Compositions 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) lactate and acetate salts in an acid equivalent ratio of between 30 and 80% (w / w) in a weight ratio of acetic acid equivalents to lactic acid equivalents of between 0.8 / 1 and 2.6 / 1; (b) containing between 0.04 and 2.5% (w / w) anthocyanidins; The composition is provided, wherein the lactate and acetate salts are contained in the composition in a molar ratio of lactic acid equivalents:acetic acid equivalents of 0.5:1 to 1.7:1. The present invention also provides a method for the preparation of the composition, the method comprising: providing a vinegar product containing at least 30% (w / w) acetic acid equivalents on a dry weight basis, said acetate salts being selected from sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof; providing a lactic acid fermented product containing at least 30% (w / w) lactic acid equivalent on a dry weight basis, wherein the lactate salt is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof; providing an anthocyanidin source containing at least 0.1% (w / w) anthocyanidins on a dry weight basis; The present invention also relates to a method for preparing a meat product or meat analog, the method comprising the step of adding the composition of the present invention to processed meat in an amount of between 0.5 and 15% (w / w) dry matter.

Description

[Technical Field]

[0001] The present invention relates to compositions for preserving and / or improving the quality of meat products or meat substitutes, comprising (i) lactates and acetates with a molar ratio of lactic acid equivalent to acetic acid equivalent of 0.5:1 to 1.7:1, and (ii) anthocyanidins. The present invention further relates to methods for preparing these compositions and methods for preparing meat products.

[0002] [Background technology] It is known that meat products, such as fresh meat and processed meats, are processed to improve their taste and / or extend their shelf life. Examples of such processing include salting, curing, fermentation, and smoking. Examples of processed meats include bacon, ham, sausage, salami, corned beef, beef jerky, canned meat, and meat-based sauces.

[0003] Various additives are commonly used to obtain meat products or meat substitutes with desired properties. These additives can contribute to both microbiological and chemical shelf life, product texture, flavor and color, and the yield of the preparation method. Conventional additives include, for example, salt, phosphates, benzoates, acids, nitrates or nitrites (from chemical sources), and casein salts. Such additives can be unpopular with consumers because they are perceived as "chemical" or "artificial." There is a need for additives that are perceived as more "natural," "reliable," or "acceptable."

[0004] The use of more appealing "label-friendly" additives as an alternative to these "chemical" additives is often hindered by the complex multifunctionality of the aforementioned additives. Phosphates, for example, are known to affect not only pH stability but also protein extraction from meat, water retention capacity, and meat hydration. Nitrates and nitrites are known to affect the color and flavor of meat, as well as possessing antimicrobial effects. Typically, complex interactions between different additives in their effects also exist, making it difficult to find alternatives to conventional "chemical" additives.

[0005] U.S. Patent Application Publication No. 2005 / 02872841 describes a processed meat containing a dietary fiber gel and at least one functional food selected from the group consisting of high omega-3 oils, medium-chain triglycerides, fagopyritrol, lycopene, plant-derived polyphenolic antioxidants, lutein, beta-carotene, calcium stearate, vitamin E, and bioflavonoids.

[0006] International Publication No. 2012 / 028928 describes a method for protecting the color of meat and meat products, comprising the step of contacting meat or meat products with a composition containing acerola extract.

[0007] European Patent Application Publication No. 3106041 describes a meat processing composition comprising one or more acetates and one or more polysaccharide materials particularly effective in reducing moisture evaporation during the cooking of meat. Since some embodiments of these compositions use materials derived from natural vinegars and fibrous materials, these compositions may also be attractive in terms of being "label-friendly" additives.

[0008] European Patent Application Publication No. 3170403 is, Cinnamate components selected from cinnamic acid, cinnamic acid salts, and combinations thereof, This document describes a preservative system containing alkanoate components selected from acetic acid, propionic acid, salts of acetic acid, salts of propionic acid, and combinations thereof.

[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 completely neutralized acetic acid and a nitrite source 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-like products that has multifunctional properties and is considered more attractive to consumers than conventional additives.

