BE1020516A3 - COMBINATION OF ANTIBACTERIAL ACTIVITY AND ANTIOXIDANT PROPERTY FOR INCREASING THE LIFETIME OF FOODSTUFFS. - Google Patents

Description

Combination of antibacterial activity and antioxidant property to increase the shelf life of food products

Field of the invention

The present invention relates to the development of a water-soluble combination, in liquid form, of lactates / acetates and plant extracts, having an antibacterial activity and antioxidant properties, allowing the increase of the shelf life of the products. meat or raw fish and having a positive impact on their organoleptic properties.

State of the art

Manufacturers in each food sector are constantly looking for new economic solutions to increase the life of their products, without increasing the additive load. The deadline for the consumption of fresh meat is defined by its microbiological and organoleptic qualities.

Lactate / acetate compositions may be marketed in powder form, however this form has several disadvantages: Economical: the cost for the end user of the solid form is higher than that of the liquid form - Microbiological: Via their support, the powders are more microbiologically loaded than liquid forms. Contamination of the finished product is possible, reducing its life.

These disadvantages justify the preference of users for use of the. liquid form.

It is well known to those skilled in the art that the lactic acid and acetic acid salts are preservatives which make it possible at the same time to increase the lifetime of a product by controlling the development of its total flora. and to guarantee the safety of the product by preventing the growth of pathogenic bacteria such as Listeria monocytogenes or enterobacteria (Escherichia coli, Salmonella, etc.). These preservatives, usually used in cooked meat or fish preparations, are now allowed in Europe as additives in prepackaged fresh ground meat preparations (Directive 95/2 / EC of the European Parliament and Council of 20 February 1995).

While these salts guarantee the microbiological quality of fresh meat, they do not allow them to retain their organoleptic qualities as they were the first day. Indeed, the oxidation of proteins and lipids from fresh meat is the main cause of taste, smell and color alteration.

Incorporation of lactates into beef, particularly sodium lactate, accelerates the reduction of brown (metmyoglobin) to reduced (violet) myoglobin. However, the stabilization of meat color by oxidation of myoglobin reduced to oxymyoglobin (red) is not demonstrated. Indeed, despite the increase in the activity of reducing metmyoglobin, none of these salts improve the stability of the color of the meat compared to control without additives. The same conclusion emerges from this study for lactate / acetate mixtures. (Efßcacy de lactic acid salis and sodium acetate on ground beef color stability and metmyoglobin-reducing activity - M. Seyfert, M.C. Hunt, M. Lundesjö Ahnström D.E. Johnson - February 17, 2006.)

Hydrogen peroxide, formed either by lactic acid bacteria or by reactions between oxymyoglobin and myoglobin or by oxidation of NADH, is one of the important factors in the instability of meat taste and color. D can react on metmyoglobin and oxidize iron to IV or V valencies. This latter compound is a powerful oxidant capable of peroxidizing lipids and leading to rancid tastes. The peroxides formed can catalyze the oxidation of myoglobin, affecting the browning of the product. {Delicatessen and salted products technology (STAA Collection). Author (s): DURAND Paule Release date: 11-1999 ·).

If the solutions of lactates and acetates marketed (such as Galimax Diace-N-4 and Galimax Diace-N-10 from Galactic) can reduce the proliferation of bacteria, they do not eradicate the mechanism described below. above. These oxidation phenomena, which lead to the deterioration of the sensory qualities of the meat, can be limited by protecting the products of air and light by a suitable packaging, or by adding reducing agents, for example ascorbic acid and its salts.

The addition of such a reducer, avoids oxidation phenomena of lipids and meat proteins. However, aqueous solutions of ascorbic acid and its salts are rapidly oxidized on contact with air. These degradation reactions, particularly fast at pH> 6, eliminate any possibility of developing a lactate / acetate and reducing liquid combination. It should also be noted that gearboxes being considered as additives, they must be declared on the packaging of the finished products. Manufacturers wishing to avoid the addition of additional additives in food, it would be better not to use these substances.

