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CN-122004406-A - Composition for maintaining and/or improving the quality of meat products

CN122004406ACN 122004406 ACN122004406 ACN 122004406ACN-122004406-A

Abstract

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

Inventors

  • S. Carlyn
  • J.G.E. Weisman
  • S. KUMAR
  • G. A.R. hilholst
  • G.D. McCoy

Assignees

  • 普拉克生化公司

Dates

Publication Date
20260512
Application Date
20210623
Priority Date
20200623

Claims (15)

  1. 1. A composition for meat products or meat analogues, said composition comprising, on a dry matter basis: (a) 30 to 80% (w/w) acid equivalents of lactic acid/salt and acetic acid/salt; (b) 0.04 to 2.5% (w/w) anthocyanin; Wherein the lactic acid/salt and acetic acid/salt are included in the composition in a molar ratio of lactic acid equivalent to acetic acid equivalent of 0.5:1 to 1.7:1.
  2. 2. The composition according to claim 1, wherein the lactate and acetate are comprised in the composition in a ratio of lactate equivalents to acetate equivalents of 0.6:1 to 1.65:1, preferably 0.7:1 to 1.6:1.
  3. 3. The composition of claim 1 or 2, wherein the composition comprises 0.08 to 1.2% (w/w) anthocyanin.
  4. 4. The composition of any one of the preceding claims, wherein the composition comprises 0.1 to 10 mg/kg of carotenoid.
  5. 5. The composition of claim 4, wherein the composition comprises anthocyanin and carotenoid in a weight ratio of 300:1 to 6000:1.
  6. 6. The composition of claim 4 or 5 wherein the carotenoid is lycopene.
  7. 7. The composition of any of the preceding claims, wherein the composition comprises 200 to 10000 mg/kg of a complex phenol selected from the group consisting of phenolic diterpenes, polyphenols, and combinations thereof.
  8. 8. A process for preparing the composition of any one of the preceding claims, the process comprising: Providing a vinegar product comprising at least 30% (w/w) acetic acid equivalent on a dry weight basis, wherein the acetic acid/salt is selected from the group consisting of sodium acetate, potassium acetate, calcium acetate, acetic acid, and combinations thereof; Providing a lactic acid fermentation product comprising at least 30% (w/w) lactic acid equivalent on a dry weight basis, wherein the lactic acid/salt is selected from the group consisting of sodium lactate, potassium lactate, calcium lactate, lactic acid, and combinations thereof; providing an anthocyanin source comprising at least 0.1% (w/w) anthocyanin on a dry weight basis; Mixing the vinegar product, the lactic acid fermentation product, and the anthocyanin source.
  9. 9. The method of claim 8, wherein the vinegar product is a neutralized vinegar product, and wherein the lactic acid fermentation product is a neutralized lactic acid fermentation product.
  10. 10. The method of claim 8 or 9, wherein the anthocyanin source is obtained from one or more plants selected from the group consisting of carrots, berries, grapes, brazil berries, sweet potatoes, apples, pears, purple cabbage, carrots, soybeans, and combinations thereof.
  11. 11. The method according to any one of claims 8 to 10, wherein the method comprises mixing the vinegar product, the lactic acid fermentation product and the anthocyanin source with a carotenoid source comprising at least 10 mg/kg of carotenoids on a dry weight basis.
  12. 12. The method of claim 11, wherein the carotenoid source is obtained from one or more plants selected from the group consisting of tomato, rose hip, wolfberry, seabuckthorn berry, rosewood, carrot, pumpkin, sweet potato, winter pumpkin and cochinchina momordica fruit.
  13. 13. The method of any one of claims 8 to 12, wherein the method comprises mixing the vinegar product, the lactic acid fermentation product, and the anthocyanin source with a complex phenol source comprising at least 3% (w/w) of a complex phenol selected from phenolic diterpenes, polyphenols, and combinations thereof on a dry weight basis.
  14. 14. The method of claim 13, wherein the source of complex phenols is obtained from one or more plants selected from the group consisting of grape, vanilla, thyme, rosemary, clove, cranberry, blackberry, raspberry, raisin, peppermint, onion, grapefruit, apple, kale, leek, tea, coffee, and sage.
  15. 15. A method of preparing a meat product or meat analogue comprising adding the composition according to any one of claims 1 to 8 to meat in an amount of 0.5 to 15% (w/w) dry matter.