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

[0012] This composition for preserving or improving the quality of meat products and meat substitutes is based on a dry matter. (a) Lactates and acetates in acid equivalents between 30 and 80% (w / w), (b) Contains anthocyanidins between 0.04 and 2.5% (w / w), Lactates and acetates are included in the above composition in a molar ratio of lactic acid equivalent to acetate equivalent of 0.5:1 to 1.7:1.

[0013] It has been found that this combination of materials can suitably replace conventional preservatives, stabilizers, acid modifiers, and antioxidants. When applied to meat products or meat substitutes, this composition provides color stability and effective prevention against the growth of pathogenic microorganisms, such as Clostridium botulinum and Listeria monocytogenes.

[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 acetate product containing at least 30% (w / w) acetate equivalent based on dry weight, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof, supplying a lactic acid fermentation product containing at least 30% (w / w) lactic acid equivalent based on dry weight, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof, supplying an anthocyanidin source containing at least 0.1% (w / w) anthocyanidin based on dry weight, and mixing the acetate product, the lactic acid fermentation product and the anthocyanidin 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 dry matter between 0.5% and 15% (w / w).

[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) lactate and acetate of acid equivalent between 30% and 80% (w / w), (b) anthocyanidin between 0.04% and 2.5% (w / w), wherein the lactate and acetate are included in the composition at a molar ratio of lactate equivalent:acetate equivalent of 0.5:1 to 1.7:1.

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

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

[0019] The concentration of acetate expressed as “%(w / w) acid equivalent” refers to the total concentration of acetate assuming that all acetate exists as acetic acid.

[0020] The concentration of lactate expressed as “%(w / w) acid equivalent” refers to the total concentration of lactate assuming that all lactate exists as lactic acid.

[0021] The term “anthocyanidin” used in this specification refers to a substance represented by the following chemical structure.

[0022] [Chemical formula] Here, R , ,

[0024] ,

[0025] , , R 5 , R 6 , R 7 , R 3‘ , R 4‘ and R 5‘ are independently selected from H, OH and OCH3. The term “anthocyanidin” also includes glycosides of anthocyanidin (“anthocyanin”).

[0023] The term “carotenoid” used in this specification refers to a substance containing a polyene chain consisting of 9 to 11 conjugated double bonds, such as carotene and xanthophyll. <00001​​​​​​As used herein, 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-octamethyldotriaconta-2,6,8,10,12,14,16,18,20,22,24,26,30-tridecaene.

[0026] As used herein, the term "ascorbate" includes, unless otherwise indicated, ascorbic acid, salts of ascorbic acid, dissociated ascorbates, and combinations thereof. The term "ascorbate" further includes isoascorbic acid (erythorbic acid), salts of isoascorbic acid, dissociated isoascorbates, and combinations thereof.

[0027] The concentration of ascorbate expressed as "%(w / w) acid equivalent" refers to the total concentration of ascorbate assuming that all ascorbate exists as ascorbic acid. In this specification, the term "diameter" in relation to particles refers to the average equivalent spherical diameter of the particle unless otherwise specified.

[0028] The anthocyanidin content of the composition can be suitably determined by liquid chromatography-ultraviolet light (LC-UV). Anthocyanins need to be converted to anthocyanidins by hydrolysis before analysis.

[0029] The carotenoid content of the composition can be suitably determined, for example, by high-performance liquid chromatography (HPLC) using a C30 column.

[0030] The composition of the present invention may be a powder having a water content of less than 15% (w / w), or an aqueous liquid having a dry content of 10 to 80% (w / w).

[0031] If the above composition is in powder form, the acetate salt is preferably selected from sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof. Similarly, the lactate salt is preferably selected from sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof.

[0032] 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, and the lactate, 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).

[0033] According to another preferred embodiment, the composition is an aqueous liquid having a dry matter content of 10-80% (w / w). More preferably, the dry matter content of the aqueous liquid is between 20-75% (w / w), and even more preferably between 30-70% (w / w).

[0034] In the above composition in liquid form, 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.

[0035] In a preferred embodiment of the present invention, the composition contains acid equivalents of lactate and acetate in amounts between 35 and 75% (w / w), more preferably between 40 and 70% (w / w), based on the dry weight.