Patents EP482322, EPI300085, US5192565 deal with the preservation of food nevertheless, the addition of an additive or ingredient having a pH <6, as described in these patents, is generally disadvantageous in fresh meat preparations. Indeed, the decrease in pH contributes to the degradation of the product and the alteration of its appearance, making it unacceptable to the consumer. The use of organic acids, which would stabilize the reductant in solution, is therefore not feasible in meat preparations.

Patent US4975290 describes the use of an antioxidant containing organic iron salts, intended to protect the precooked products, cooked or extruded from lipid oxidation. However, the antibacterial effect is absolutely not demonstrated for such an antioxidant.

There is therefore a need for the manufacture of raw meat products, a liquid antimicrobial composition, pH> 6, having in solution stable antibacterial and antioxidant properties, extending the life of the product beyond 5 days any preserving its organoleptic qualities.

BRIEF DESCRIPTION OF THE INVENTION The invention relates to the development of a water-soluble combination, in liquid form, of lactates, acetates and plant extracts, having an antibacterial activity and antioxidant properties, allowing increasing the shelf life of meat products or raw fish and having a positive impact on their organoleptic properties.

DETAILED DESCRIPTION OF THE INVENTION The invention consists in the use of a water-soluble mixture, in liquid form, of lactates, acetates and extracts of plants, having an antibacterial activity and having antioxidant properties, allowing increase the shelf life of the product by preserving its organoleptic qualities (taste, smell, color). Plant extracts are commonly used as a flavor enhancer in culinary preparations.

Applicants have surprisingly discovered that, unlike ascorbic acid and its salts (conventional antioxidants), plant extracts remain stable in solution and in contact with the air. This stability thus confers on the blend beneficial antioxidant properties to the finished product that a mixture of conventional lactates, acetates and antioxidants does not possess.

In the context of the invention, it is also interesting to note that the plant extracts are microbiologically stabilized in the aqueous medium thanks to the bacteriostatic properties of the lactate / acetate combination.

The mixture of the invention will contain at least one lactate, preferably sodium or potassium lactate, at least one acetate (or diacetate), preferably sodium acetate, potassium acetate, sodium diacetate or diacetate. of potassium and at least one plant extract. All are allowed in food as preservatives or natural extracts in prepackaged fresh meat preparations and are to be declared in the list of additives.

Non-exhaustively, mention may be made of the following plant extracts: Rooibos extract, Melissa extract, Basil extract or oleoresin Thyme. These natural extracts are part of the list of ingredients of the finished product.

The mixture of the invention contains between 20 and 70% by weight of lactates, between 1 and 20% by weight of acetates and between 0.05 and 5% by weight of plant extracts, the remaining percentage being from water. Preferably, the mixture contains between 30 and 60% by weight of lactates, between 2 and 10% by weight of acetates and between 0.1 and 3% by weight of plant extracts. More preferably, the mixture contains between 50 and 60% by weight of lactates, between 3 and 5% by weight of acetates and between 0.2 and 2.5% by weight of plant extracts.

The mixture is obtained as follows:

The lactates are stirred and heated to 35 ° C, once this temperature reached the acetates are added. After complete dissolution of the acetates and still at 35 ° C, the plant extracts are added to the mixture, stirring for several hours at the same temperature is necessary to obtain a perfectly homogeneous mixture.

This mixture may be slightly yellowish or brown depending on the plant extract chosen, its color and homogeneity are stable over time.

The mixture is incorporated into the fresh meat at the usual step of adding preservatives or antioxidants of the process, by any techniques known to those skilled in the art, such as by spraying or dipping. The amount added is between 2 and 4% by weight, preferably between 2 and 2.5% by weight.

The mixture of the invention makes it possible to extend the shelf life of prepackaged fresh meat preparations from 5 days to 8 days of preservation, while guaranteeing the organoleptic qualities of the product (color, taste and smell). This quality is maintained thanks to the antibacterial and antioxidant properties of the mixture.

Its liquid form, more economical and with less risk of contamination of the finished product, meets the needs of industrialists.

On the other hand, while the professionals of the art commonly used 3 additives to preserve the quality of fresh meat, the mixture of the invention contains only 2 additives (families of lactates and acetates), reducing the impact of their declaration on labeling in the eyes of the consumer.

