least 7.5% (w / w), and even more preferably at least 10% (w / w) acid equivalent of propionate. It is also possible to use a concentrated or dried propionic acid fermentation product. In a preferred embodiment of the present invention, the above lactic acid fermentation product contains at least 20% (w / w), more preferably at least 40% (w / w), and most preferably at least 50% (w / w) acid equivalent of propionate.

[0071] Preferably, the propionic acid fermentation product used in this method is a neutralized propionic acid fermentation product obtained by propionic acid fermentation and by the addition of an alkali substance. Most preferably, the above propionic acid fermentation product contains a neutralized propionic acid selected from sodium propionate, potassium propionate, calcium propionate, and combinations thereof.

[0072] Before or after neutralization, the above propionic acid fermentation product can preferably be concentrated, for example, by water removal by evaporation, and / or dried, for example, by spray drying.

[0073] When the neutralized propionic acid fermentation product is diluted with distilled water at 20 °C to a dry matter content of 10% (w / w), it preferably has a pH of at least 6, more preferably at least 6.5, even more preferably at least 6.8, and most preferably at least 7.0.

[0074] According to an embodiment of the present invention, the neutralized propionic acid fermentation product is supplied in the form of a free-flowing powder. The production of free-flowing powders from liquid propionic acid fermentation products using conventional drying techniques, such as spray drying, has been described in the art.

[0075] According to a particularly preferred embodiment, the method uses both vinegar products and lactic acid fermentation products, most preferably both neutralized vinegar products and neutralized lactic acid fermentation products.

[0076] The anthocyanidin source used in the method is preferably obtained from one or more plants selected from red radish, berries, grapes, acai, sweet purple potato, apples, pears, red cabbage, carrots, and soybeans. The anthocyanidin source can be obtained from these plants by extraction or drying of the plant material. More preferably, the anthocyanidin source is selected from red radish extract, sweet purple potato extract, and combinations thereof. Most preferably, the anthocyanidin source is red radish extract.

[0077] Preferably, the anthocyanidin source contains at least 0.3% (w / w), more preferably 0.5 - 10% (w / w), and most preferably 1.0 - 8.0% (w / w) anthocyanidin based on the dry matter.

[0078] The anthocyanidin source preferably contains at least 0.3% (w / w), more preferably at least 0.5% (w / w), and most preferably at least 1.0% (w / w) anthocyanidin based on the dry matter.

[0079] The above anthocyanidin source preferably has a water content of 20% (w / w) or less, more preferably 15% (w / w) or less.

[0080] According to a particularly preferred embodiment, at least 30% (w / w), more preferably at least 50% (w / w), still more preferably at least 70% (w / w) of the anthocyanidin in the above anthocyanidin source is pelargonidin.

[0081] The carotenoid source used in this method is preferably obtained from one or more plants selected from tomato, rose hip, goji berry, buckthorns berry, annatto, carrot, pumpkin, sweet potato, winter squash, gac fruit. It also comes from not only plants but also Arctic krill, microalgae, bacteria and yeast. The above carotenoid source can be obtained from these plants by extraction or drying of plant raw materials.

[0082] According to a particularly preferred embodiment, the above carotenoid source is rich in lycopene. Such a carotenoid source rich in lycopene can be obtained from one or more plants selected from tomato, rose hip, goji berry and buckthorns berry. Most preferably, the above carotenoid source rich in lycopene is selected from tomato extract, tomato powder and combinations thereof.

[0083] The above carotenoid source preferably contains at least 15 mg / kg, more preferably 20 - 100 mg / kg, most preferably 25 - 80 mg / kg of carotenoids based on the dry matter.

[0084] In a particularly preferred embodiment, the above carotenoid source contains at least 15 mg / kg, more preferably 20 - 100 mg / kg, most preferably 25 - 80 mg / kg of lycopene based on the dry matter.

[0085] The carotenoid source preferably has a water content of 20% (w / w) or less, more preferably 15% (w / w) or less.