[0036] In another preferred embodiment of the present invention, the composition contains lactate and acetate in a molar ratio of lactic acid equivalent to acetate 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.

[0037] 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 20-60% (w / w) acid equivalents of acetate and 40-75% (w / w) acid equivalents of lactic acid. Most preferably, the organic acid component contains 25-55% (w / w) of sodium acetate, potassium acetate and combinations thereof, and 40-80% (w / w) of lactate selected from sodium lactate, calcium lactate and combinations thereof.

[0038] In a preferred embodiment of the present invention, when the above composition is dispersed in distilled water at 20°C to yield 30 grams of dry material 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.

[0039] This composition for preserving or improving the quality of meat products and meat substitutes preferably contains 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 anthocyanidins on a dry basis.

[0040] In a particularly preferred embodiment, the composition contains 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 anthocyanidins, i.e., anthocyanins, based on the dry weight. When applied to meat products or meat substitutes, it has been found that anthocyanins tend to be more stable than their non-saccharified counterparts.

[0041] In a particularly preferred embodiment, at least 30 wt.%, more preferably at least 50 wt.%, and even more preferably at least 70 wt.%, of anthocyanidins are pelargonidins. The color imparted to meat products and meat substitutes by pelargonidins has been found to be very similar to the natural color of meat.

[0042] In a preferred embodiment of the present invention, the composition further contains carotenoids. In a particularly preferred embodiment, the carotenoid content of the composition is 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, based on dry weight.

[0043] Preferably, the above composition contains a carotene selected from lycopene, α-carotene, β-carotene, and combinations thereof in a dry weight 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.

[0044] According to a particularly preferred embodiment, the composition contains lycopene 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, based on dry weight.

[0045] Anthocyanidins and carotenoids are preferably present in the composition in a weight ratio of anthocyanidins to carotenoids of 300:1 to 6,000:1, more preferably 500:1 to 3,000:1.

[0046] According to another preferred embodiment, the composition contains, on a dry basis, 200 to 10,000 mg / kg, more preferably 500 to 5,000 mg / kg of complex phenols selected from phenolic diterpenes, polyphenols, and combinations thereof.

[0047] The concentration of the complex phenol in the composition can be suitably determined, for example, by high-performance liquid chromatography (HPLC) using a Zorbax SB-C18 (50 nm x 2.1 mm ID x 1.8 μm) column.

[0048] The compositions of the present invention preferably also contain ascorbic acid. Ascorbic acid is approved as an antioxidant in food and may be used, for example, to suppress color and lipid oxidation or to accelerate the salting process. In addition to being an antioxidant, ascorbic acid is also known as a vitamin, namely vitamin C. Ascorbic acid includes isoascorbic acid, also known as erythorbic acid.

[0049] 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 composition in liquid form, the ascorbate is preferably selected from ascorbate (in its dissociated form), ascorbic acid, and combinations thereof.

[0050] The composition of the present invention preferably contains an ascorbate salt with an acid equivalent of 0.5 to 5% w / w based on the dry weight, more preferably an ascorbate salt with an acid equivalent of 1.0 to 4% w / w, and most preferably an ascorbate salt with an acid equivalent of 1.2 to 3.5% w / w.

[0051] Ascorbates can be produced by chemical synthesis, fermentation, or a combination of both techniques, but ascorbates can also be recovered from natural sources, such as fruit products. Examples of fruit products with relatively high ascorbate content include acerola, camu camu, sea buckthorn, eucalyptus, rosehip, cacadu plum, guava, blackcurrant, 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 ascorbates are supplied from a fruit extract. In a more preferred embodiment, the fruit extract is an acerola extract.

[0052] The present composition for preserving or improving the quality of meat products and meat substitutes can typically be prepared by combining various, preferably plant-derived, functional material sources. Compositions in powder form can be obtained by supplying various components in powder form and preparing the composition by powder mixing. Compositions in liquid form can be obtained by supplying at least one component in liquid form and mixing other materials into the liquid. In a preferred embodiment, the acetate and / or lactate are supplied in liquid form. To prepare the powder form of the present invention, the resulting liquid composition can also be subsequently dried.