The product of the invention remains stable during cooking, so it can quite well be incorporated in cooked products, prepared with meat or fish. For its use in preserving fresh fish, it is best to proceed by injection and not by spraying or soaking. Indeed, the latter techniques do not quantify the amount of each of the constituents of the mixture actually applied to the finished product.

Other details and particularities of the invention, given hereinafter by way of non-limiting examples, emerge from the description as some possible forms of its implementation.

Examples

For the examples below, the lactate / acetate mixtures used come from GALACTIC (product GALIMAX DN4). The plant extracts used are marketed by Stiemon (Basil), Plantextrakt (Rooibos) and Naturex (Thyme, Melissa). All percentages are by weight.

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Example 1

The current formulation of minced meat has been prepared with the following ingredients:

The spice mix contains the following ingredients: salt, pepper, paprika, nutmeg, mace. The minced meat is prepared as follows: a) Meat preparation: Meat and fat are weighed and chopped using a chopper with a 3.5 mm chopping grid. The meat, fat and other ingredients are then placed using a Fuerpla type mixer (150 kg) for 90s.

h) Sampling: the product thus obtained is proportioned in samples via a Handtmann tamping machine and placed in polystyrene trays under gas injection (70% O2 / 30% CO2).

c) Storage: the products obtained are packaged in PE / EVOH / PA film and stored at a temperature of 4 ° C. ± 1 ° C. for 1/3 of the storage time (10 to 12 days) and then at 8 ° C. ± 1 ° C. C for 2/3 of the time (D3 to D8). For some analyzes extended to day 9 storage took place as follows: 4 ° C ± 1 ° C for 1/3 of the storage time (d0 to d3) then at 8 ° C ± 1 ° C for 2/3 time (d4 to d9).

Commercial preservatives alone have been added to this basic formulation, up to 2% of the total meat food product.

The control contains no preservatives or antioxidants.

The oxidation state of the products is evaluated by the determination of the secondary products of the oxidation of lipids by the TB A method (Thiobarbituric acid). The TBA method determines the concentration of malondialdehyde as a reference for determining oxidation.

Graph 1 shows that compared to a fresh minced meat control without preservatives or antioxidants, 2% of commercial preservatives accelerate the oxidation of lipids.

Graph 1: Oxidation of Lipids in Ground Meat under MAP (Modified Atmosphere Packaging)

Example 2

The formulation of the meat and its preparation are identical to Example 1.

Commercial preservatives alone or mixtures of the invention (lactate / diacetate / plant extracts) have been added to this basic formulation, up to 2 or 2.5% of the total of the meat food product. . The control contains no preservatives or antioxidants.

The oxidation state of the products is evaluated by the assay of the secondary products of the oxidation of lipids by the TBA (Thiobarbituric acid) method. The TBA method determines the concentration of malondialdehyde as a reference for determining oxidation.

Graph 2 shows that the addition of certain plant extracts considerably limits the oxidation of lipids due to commercial preservatives (the mixture is used at 2%), since the tests containing the mixtures of the invention (with certain plant extracts) have lipid oxidation at up to 5 times less than the control and 10 times less than the 2% commercial preservative tests.

Graph 3 shows that by slowing the process of oxidation of myoglobin to metmyoglobin, the mixture containing plant extracts makes it possible to keep a meat color redder than the control.

The difference in the evolution of products containing or not containing plant extracts is mainly from j6. Wishing to extend the life of fresh meat on d8 or d9, the improvement provided by plant extracts is important (about 15% less metmyoglobin).

Graph 2: Oxidation of lipids in minced meat

Graph 3: Proportion of oxidized myoglobin in minced meat

Example 3

The formulation of the meat and its preparation are identical to Example 1.

Commercial preservatives alone, mixtures of the invention, powdered antioxidant or preservative / antioxidant mixtures were added to this basic formulation, up to 2% of the total of the meat food product for preservatives or preservatives. mixtures of the invention and in the following proportions for antioxidants: ascorbic acid: 0.375% - sodium ascorbate: 0.375% - citric acid 0.375% based on the totality of the product. The control contains no preservatives or antioxidants.