[0086] According to a preferred embodiment, the method includes a step of mixing the organic acid product, the anthocyanidin source and the carotenoid source to form a composite phenol source, wherein the composite phenol source contains a composite phenol selected from phenolic diterpenes, polyphenols and combinations thereof at least 3% (w / w) based on dry weight.

[0087] The composite phenol source used in the method is preferably obtained from one or more plants selected from 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 composite phenol source can be obtained from these plants by extraction or drying of plant materials. Most preferably, the composite phenol source is selected from grape extract and rosemary extract.

[0088] The composite phenol source preferably contains a composite phenol selected from phenolic diterpenes, polyphenols and combinations thereof at least 1% (w / w), more preferably 3 - 30% (w / w), and most preferably 5 - 25% (w / w) based on dry matter.

[0089] The composite phenol source preferably has a water content of 20% (w / w) or less, more preferably 15% (w / w) or less.

[0090] According to another preferred embodiment, the method comprises supplying a fruit extract containing at least 10% w / w ascorbate based on dry weight, and mixing this fruit extract with the organic acid product, the anthocyanidin source and the carotenoid source. Preferably, the fruit extract is an extract of acerola, camu camu, seabuckthorn, Indian gooseberry, rose hip, kakadu plum, guava, blackcurrant, orange and / or lemon. Most preferably, the fruit extract is acerola extract.

[0091] In a preferred embodiment of the present invention, the pH of the composition is adjusted to obtain a composition as described hereinabove. If the pH needs to be raised, this is preferably done by adding an appropriate amount of an alkali metal hydroxide. If it is desired to lower the pH of the composition, this can preferably be done using an appropriate amount of acetic acid and / or lactic acid.

[0092] Yet another aspect of the present invention is a method for preparing a meat product or meat analogue, the method comprising adding the composition as described herein in an amount providing 0.5 - 15% (w / w) dry matter, more preferably 1 - 10% (w / w) dry matter, calculated on the weight of the dry matter contained in the final meat product or final meat analogue. Here, “% (w / w) dry matter” is calculated by dividing the amount of dry solids supplied by the composition by the amount of dry matter contained in the final product and multiplying by 100%.

[0093] The composition can be applied in liquid form or in dry form. If the composition is used in dry form, the composition can be reconstituted with an appropriate amount of water, such as tap water, before addition to the meat. For this purpose, the materials are typically stirred for a period sufficient to form a homogeneous liquid, which may be a dispersion or a solution.

[0094] The method of the present invention is suitable and beneficial for the treatment of most conventional meat products and meat analogues typically provided for human diet, regardless of the source and / or form in which it is provided.

[0095] Preferably, the method is used to prepare meat products. In a preferred embodiment of the present invention, the meat product is processed meat. More preferably, the meat is emulsified meat. Most preferably, the meat is selected from sausage, hot dog, bologna, frankfurter sausage and mortadella.

[0096] Preferably, the meat is obtained from beef, pork, lamb, poultry, and game meat, most preferably from beef, pork, chicken and turkey.

[0097] Methods for the preparation of processed meat can utilize any method known and / or conventionally used for combining fresh meat with an additive composition. For example, the meat can be treated with the composition of the present invention by dispersing it throughout the fresh meat. Suitable methods include injection of the composition into or onto the meat, pumping, spraying, immersion, dipping, or otherwise dispersing. Further, the method can include the step of tumbling, kneading, massaging, or otherwise manipulating the meat to further disperse the composition throughout the meat. In some embodiments, the composition is injected into the meat under pressure as part of an automated, commercially available meat manufacturing process. Appropriate injectors can be installed to pump a specific volume of the composition into each piece of meat.

[0098] In a preferred embodiment of the present invention, a method for the preparation of processed meat includes the step of adding an aqueous liquid containing the present preservative composition, and the composition is added by injection tumbling. When the aqueous liquid is dispersed throughout the meat, the meat can then be cooked, packaged, and refrigerated or frozen until it reaches the desired internal temperature. In another method, when the aqueous liquid is dispersed throughout the meat, the meat can be packaged, cooked, and then refrigerated or frozen.