[0053] Another aspect of the present invention is a method for preparing a composition for preserving or improving the quality of meat products and meat-like products as described herein, wherein the method is A step of supplying a vinegar product containing at least 30% (w / w) acetic acid equivalents based on dry weight, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof. A step of supplying a lactic acid fermentation product containing at least 30% (w / w) lactic acid equivalents based on dry weight, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof. A step of supplying an anthocyanidin source containing at least 0.1% (w / w) of anthocyanidins based on dry weight, The present invention relates to a method comprising the step of mixing the above-mentioned vinegar product, the above-mentioned lactic acid fermented product, and the above-mentioned anthocyanidin source.

[0054] The vinegar product used in this method is derived from vinegar, i.e., an aqueous acetic acid solution further containing small amounts of components produced during the manufacturing process, for example, by fermentation organisms.

[0055] Vinegar is preferably obtained by fermentation of a diluted ethanol-containing substance, preferably using acetic acid bacteria. This ethanol-containing substance is preferably obtained by yeast fermentation of a plant product. The 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 cider vinegar, cherry vinegar, and millet vinegar. In a particularly preferred embodiment of the present invention, the vinegar is millet vinegar.

[0056] In a preferred embodiment of the present invention, the above-mentioned vinegar product contains at least 35% (w / w), more preferably at least 40% (w / w), and most preferably at least 50% (w / w) of acid equivalents of acetate, based on dry weight.

[0057] Neutralized vinegar can be produced by adding an alkalizing substance, preferably an alkalizing metal salt, such as a metal carbonate or metal hydroxide, to vinegar. 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. The neutralized vinegar can preferably be concentrated by removing water, for example by evaporation, and / or dried, for example by spray drying.

[0058] Preferably, the neutralized vinegar product, when diluted with distilled water at 20°C to a dry matter content of 10% (w / w), 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.

[0059] According to embodiments of the present invention, the vinegar product is supplied in the form of a fluid powder. Conventional drying techniques, such as spray drying, for producing fluid powder from liquid vinegar have been described in the art. For example, International Patent Application No. WO / 2014 / 021719 describes a method for producing fluid powder from alkalized liquid vinegar.

[0060] The lactic acid fermented product used in this method is preferably obtained by fermentation of a sugar-containing medium by microorganisms capable of converting sugars to 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 cabbage, maize, or beet is used. The above fermentation can usually be carried out with or without pH control. Without pH control, the pH will decrease as fermentation progresses to produce lactic acid. With pH control, an alkalizing agent is added to the fermentation mash to maintain the pH at a desired level, for example, neutral pH or near neutral pH. Typical alkalizing agents used are sodium hydroxide, potassium hydroxide, calcium hydroxide, etc. After fermentation, the lactic acid fermented 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.

[0061] In a preferred embodiment of the present invention, the lactic acid fermented 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) of the acid equivalent of lactate.

[0062] Preferably, the lactic acid fermented product is a neutralized lactic acid fermented product obtained by lactic acid fermentation and by the addition of an alkalizing substance. Most preferably, the lactic acid fermented product contains neutralized lactic acid selected from sodium lactate, calcium lactate, and combinations thereof.

[0063] The above neutralized lactic acid fermented product can preferably be concentrated by, for example, evaporation to remove water, and / or dried by, for example, spray drying.

[0064] When the neutralized lactic acid fermented 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.

[0065] According to embodiments of the present invention, the neutralized lactic acid fermentation product is supplied in the form of a fluid powder. The production of fluid powder from a liquid neutralized lactic acid fermentation product using conventional drying techniques, such as spray drying, has been described in the art. For example, European Patent No. EP2879524B1 describes a method for producing fluid powder from a neutralized lactic acid fermentation product containing both sodium and calcium. Furthermore, neutralized lactic acid fermentation products in the form of a fluid powder are commercially available.

[0066] In a particularly preferred embodiment, this method utilizes both a neutralized vinegar product and neutralized lactic acid fermentation.