Graph 4 shows that the lipid oxidation of meat preserved with the mixture of the invention is slowed compared to that of the usual preservative / antioxidant mixture. Antioxidants added alone, without lactate or acetate, do not preserve the lipids of their oxidation. Until November 2010, only the authorized additives in pre-packaged fresh meat preparations in Europe were included, so the deadline for the consumption of these products was considerably reduced. Indeed, between 5 and 9 days of storage, the amount of oxidized lipids present in the finished product: - is multiplied by 4 with the antioxidants alone - double with the preservatives / antioxidants - while it remains stable (during all the phase aging) with the mixture of the invention

It will be noted for this example that the color of the meat preserved with the mixture of the invention is redder than the color of the meat preserved with any other product.

Graph 4: Oxidation of lipids in minced meat

Example 4

The formulation of the meat and its preparation are identical to Example 1.

The developments of total flora and enterobacteria were evaluated in the presence of the usual reducing agents alone, usual preservatives alone, the preservative / antioxidant combination, and the mixture of the invention (Basil) for comparison with the control without additive.

Charts 5 and 6 show the results.

Graph 5: Development of total aerobic flora

The acceptable limit is set at 7 log of total flora (ICMSF), Microorganisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Application 2nd ed., Toronto, Canada: University of Toronto Press, 1986 ).

The mixture of the invention allows a better conservation of the fresh meat, increasing its life of 5 to 8 days compared to the use of the only antioxidants usually used by the manufacturers. With preservatives alone or preservatives / antioxidants, the shelf life of the product does not exceed 7 days.

Figure 6: Development of Enterobacteria

The control and test containing only the antioxidants do not prevent the growth of enterobacteria.

Compared to the assays containing only preservatives and preservatives / antioxidants, the mixture of the invention has a slightly higher bacteriostatic effect on enterobacteria. The mixture of the invention thus improves the safety of the finished product.

Example 5

In order to evaluate the positive impact of the incorporation of plant extracts into prepackaged fresh meat preparations, sensory analysis tests were conducted at 0.

The recipe and the process used are the same as in example 1.

8 samples of minced meatballs bearing the references: • Indicator (minced meat containing neither reductant nor preservative) • Control E (minced meat containing 2.5% of antioxidants) • SH indicator (ground meat containing 2.5% of preservatives) • Extract A (ground meat containing the mixture of the invention with Rooibos as plant extract) • Extract B (ground meat containing the mixture of the invention with lemon balm as plant extract) • Extract C (meat) chopped containing the mixture of the invention with basil as plant extract)

Cooking is carried out using the Stephan mixer-mixer according to the 75 ° C, 20 min. Spot checks of the temperature are carried out on some samples during cooking.

The sensory evaluation is carried out by means of a jury of naïve subjects (that is to say without particular training) of 16 people per sample in individual tasting booths, so that the subjects do not influence each other. The samples are presented to the jury in neutral containers (plates, cardboard) and in the anonymous form of a 3-digit code chosen at random but not too similar. All factors extrinsic to the product are controlled so as to be homogeneous (temperature, quantity presented, container, etc.).

The purpose of the triangular test is to check whether the consumer perceives an organoleptic difference between the control sample and the other minced meat samples.

To this end, a triangular test is organized. This consists in presenting to the subjects 2 products to be compared, one being doubled and the other not. The subjects therefore have 3 samples, 2 of which come from the same product while the third comes from the other product. The task for the subjects is to determine which sample is not repeated. The triangular test is the most universally used discriminative test and is recommended in most cases where it is sought to determine the detection or not of differences between 2 products.

The triangular tests show a significant difference (Table 1) between the Witness and:

• Witness E

• Witness SU

The triangular tests do not show a significant difference between the Witness and:

• Extracts A, B and C

Table 1: Triangular test at OJ with a panel of 16 people

Following this test, we can conclude that the mixtures of the invention containing plant extracts do not modify the taste of the meat in contrast to conventional preservatives or antioxidants, these extracts are therefore validated.

Example 6

In order to evaluate the positive impact of incorporating plant extracts into prepackaged fresh meat preparations, sensory analysis tests were conducted at 9.