[0099] In a preferred embodiment, the method includes the steps of supplying a fresh meat product, preparing the ground meat product, and mixing an additive composition into the ground meat product.

[0100] In another preferred embodiment, a method for the preparation of processed meat includes an emulsification step. Examples of emulsified meat products include hot dogs, bologna, frankfurter sausages, and mortadella.

[0101] The meat products or meat analogs obtained by this method typically have advantageous properties with respect to moisture retention, color, texture, flavor, and shelf life.

[0102] The following examples are provided for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0103] [Examples] Example 1 Sausages were prepared based on the recipe shown in Table 1.

[0104] [Table 1]

[0105] Sausages were prepared by mixing the meat and ingredients until a homogeneous mixture was obtained. The meat batter was then vacuum-packed into 80-mm high-barrier plastic packaging material and then cooked in a water bath (set at 75°C) until an internal temperature of 72°C was reached.

[0106] After preparation, the sausages were vacuum-packaged and stored at 0 °C for sensory studies and at 4 °C for color stability studies.

[0107] After 2 weeks of storage at 0 °C, all four samples were evaluated by a trained expert panel (n = 13). For each sample, the panel members rated the intensity of six different sensory characteristics on a scale of 1 - 9 (1 = very weak, 9 = very strong). The characteristic scores of the samples were obtained by averaging the scores given by the panel members. The evaluation results (average scores) are shown in Table 2.

[0108] [Table 2]

[0109] The samples were found to be very similar, except that sample 1 was saltier than the control + sample (Dunnett t = 0.82 (significance level p < 0.05).

[0110] After 2 weeks of storage at 0 °C, samples A and 1 were also evaluated by an untrained panel (n = 19). This panel scored the overall appearance and color again on a scale of 1 - 9 (1 = very bad, 9 = excellent). The results are shown in Table 3.

[0111] [Table 3]

[0112] Immediately after preparation, and after 1 week and 4 weeks of storage at 4 °C, the color of some samples was analyzed by measuring the L-a-b color values. The results are shown in Tables 4a, 4b, and 4c.

[0113] [Table 4]

[0114] [Table 5]

[0115]

Table 6

[0116] Sample 1 showed a pink color darker than the control + sample. Both samples showed sufficient pinkish / reddish color to be acceptable on the panel.

[0117] After 4 weeks of storage at 4 °C under dark conditions with MAP packaging, the control - sample showed unacceptable discoloration, while the colors of the control + sample and sample 1 remained acceptable.

[0118] Example 2 Sausages were prepared based on the recipe shown in Table 5.

[0119]

Table 7

[0120] Sausages were prepared by mixing ground pork (3 mm size) with salt and half of the water (a mixture of ice and water) in a meat grinder. The remaining ingredients and the remaining water were gradually added and mixed until the consistency of emulsified processed meat was reached.

[0121] Next, the meat batter was placed on the packaging material and cooked until the core temperature reached 74 °C. The sausages were cooled, sliced thinly, packaged, and stored at 4 °C. For all samples except the control - sample and sample A, the Hunter's L * a * b * values were measured. The measurement results are shown in Table 6.

[0122]

Table 8

[0123] These results indicate that the combination of (i) acetate / lactate, (ii) anthocyanidin (derived from red radish), and (iii) carotenoid (derived from tomato or carrot) imparted pink / red color to the sausages stored refrigerated for 5 weeks. In contrast, both the control-sample and the sample containing only acetate / lactate (Sample A) had already discolored immediately after preparation. Due to the presence of carotenoids in Samples 1, 2, and 3, a deeper red color (lower L * value and a * value) was achieved compared to the sample containing only anthocyanidin (Sample B).

[0124] Example 3 Example 2 was repeated, except that the extract of purple sweet potato was used instead of red radish powder this time. The recipe of the sausage containing the latter extract is shown in Table 7.

[0125] [Table 9]

[0126] The color measurement results are shown in Table 8.