[0067] The anthocyanidin source used in this method is preferably obtained from one or more plants selected from red radish, berries, grapes, acai, sweet purple potato, apple, pear, red cabbage, carrot, and soybean. 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.

[0068] 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) of anthocyanidins based on the dry weight.

[0069] The above anthocyanidin source preferably has a water content of 20% (w / w) or less, more preferably 15% (w / w) or less.

[0070] In a particularly preferred embodiment, at least 30 wt.%, more preferably at least 50 wt.%, and even more preferably at least 70 wt.%, of the anthocyanidin source is pelargonidin.

[0071] In a preferred embodiment, the method includes the step of mixing the above-mentioned vinegar product, the above-mentioned lactic acid fermented product, and the above-mentioned anthocyanidin source with a carotenoid source. The carotenoid source used in the method is preferably obtained from one or more plants selected from tomato, rosehip, wolfberry, buckthorn berries, annatto, carrot, pumpkin, sweet potato, winter squash, and gac fruit. It can also be derived from Arctic shrimp, microalgae, bacteria, and yeasts, in addition to plants. The above-mentioned carotenoid source can be obtained from these plants by extraction or drying of the plant material.

[0072] The above carotenoid source preferably contains at least 15 mg / kg, more preferably 20-100 mg / kg, and most preferably 25-80 mg / kg of carotenoids based on the dry weight.

[0073] In a particularly preferred embodiment, the carotenoid source is rich in lycopene. Such a lycopene-rich carotenoid source can be obtained from one or more plants selected from tomato, rosehip, goji berry, and buckthorn berry. Most preferably, the lycopene-rich carotenoid source is selected from tomato extract, tomato powder, and combinations thereof.

[0074] In a particularly preferred embodiment, the carotenoid source contains at least 15 mg / kg, more preferably 20-100 mg / kg, and most preferably 25-80 mg / kg of lycopene based on the dry weight.

[0075] The above carotenoid source preferably has a water content of 20% (w / w) or less, more preferably 15% (w / w) or less.

[0076] According to a preferred embodiment, the method comprises the step of mixing the above-mentioned vinegar product, the above-mentioned lactic acid fermented product, and the above-mentioned anthocyanidin source with a complex phenol source, wherein the complex phenol source contains at least 3% (w / w) of complex phenols selected from phenolic diterpenes, polyphenols, and combinations thereof, based on dry weight.

[0077] The complex phenol source used in this method is preferably obtained from one or more plants selected from grapes, vanilla, thyme, rosemary, cloves, cranberries, blackberries, raspberries, raisins, mint, onions, grapefruit, apples, kale, leeks, tea (black and green tea), coffee, and sage. The above complex phenol source can be obtained from these plants by extraction or drying of the plant material. Most preferably, the above complex phenol source is selected from grape extract and rosemary extract.

[0078] The above-mentioned complex phenol source preferably contains at least 1% (w / w), more preferably 3-30% (w / w), and most preferably 5-25% (w / w) of complex phenols selected from phenolic diterpenes, polyphenols, and combinations thereof, based on the dry product.

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

[0080] According to another preferred embodiment, the method comprises the steps of supplying a fruit extract containing at least 10% w / w ascorbate on a dry weight basis, and mixing the fruit extract with the acid product, the lactic acid fermented product and the anthocyanidin source. Preferably, the fruit extract is an extract of acerola, camu camu, sea buckthorn, Indian gooseberry, rosehip, kakadu plum, guava, blackcurrant, orange and / or lemon. Most preferably, the fruit extract is an acerola extract.

[0081] In preferred embodiments of the present invention, the pH of the composition is adjusted to obtain the composition described herein. If it is necessary to raise the pH, this is preferably done by adding an appropriate amount of alkali metal hydroxide. If it is desired to lower the pH of the composition, this can be suitably done using an appropriate amount of acetic acid and / or lactic acid.

[0082] A further aspect of the present invention relates to a method for preparing a meat product or meat imitation, comprising the step of adding a composition as described herein in an amount that supplies 0.5 to 15% (w / w) of dry matter, calculated by the weight of dry matter contained in the final meat product or meat imitation, more preferably in an amount that supplies 1.0 to 10% (w / w) of dry matter, calculated by the weight of dry matter contained in the final meat product or meat imitation. Here, "% (w / w) of 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%.

