Transcript Funkcionalni proizvodi od mesa

FUNCTIONAL MEAT PRODUCTS
Grujić Radoslav, Grujić Slavica, Vujadinović Dragan
Faculty of Technology, Zvornik, University of East Sarajvo, B&H
Faculty of Technology, Banja Luka, University of Banja Luka , B&H
Seminar "Food and Health", Tuzla 01.07.2011
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Seminar "Food and Health", Tuzla 01.07.2011
INTRODUCTION
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Progress in understanding the relationship between diet and
health has resulted in the development of the concept of
functional foods, which means new and practical approach to
achieving optimal health status by promoting the welfare state and
possibly reduce the risk of disease.
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Increasing demand for functional food can be explained by the
desire to influence the reduction of health care costs, extend the
life of people, older people and a desire for better lifestyle in their
later years.
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Seminar "Food and Health", Tuzla 01.07.2011
INTRODUCTION
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The concept of functional foods
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Category of functional foods
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Products, which are offered in the market as a functional food,
add the ingredients that have a specific health benefit, and who
developed the special technological procedures.
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Seminar "Food and Health", Tuzla 01.07.2011
DEFINITION
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„Foods that may provide additional health benefits, in
addition to meeting the basic functions it plays in nutrition“ ,
„Foods that are similar to conventional, which is intended to
be consumed as part of a normal meal, but has been
modified so that it can have broader physiological role than
simply meet the requirements for nutrients“.
„Food can be considered functional if it contains a component
(whether one of the nutrients or not) with selective action on
one or more functions of the organism, which is justified by
the positive effects may be considered functional
(physiological) or even healthy.“ (European EU, EC
1924/2006)
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Seminar "Food and Health", Tuzla 01.07.2011
FUNCTIONAL FOOD MARKET
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The value of functional foods in the world market is estimated to be at
least 33 billion dollars.
The largest market of functional foods is in the U.S., then in Europe and
Japan.
Multinationals Companies
Pharmaceutical Industry
Companies involved in food retailing
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Seminar "Food and Health", Tuzla 01.07.2011
THE DIVISION OF FUNCTIONAL FOODS
Functional products can be classified into the following categories:
 dairy products,
 confectionery,
 bakery products,
 baby food,
 Functional drinks,
 functional cereals,
 Fats,
 functional meat products,
 functional eggs,
 probiotics, prebiotics.
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Seminar "Food and Health", Tuzla 01.07.2011
EXAMPLES OF FUNCTIONAL FOOD PRODUCTS
The largest number of developed functional products is enriched with
vitaminima (vitamin C, vitamin E, folna kiselina) i/ili
 vitamins (vitamin C, vitamin E, folic acid) and / or
 minerals (zinc, iron and calcium)
 Nutrition (omega-3 fatty acids, phytosterols and soluble fiber)
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Seminar "Food and Health", Tuzla 01.07.2011
FUNCTIONAL MEAT AND MEAT PRODUCTS
 Meat
and meat products can be considered a functional food to
the extent that they contain compounds that are believed to be
functional.
 The idea that the meat products consumed for health reasons, not
just the food, opens up a whole new field for the development of
meat processing industry.
 In addition to traditional products, meat processing industry can
explore new possibilities of using meat, including
 control the composition of pig meat and products
 change the profile of fatty acids or
 addition of antioxidants, dietary fiber and probiotics in
products and so on.
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Seminar "Food and Health", Tuzla 01.07.2011
FUNCTIONAL MEAT AND MEAT PRODUCTS
research and new product launches of meat should be
focused on providing healthy alternatives to what has often
been accused as the cause of various illnesses.
Poor image that exists on the meat (fat, saturated fat,
cholesterol, high salt content and their association with
cardiovascular disease, some cancers, obesity and so on)
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Seminar "Food and Health", Tuzla 01.07.2011
FUNCTIONAL MEAT AND MEAT PRODUCTS
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Meat and meat products can be modified:
 adding ingredients that are considered beneficial for
health or
 eliminating or reducing the amount of components that
are considered harmful to the health of consumers.
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Seminar "Food and Health", Tuzla 01.07.2011
FUNCTIONAL MEAT AND MEAT PRODUCTS
Modifications to be applied during the development of functional meat
products include the following actions:
add vegetable oil,
add soy
addition of natural extracts with antioxidant activity,
controlling the content of sodium chloride
add fish oil,
adding dietary fiber, etc.
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Seminar "Food and Health", Tuzla 01.07.2011
MODIFICATION OF FATTY ACID AND
CHOLESTEROL CONTENT IN MEAT
Problems:
Meat in human nutrition is a major source of saturated fatty acids (SFA)
 The ratio of n-6: n-3 polyunsaturated fatty acids (PUFA) in meat has adverse
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Changes:
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selection of breeds and genetic lines within breeds,
Changes in eating habits of animals, including the use of some
additives (eg, probiotics) and
intervention in the metabolism of animals (eg, an anabolic implants)
New technological problems:
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changes in sensory characteristics (juiciness, flavor, firmness and softness of fat
in meat)
increase of fat oxidation and
discoloration of meat
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Seminar "Food and Health", Tuzla 01.07.2011
REDUCTION OF ENERGY - ADDING DIETARY
FIBER IN MEAT PRODUCTS
Problems:
There is a link between diet containing excess energy and the
emergence of a number of chronic diseases (colon cancer,
obesity, cardiovascular disease and other disorders)
There is a positive correlation between meat consumption and
colon cancer.