The common formulation of ground beef has been prepared with the following ingredients:

The above recipe corresponds to the reference control, the second recipe of the triangular test is identical, unlike an addition of the mixture of the invention to 2% (the selected plant extract being Basil).

The minced meat is prepared as follows: a) Meat preparation: Meat and fat are cut into small pieces and minced using a chopper with a 4 mm chopper. Meat, fat and other ingredients are then prepared using a Kenwood type mixer with a type K stirring blade. Stir stirring for 30s (minimum power).

(b) Sampling: the product thus obtained is divided into 100g samples and placed in trays under a protected atmosphere.

c) Storage: the products obtained are packaged under stretchable film and stored at a temperature of 4 ° C. ± 1 ° C. for 1/3 of the storage time (10 to 13 days) and then at 8 ° C. ± 1 ° C. for 2 hours. 3 of the time (j4 to j9)

The sensory analysis test was conducted under the same conditions as Example 5, 2 tests were performed (19 and 24 participants).

The results are shown in Table 2.

Table 2: Triangular test at 9 with a panel of 19 and 24 people

Two statistical risks are considered for the similarity decision: - Risk a: risk of declaring different products when they are not; - Risk P25: risk of declaring similar products by not detecting a "small difference" actually existing between products (which would be perceived by 25% of the population).

Tables 3 and 4 give the risk values a and ß25 according to the number of tasters who participated in the test (jury) and the number of correct answers obtained (X).

- If ß25 <5%, we accept the similarity; - If β25> 5%, the similarity is rejected and if <5%, we can say that the products are significantly different;

If β25> 5% and a> 5%, we can not conclude on the similarity of the products (uncertainty zone), another test is then necessary.

Table 3: triangular test on day 9 with a panel of 19 people

12 people found a difference. The difference is therefore significant at the 5% level.

Repetition confirms this result (24 people, 16 correct answers), the results are shown in Table 4.

Table 4: Triangular test at J9 with a panel of 24 people

24 people, 16 people found a difference, so the difference is significant at the 5% level.

In both cases, the panelists judge the product A (control) too acidic, which is explained by a greater development of lactic acid bacteria compared to minced meat made with the mixture of the invention.

The criteria that stand out for the product B (mixture of the invention) are: spicy, salty, meaty taste, pronounced taste.

11 out of 12 people in the first test and 14 out of 16 people in the second test preferred the product B (mixture of the invention).

Claims (8)

A combination having an antibacterial activity and having antioxidant properties characterized in that it comprises a water-soluble mixture, in liquid form, of lactates, acetates and plant extracts, allowing the increase in the life time meat products or raw fish and having a positive impact on their organoleptic properties. 2. Combination according to claim 1, characterized in that the water-soluble mixture contains at least one lactate, at least one acetate (or diacetate) and at least one plant extract. 3. Combination according to claims 1 and 2, characterized in that the water-soluble mixture contains between 20 and 70% by weight of lactates, between 1 and 20% by weight of acetates and between 0.05 and 5% by weight of plant extracts, preferably between 30 and 60% by weight of lactates, between 2 and 10% by weight of acetates and between 0.1 and 3% by weight of plant extracts, more preferably between 50 and 60% by weight of lactates, between 3 and 5% by weight of acetates and between 0.2 and 2.5% by weight of plant extracts. 4. Combination according to claims 1 to 3, characterized in that the lactate will preferably be sodium lactate or potassium lactate. 5. Combination according to claims 1 to 3, characterized in that the acetate (or diacetate) will preferably be sodium acetate, potassium acetate, sodium diacetate or potassium diacetate. 6. Combination according to claims 1 to 3, characterized in that the plant extracts are preferably Rooibos extract, Melissa, Basil or oleoresin Thyme. 7. Combination according to any one of the preceding claims, characterized in that the water-soluble mixture is incorporated into the meat products or raw fish, by any techniques known to those skilled in the art, such as for example by spraying or by soaking. 8. Combination according to claim 7, characterized in that the amount added in the meat products or raw fish is between 2 and 4% by weight, preferably between 2 and 2.5% by weight.