[0083] The above composition can be applied in liquid or dry form. When the above composition is used in dry form, it can be reconstituted with an appropriate amount of water, such as tap water, before being added to meat. For this purpose, the material is typically stirred for a period of time sufficient to form a homogeneous liquid, which may be a dispersion or a solution.

[0084] The present method for preparing meat products or meat-like products preferably includes the step of adding the above composition in an amount that supplies 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 equivalents calculated by the weight of the final meat product or final meat-like product.

[0085] In a more preferred embodiment, the method includes adding the composition in an amount that supplies 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 equivalents calculated by weight of the final meat product or final meat imitation.

[0086] The method of the present invention is suitable and beneficial for processing most conventional meat products and meat substitutes that are typically provided for human consumption, regardless of the source and / or form in which they are provided.

[0087] Preferably, this 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 sausages, hot dogs, bologna, frankfurter sausages, and mortadella.

[0088] Preferably, the meat is obtained from beef cattle, pork, lamb, poultry, and game meat, and most preferably from beef cattle, pork, chicken, and turkey.

[0089] Methods for preparing processed meat can utilize any known and / or conventionally used methods for combining fresh meat with additive compositions. For example, meat can be treated with the composition of the present invention by dispersing it throughout the fresh meat. Preferred methods include injecting, pumping, spraying, immersion, dipping, or otherwise dispersing the composition into or on the meat. Furthermore, the method may include steps of tumbling, kneading, massaging, or otherwise manipulating the meat to further disperse the composition throughout the meat. In some embodiments, the composition is injected under pressure into the meat as part of an automated commercial meat production process. A suitable injector can be installed to pump a specific volume of the composition into each piece of meat.

[0090] In a preferred embodiment of the present invention, a method for preparing processed meat includes the step of adding an aqueous liquid containing the preservative composition, wherein the composition is added by injection tumbling.

[0091] Once the aqueous liquid is dispersed throughout the meat, the meat may subsequently be cooked until it reaches a desired internal temperature, packaged, and then refrigerated or frozen. Alternatively, once the aqueous liquid is dispersed throughout the meat, the meat may subsequently be packaged, cooked, and then refrigerated or frozen.

[0092] In a preferred embodiment, the method includes the steps of supplying fresh meat products, preparing the ground meat product, and mixing an additive composition with the ground meat product.

[0093] In another preferred embodiment, the method for preparing processed meat includes an emulsification step. Examples of emulsified meat products include hot dogs, bologna, frankfurter sausages, and mortadella.

[0094] The meat products or meat-like products obtained by this method typically have advantageous properties in terms of moisture retention, color, texture, flavor, and shelf life.

[0095] The following examples are provided for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0096] [Examples] Example 1 The stability study of meat samples containing the composition of the present invention was conducted at 4°C / 39°F for 11 weeks. The color of the meat samples was observed using L * a * b * measurements. Food safety was evaluated using Listeria monocytogenes and Clostridium botulinum models.

[0097] Sausages were prepared based on the recipe shown in Table 1.

[0098]

Table 1

[0099] 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 materials and the remaining water were gradually added and mixed until the consistency of the emulsified processed meat was reached.

[0100] Next, the meat dough thus obtained was packed into 80 mm packaging material and cooked until the core temperature reached 74°C / 165°F. The sausages were cooled, sliced thinly, and packaged, and stored at 4°C / 39°F under light conditions simulating a grocery store display.

[0101] For all samples, Hunter's L * a * b * values were measured immediately after sausage preparation and after 11 weeks of storage. Furthermore, the water activity, pH, and water content of the sausages were measured. The measurement results are shown in Tables 2 and 3.

[0102]

Table 2

[0103] [Table 3]

[0104] The 'a' in Lab represents redness. * The values ​​remained stable throughout 11 weeks for the sausages of the present invention. Samples containing sodium nitrite or a natural source of nitrite showed a significant decrease in redness.