Opportunities:
 dietary fiber have the ability to influence the content of reducing LDL
cholesterol, the risk of diabetes mellitus type 2, the risk of coronary
heart disease, the risk of blood pressure, risk of obesity and risk of
colon cancer.
 Eating fruits and vegetables entered the dietary fiber and increases
the health benefits, mainly attributed to organic micro-nutrients such
as carotenoids, polyphenols, tocopherols, vitamin C and others.
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Seminar "Food and Health", Tuzla 01.07.2011
REDUCTION OF ENERGY - ADDING DIETARY
FIBER IN MEAT PRODUCTS
Changes:
Proteins from different plant sources may be used in the production
of meat products.
Legumes
rye
Oats
Byproducts of citrus fruit processing
Fructo-oligosaccharides short chain, non-digestible oligosaccharides
Consequences:
higher amounts of fiber (3%) the effect of increasing hardness
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ADDING PLANT PROTEINS
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Protein preparations of plant origin
Proteins from wheat
Kernel fruits
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Seminar "Food and Health", Tuzla 01.07.2011
ADD SOY
 Proteins
of plant origin from soybeans are used in traditional
production of meat products (30% fat), as a substitute for meat.
 Soy protein (flour, concentrate and isolate) are frequently used in
the preparation of meat products for functional properties and a
relatively low cost compared to fasting flesh.
 Soy proteins are involved in meat products because of excellent
ability to trap water and fat emulsions to improve stability and
increase yield
 Soybean oil contains approximately 0.2 g plant sterols per 100 g,
which is associated with a decrease in plasma LDL cholesterol
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ADD SOY
 The
benefits of using soy proteins
 The influence of soy to lower cholesterol content is attributed
to isoflavones (genistein and daidzein)
 Nutritional properties of soy protein products.
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ADDITION OF NATURAL EXTRACTS WITH
ANTIOXIDANT PROPERTIES
 Problem:
Oxidation of lipids is one of the causes of deterioration of meat and
meat products, because it affects the development of undesirable
changes in taste, texture and nutritional value
 Possibility:
Oxidation of lipids can be effectively prevented by use of synthetic
antioxidants
 Natural antioxidants, obtained from a plant (rosemary, sage, tea,
soy, citrus peel, sesame seeds, etc.)
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Seminar "Food and Health", Tuzla 01.07.2011
REDUCE INTAKE OF SODIUM CHLORIDE
Problem:
Sodium chloride is the ingredient in the production of meat
products, which affect the taste, product sustainability and stability
properties of proteins.
Sodium is present in food increases blood pressure
A significant number of the population in Western countries suffer
from cardiovascular disease followed by long-term hypertension.
Possibility:
 Reducing the amount of sodium chloride in the mixture, which
affects the ability to retain water and meat protein emulgujuća
properties and the stability of emulsions.
Solution:
as a partial substitute for NaCl in the production of sausages can
be used sodium citrate, carboxymethyl cellulose, calcium ascorbate,
other salts, algae
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Seminar "Food and Health", Tuzla 01.07.2011
ADD OIL IN MEAT PRODUCTS
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Consumption of vegetable oils (olive oil) is associated with
reduced risk of heart disease and breast cancer.
Replacing the lard in sausages with olive oil
Addition of sunflower oil in a hot dog
The protective effect of n-3 polyunsaturated fatty acids
against some common cancers such as breast and colon
cancer, rheumatoid arthritis, inflammatory bowel disease and
cardiovascular disease.
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Seminar "Food and Health", Tuzla 01.07.2011
ADDITION OF FISH OIL
 Oil
in the form of n-3 polyunsaturated fatty acids are found mainly
in meat of fish from cold waters.
 It can significantly affect the content of n-3 fatty acids and
cholesterol in relation to their content in fats from meat
 Adding
oil (2 to 4%) during the feeding of chickens, no significant
effect on the Physicochemical and sensory quality parameters of
meat products, except that the content increases
eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) and
the reduction of n-6 fatty acids.
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Seminar "Food and Health", Tuzla 01.07.2011
ZAKLJUČAK
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Consumers are well informed about nutrition and want to
expand knowledge and gain information on the impact of food
on their health.
Food manufacturers need to produce products with a sufficient
nutritional value, which at the same time, should have
appealing taste, texture, appearance and other technological
features.
Manufacturers of meat products have modified their recipes to
meet new market demands, such as certain ingredients added
to meat products that will enhance the functional properties or
reduce the content of certain ingredients that are not
considered beneficial to health.
Research in future should be given towards understanding the
interactions of supplements with ingredients of meat, meat
producers, which will improve its position in the changed
business conditions in meat processing industry
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Seminar "Food and Health", Tuzla 01.07.2011
THANK YOU!
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