Meat Product Oil Stability via Segmented Addition
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Solution Overview
Problem
Existing methods for preparing oil-containing meat-based products often result in stability issues and undesirable quality characteristics due to the incorporation of high-unsaturated fatty acid content oils, requiring multiple additives to prevent oil exudation and ensure stability, which complicates the production process and may not meet consumer demands for low-saturated fat and reduced additives.
Innovation Solution
A multi-step oil addition protocol is employed during the preparation of meat-based products, allowing for stable incorporation of edible oils with a maximum of one additive from emulsifying, stabilizing, or thickening agents, thereby maintaining the nutritional and organoleptic properties of the oil, such as olive oil phenolic compounds, without the need for additional processing aids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If multiple additives (emulsifying agents, stabilizing agents, thickening agents) are used to ensure oil stability and prevent exudation, then the stability and texture of the meat-based product is improved, but the complexity of the formulation and the amount of additives increases
Solution Approach 1:
The oil addition process is divided into multiple sequential steps where oil is added in small portions rather than all at once. This segmentation allows the meat system to progressively incorporate and stabilize the oil, reducing the need for multiple additives while maintaining product stability and preventing oil exudation.
2Stability of the object's composition
If multiple additives are used to prevent oil exudation, then the stability of the product is improved, but the nutritional quality and organoleptic properties of the final product deteriorate
Solution Approach 1:
The invention extracts and eliminates unnecessary additives from the formulation process. By using a multi-step oil addition methodology, the patent achieves oil stability and prevents exudation without requiring multiple additives, thereby preserving the nutritional quality and organoleptic properties of the final meat-based product.
3Stability of the object's composition
If a multi-step oil addition protocol is used, then the stability of oil incorporation is improved with fewer additives, but the preparation time and process complexity increases
Solution Approach 1:
The oil addition process is segmented into multiple steps with specific timing and mixing parameters. Each step involves adding a portion of oil and allowing proper incorporation before adding the next portion. This segmentation achieves stable oil incorporation with minimal additives while the process time is managed through efficient step sequencing.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach enables the stable incorporation of edible oils in meat-based products, meeting consumer demands for healthier options and 'cleaner' food labels by maintaining high levels of specific olive oil phenolic compounds, while reducing the reliance on additives, thus enhancing the nutritional and organoleptic properties of the final products.
Implementation Method 1
the properties of the meat system are dependent on the interactions between the protein fraction and other components of the meat system, namely the water and the lipid fraction
Data Source
Figure 1
AI summary
The present invention relates to oil-containing meat-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meat-based products, pâté and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.