[0105] The data shown in Table 2 were used as input data for the micromodeling analysis of food safety. The models used were Meng et al. (1993) for the time to toxicity of C. botulinum (Gunvig et al., 2013) for the safe period for both the reference product and the product of the present invention, and the Corbion Listeria Control Model (CLCM, Beekmann et al., presented at the International Congress on Meat Science and Technology, Melbourne 2018) for L. monocytogenes.

[0106] To evaluate the safety offered by these products, modeling was applied based on the following meat parameters. Moisture content 60~70% pH 6.2~6.4 A w 0.97 NaCl 1.8% T 4℃ or 12℃

[0107] The test product was shown to provide safety for at least 100 days against L. monocytogenes, 90 days against C. botulinum at 4°C / 39°F, and 40 days at 12°C / 54°F. Compared to references 1 and 2, the safety against L. monocytogenes was improved by approximately 70 days with the product of the present invention. The safety against C. botulinum was found to be similar for references 1 and 2 and the product of the present invention.

[0108] The safety provided by the product of the present invention against both L. monocytogenes and C. botulinum was investigated over a wider range of lactic acid:acetic acid ratios. The results are shown in Table 4.

[0109] [Table 4]

[0110] The product was shown to be safe for more than 90 days when the ratio of lactic acid to acetic acid was within the range of 0.5:1 to 1.7:1. In other cases, the safe period was less than 90 days.

[0111] Example 2 Sausages were prepared according to the recipes shown in Table 5.

[0112] [Table 5]

[0113] Sausages were prepared by mixing the meat and ingredients until a uniform mixture was obtained. The meat mixture was then vacuum-packed into 80 mm high-barrier plastic packaging material and cooked in a water bath (set to 75°C) until an internal temperature of 72°C was reached.

[0114] After preparation, the sausages were vacuum-packed and stored at 0°C for sensory studies and at 4°C for color stability studies.

[0115] After two weeks of storage at 0°C, all four samples were evaluated by a skilled expert panel (n=13). For each sample, the panel members rated the intensity of six different sensory properties on a scale of 1 to 9 (1 = very weak, 9 = very strong). The characteristic scores for each sample were obtained by averaging the scores given by the panel members. The evaluation results (average scores) are shown in Table 6.

[0116] [Table 6]

[0117] 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)).

[0118] After storage at 0°C for two weeks, Sample A and Sample 1 were again evaluated by an unskilled panel (n=19). This panel again scored the overall appearance and color on a scale of 1 to 9 (1=very poor, 9=excellent). The results are shown in Table 7.

[0119] [Table 7]

[0120] The color of several samples was analyzed by measuring the Lab color value immediately after preparation, and after storage at 4°C for one week and four weeks. The results are shown in Tables 8a, 8b, and 8c.

[0121] [Table 8]

[0122] [Table 9]

[0123] [Table 10]

[0124] Sample 1 showed a darker pink color than the control + sample. Both samples showed sufficient pink / redness to be acceptable to the panel.

[0125] After 4 weeks of storage at 4°C under dark conditions in MAP packaging, the control-sample showed unacceptable discoloration, while the control+sample and sample 1 remained color-acceptable.

[0126] Example 3 Sausages were prepared according to the recipes shown in Table 9.

[0127] [Table 11]

[0128] Sausages were prepared by mixing ground pork (3mm size) with salt and half 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 mixture reached the consistency of emulsified processed meat.

[0129] Next, the meat mixture was placed in packaging material and cooked until it reached a core temperature of 74°C. The sausages were cooled, sliced, packaged, and stored at 4°C. All samples except the control sample and sample A were subjected to Hunter's L during storage for 5 weeks. * a * b * The values ​​were measured. The measurement results are shown in Table 10.

[0130] [Table 12]

[0131] These results indicate that the combination of (i) acetate / lactate and (ii) anthocyanidin (derived from red radish) imparted a pink / red color to sausages stored under refrigeration for 5 weeks. In contrast, both the control sample and the sample containing only acetate / lactate discolored immediately after preparation. The results further indicate that the addition of a third component, namely (iii) carotenoids (derived from tomato or carrot), further improves the color of processed meat products by thereby imparting a deep red color.

