功能性肉制品研发策略与挑战

刘学铭（XuemingLiu）功能性肉制品研发策略与挑战Strategy&ChallengeforDevelopmentofFunctionalMeatProducts广东省农业科学院蚕业与农产品加工研究所Sericultural&Agri-FoodResearchInstitute,GuangdongAcademyofAgriculturalSciences(GAAS)目录Contents肉类食品的营养与危害NutritionandHazardsofMeatProducts功能性肉制品研发挑战ChallengeforDevelopmentofFunctionalMeatProducts1功能性肉制品开发策略DevelopmentStrategyforFunctionalMeatProducts3功能性肉制品概述IntroductionofFunctionalMeatProducts241.肉类食品的营养与危害NutritionandHazardsofMeatProducts营养(Nutrition)危害(Hazards)1.1肉类食品的营养NutritionofMeat&MeatProducts“Complete”proteinFattyacidsVitamin(Bcomplex)MineralsOtherbioactivecompoundsConjugatedlinoleicacid(CLA):•Cholesterol-lowering;•Associatedwithanticancinogenic,antidiabetic,andantiatherogeniceffects;•Strengtheningimmunesystem,bonemetabolism;•Improvementsinbodycomposition.L-carnitine•Inbeef332–1870mg/kgdrymatterandinpork(135–830mg/kgdrymatter;•Regulationoffatandcarbohydratemetabolism;•Essentialforabsorbingcalciumtoimproveskeletalstrengthandtoformleanmusclemass;•Antioxidant.Novelaspectsofhealthpromotingcompoundsinmeat:•Preventingmusclewastingdiseases,suchasinsarcopenia;•Reducingfoodandcalorieintaketopreventmetabolicsyndrome;•BloodpressurehomeostasisviaACE-inhibitorycomponentsfromconnectivetissue,and•Maintainingfunctionalgutenvironmentthroughmeat-derivednucleotidesandnucleosides.•Inaddition,meatcouldbeanimportantsourceofphytanicacid,conjugatedlinoleicacidsandantioxidants.1.2肉类食品的危害HazardsofMeat&MeatProductsObesityType2diabetesCancerCardiovasculardisease,hypertension,stroke“Carcinogenicityofconsumptionofredandprocessedmeat”InternationalAgencyforResearchonCancer(IARC),WHO(Lancet,2015-10-26):•800caseswerestudied;•Eatingprocessedmeatcancausecancer,includingbowelcancer,pancreaticcancerandprostatecancer;•Redmeat,includingbeef,lambandpork,probablycarcinogenictohumans.•Processedmeat:preservedbycuring,salting,smoking,dryingorcanning;•50g/d/personofprocessedmeatincreasesriskofbowelcancerby18%.2.功能性肉制品概述IntroductionofFunctionalMeatProducts2.1功能性肉制品的定义DefinitionofFunctionalMeatProductsBioactivesandFunctionalFoods•Bioactives:“…anysubstancethatmaybeconsideredafoodorpartofafoodandprovidesmedicalorhealthbenefits,includingthepreventionandtreatmentofdisease”.(TheFoundationforInnovationinMedicine,1991)•FunctionalFoods/MeatProducts:Afood/meatproductisfunctionalwhenitbeneficiallyaffectsoneormoretargetfunctionsinthebodybeyondadequatenutritioninawaythatisrelevanttoanimprovedstateofhealthandwell-beingand/orreductionofriskofdisease.(Diplocketal.,1999)FunctionalMeatProducts•Unhealthyingredientsreduced•Healthynutrientsincreased•NaturalbioactivecompoundsusedSodiumFatNitriteBioactivepeptidesPUFACLAL-carnitinePUFAAntioxidants,PrebioticsDietaryfibreMineralsHealthMeatProducts2.2功能性肉制品的分类ClassificationofFunctionalMeatProductsRawFunctionalMeat:MeatproducedbyfeedinglivestockandpoultrywithfunctionalcomponentsProcessedFunctionalMeatProducts:Producedbyprocessingmethods,forexample,additionofantioxidants,dietaryfibre,prebiotics,etc.2.3消费者对功能性肉制品的态度和购买意愿ConsumerAttitude&PurchaseIntentiontowardsFunctionalMeatProductsEnthusiasts:39.3%Accepters:11.9%Half-hearted:42.3%Uninterested:6.6%HungY,etal.MeatScience,2016,121:119-126.B.D.Tobinetal./MeatScience97(2014)207–213Mostbelievethat：•Processedmeatscontainlargequantitiesofharmfulchemicals,fatandsalt.•Therearemanybioactivecompoundsinyogurtstyleproductsbutunsureofmeatbasedproducts.Manyoftherespondentswere:•Willingtoconsumemeatbasedfunctionalfoods.•Notwillingtopaymoreforthem.3.功能性肉制品研发策略DevelopmentStrategyofFunctionalMeatProductsPrinciple•Reducingcompoundswithnegativehealthimplications;(Healthmeatproducts)•Enhancingthepresenceofbeneficialcompounds.(Functionalmeatproducts)•Limitingenergyintakefromtotalfats;•Shiftingfatconsumptionawayfromsaturatedfatstounsaturatedfatsandtowardstheeliminationoftrans-fattyacids;•Increasingconsumptionofn-3PUFAsfromfishoilorplantsources;•Consumingadietrichinfruits,vegetables,nutsandwholegrainsandlowinrefinedgrains;•Avoidingexcessconsumptionoffoodwithhighsaltandrefinedcarbohydratecontents.3.1健康食谱原则PrincipleforHealthDietDesign,developmentandassessmentofmeat-basedfunctionalproducts(Olmedilla-Alonso,etal.2013)3.2富含功能性成分生肉开发DevelopmentofRawFunctionalMeatProducts•Approachesbasedonanimalproductionpractices(geneticandnutritional).•Mostlyfunctionalcomponentsareaddedtodietsandtofeedanimals.•Functionalcomponentsaccumulateinmeat.EPADHAEPADHAFunctionalcomponentsFeedMeatAnimalProductionofFunctionalMeatbyDietaryManipulationExamplesSeaweedextractsGalactooligosaccharideVitaminEImprovedTAC,reducedLPOlevelofLDsteaksSWEandGOSexhibitedlowerbacterialcountGanodermalucidumOliveleavesNoteffectivelypreventoxidationofrabbitmeatSeleniumenrichedyeastSodiumseleniteSYincreasedwholebloodtotalSeandtheproportionoftotalSecomprisedasSeMet,anderythrocyteGSH-PxactivitySSdidnotresultinsignificantdifferencesModifiedfattyacidcompositioninallanatomicallocationsstudied(intramuscular,subcutaneousandkidneyknobandchannelfat);ProducedagreaterproportionofDHAandtotaln3inmeat;Enhancedthenutritionalqualityoflambmusclewithmorefavour