[0127] [Table 10]

[0128] These results indicate that the combination of (i) acetate / lactate, (ii) anthocyanidin (derived from purple sweet potato), and (iii) carotenoid (derived from tomato or carrot) imparted pink / red color to the sausages stored refrigerated for 5 weeks. Due to the presence of carotenoids in Samples 1, 2, and 3, a deeper red color was achieved compared to the sample containing only anthocyanidin (Sample B).

[0129] Example 4 Example 2 was repeated, except that the powder of Aronia was used instead of red radish powder this time. The recipe of the sausage is shown in Table 9.

[0130]

Table 11

[0131]

Table 12

Claims

1. A composition for use in meat products or meat analogues, wherein the composition is based on a dry matter and (a) 30 to 80% (w / w) acid equivalent of an organic acid component selected from the group consisting of acetates, lactates, propionates and combinations thereof, (b) 0.04 to 2.5% (w / w) of anthocyanidin, (c) 0.3 to 10 mg / kg of carotenoid, a composition containing the same.

2. The composition according to claim 1, wherein the organic acid component is selected from acetates, lactates and combinations thereof.

3. The composition according to claim 1 or 2, wherein the acetates and lactates are contained in the composition at a molar ratio of acetate:lactate of 3:1 to 1:

8.

4. The composition according to any one of claims 1 to 3, wherein the composition contains 0.08 to 1.2% (w / w) of anthocyanidin.

5. The composition according to any one of claims 1 to 4, wherein the composition contains 0.5 to 8 mg / kg of carotenoid.

6. The composition according to any one of claims 1 to 5, wherein the composition contains anthocyanidin and carotenoid at a weight ratio of anthocyanidin to carotenoid of 300:1 to 6,000:

1.

7. The composition according to any one of claims 1 to 6, wherein the carotenoid is lycopene.

8. The composition according to any one of claims 1 to 7, wherein the composition contains a complex phenol selected from 200 to 10,000 mg / kg of phenolic diterpenes, polyphenols and combinations thereof.

9. A method for preparing the composition according to any one of claims 1 to 8, comprising the step of supplying an organic acid product selected from the group consisting of vinegar products, lactic acid fermentation products, propionic acid fermentation products and combinations thereof, which contain at least 50% (w / w) acid equivalent of acetate and / or lactate and / or propionate based on dry weight, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof, the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof, and the propionate is selected from sodium propionate, potassium propionate, calcium propionate, propionic acid and combinations thereof, the step. Supplying an anthocyanidin source containing at least 0.1% (w / w) anthocyanidin based on dry weight; Supplying a carotenoid source containing at least 10 mg / kg carotenoid based on dry weight; and A method comprising the step of mixing the organic acid product, the anthocyanidin source, and the carotenoid source.

10. The method according to any one of claims 9, wherein the organic acid product includes a vinegar product and a lactic acid fermentation product.

11. The method according to claim 9 or 10, wherein the anthocyanidin source is obtained from one or more plants selected from red radish, berries, grapes, acai, purple sweet potato, apples, pears, red cabbage, carrots, soybeans, and combinations thereof.

12. The method according to any one of claims 9 to 11, wherein the carotenoid source is obtained from one or more plants selected from tomatoes, rose hips, kukos, berries of black chokeberry, annatto, carrots, pumpkins, sweet potatoes, winter squash, and goji berries.

13. The method includes the step of mixing the organic acid product, the anthocyanidin source, and the carotenoid source with a complex phenol source, and the complex phenol source contains at least 3% (w / w) of a complex phenol selected from phenolic diterpenes, polyphenols, and combinations thereof based on dry weight. The method according to any one of claims 9 to 12.

14. The method according to claim 13, wherein the complex phenol 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 a meat product or a meat analogue, the method comprising adding the composition according to any one of claims 1 to 8 to meat in an amount that supplies 0.5 to 15% (w / w) dry matter calculated on the weight of the final meat product or the final meat analogue. A method comprising the step.

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