[0132] Example 4 This time, Example 2 was repeated, except that purple sweet potato extract was used instead of red radish powder. The recipe for sausage containing the latter extract is shown in Table 11.

[0133] [Table 13]

[0134] The color measurement results are shown in Table 12.

[0135] [Table 14]

[0136] These results indicate that the combination of (i) acetate / lactate and (ii) anthocyanidin (derived from purple sweet potato) imparted a pink / red color to sausages stored in the refrigerator for 5 weeks. Similarly, the addition of carotenoids further improved the color of the processed meat product.

[0137] Example 5 This time, Example 2 was repeated, except that Aronia powder was used instead of red radish powder. The sausage recipe is shown in Table 13.

[0138] [Table 15]

[0139] In this study, sausages were stored at 8°C. For all samples except the control sample and sample A, Hunter's L was used during the 4-week storage period. * a * b * The values ​​were measured. The color measurement results are shown in Table 14.

[0140] [Table 16]

[0141] These results indicate that the combination of (i) acetate / lactate and (ii) anthocyanidins (derived from the Aronia genus) imparted a pink / red color to sausages stored at 8°C for 2–4 weeks. Similarly, the addition of carotenoids was found to further improve the color of processed meat products.

Claims

1. A composition for use in meat products or meat-like products, The composition is based on the dried product. (a) Lactates and acetates in acid equivalents between 30 and 80% (w / w), (b) Contains anthocyanidins between 0.04% and 2.5% (w / w), A composition comprising lactate and acetate, wherein the molar ratio of lactic acid equivalent to acetate equivalent is 0.5:1 to 1.7:

1.

2. The composition according to claim 1, wherein the lactate and acetate are included in the composition in a molar ratio of lactic acid equivalent to acetate equivalent of 0.6:1 to 1.65:

1.

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

4. The composition according to any one of claims 1 to 3, wherein the composition contains 0.1 to 10 mg / kg of carotenoids.

5. The composition according to claim 4, wherein the composition contains anthocyanidins and carotenoids in a weight ratio of anthocyanidins to carotenoids of 300:1 to 6,000:

1.

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

7. The composition according to any one of claims 1 to 6, wherein the composition contains 200 to 10,000 mg / kg of a complex phenol selected from phenolic diterpenes, polyphenols, and combinations thereof.

8. A method for preparing the composition according to any one of claims 1 to 7, A step of supplying a vinegar product containing at least 30% (w / w) acetic acid equivalents based on dry weight, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof. A step of supplying a lactic acid fermentation product containing at least 30% (w / w) lactic acid equivalents based on dry weight, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof. A step of supplying an anthocyanidin source containing at least 0.1% (w / w) of anthocyanidins based on dry weight, and A method comprising the step of mixing the vinegar product, the lactic acid fermented product, and the anthocyanidin source.

9. The method according to claim 8, wherein the vinegar product is a neutralized vinegar product and the lactic acid fermented product is a neutralized lactic acid fermented product.

10. The method according to claim 8 or 9, wherein the anthocyanidin source is obtained from one or more plants selected from red radish, berries, grapes, acai, purple sweet potato, apple, pear, red cabbage, carrot, soybean, and combinations thereof.

11. The method according to any one of claims 8 to 10, wherein the method comprises the step of mixing the vinegar product, the lactic acid fermented product, and the anthocyanidin source with a carotenoid source, the carotenoid source containing 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 tomato, rosehip, goji berry, buckthorn berry, annatto, 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 the step of mixing the vinegar product, the lactic acid fermented product, and the anthocyanidin source with a complex phenol source, the complex phenol source containing at least 3% (w / w) of complex phenols by dry weight, selected from phenolic diterpenes, polyphenols, and combinations thereof.

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, grapefruit, apples, kale, leeks, tea, coffee, and sage.

15. A method for preparing a meat product or meat imitation, the method comprising the step of adding the composition described in any one of claims 1 to 7 to meat in a dry amount between 0.5% and 15% (w / w).

Images