Description

Composition for maintaining and/or improving the quality of meat products The application is a divisional application of application No. 2021, no. 06/23, international application No. PCT/EP2021/067192, national application No. 202180051430.4, entitled "composition for preserving and/or improving meat product quality". Technical Field The present invention relates to a composition for maintaining and/or improving the quality of meat products or meat analogues comprising (i) lactic acid/salt and acetic acid/salt in a molar ratio of lactic acid equivalent to acetic acid equivalent of 0.5:1 to 1.7:1, and (ii) anthocyanin. The invention also relates to methods of making these compositions and methods of making meat products. Background It is known to treat meat products such as fresh meat and processed meat to improve their taste and/or to extend their shelf life. Examples of such treatments include, for example, salting, curing, fermentation, and smoking. Examples of processed meat products are bacon, ham, sausage, salami, salty beef, jerky, meat cans and meat pastes. In order to obtain meat products or meat analogues having the desired properties, various additional ingredients are generally used. These additives may contribute to the microbiological and chemical shelf life, texture, flavour and colour of the product and to the yield of the preparation process. Conventional additives are, for example, salts, phosphates, benzoates, acids, nitrates or nitrites (from chemical sources), caseinates. Such additives may not be appreciated by consumers because they are considered "chemical" or "artificial" and the like. Additives that are considered more "natural" or "responsible" or "identifiable" are needed. As an alternative to the use of these "chemical" additives, the use of more attractive "label friendly" additives is often hampered by the complex versatility of the former additives. For example, phosphates are known to affect not only pH stability but also protein extracted from meat, water retention capacity and hydration of meat. Nitrate and nitrite are known to not only affect the color and flavor of meat but also to have an antibacterial effect. Since there is often also a complex interaction between different additives in terms of their effect, it is difficult to find alternatives to traditional "chemical" additives. US 2005/0287841 describes processed meat comprising a dietary fiber gel and at least one functional food selected from the group consisting of high omega tri-oils, medium chain triglycerides, buckwheat glycosides (fagopyritrol), lycopene, plant derived polyphenol antioxidants, lutein, beta-carotene, calcium stearate, vitamin E, bioflavonoids. WO 2012/028928 describes a method of preserving the color of meat and meat products comprising the step of contacting the meat or meat product with a composition comprising acerola (acerola) extract. EP-A3 106 041 describes meat treatment compositions comprising one or more acetates and one or more polysaccharide materials, which are particularly effective in reducing moisture loss during meat cooking. Since in some embodiments of these compositions the ingredients may be based on natural vinegar and plant-derived fibrous materials, these compositions may also be attractive from the point of view of "label friendly" additives. EP-A3 170 403 describes a preservative system comprising: A cinnamic acid/salt component selected from cinnamic acid, salts of cinnamic acid, and combinations thereof; an alkanoic acid/salt component selected from acetic acid, propionic acid, salts of acetic acid, salts of propionic acid, and combinations thereof. WO 2018/106109 describes a meat treatment composition comprising a combination of a partially or fully neutralized buffered food acid component in the form of acetic acid and a nitrite source in the form of a cultured plant extract. It is an object of the present invention to provide an additive composition for meat products and meat analogues which has a variety of functions and which is considered more attractive to the consumer than conventional additives. Disclosure of Invention The inventors have developed a composition for maintaining and/or improving the quality of meat products and meat analogs. The composition provides multiple functions and can be prepared from "label friendly" ingredients. The composition of the present invention for maintaining and/or improving the quality of meat products and meat analogues on a dry matter basis comprises: (a) 30 to 80% (w/w) acid equivalents of lactic acid/salt and acetic acid/salt; (b) 0.04 to 2.5% (w/w) anthocyanin; Wherein lactic acid/salt and acetic acid/salt are included in the composition in a molar ratio of lactic acid equivalent to acetic acid equivalent of 0.5:1 to 1.7:1. It has been found that such combinations of ingredients can be suitable substitutes for conventional preservatives, stabilizers, acid modifiers and antioxidants. When applied to meat products or m