BE1020864A3 - COMBINATION IN THE FORM OF POWDER HAVING PRESERVATIVE PROPERTIES, RETENTRICE OF WATER AND TEXTURANT. - Google Patents

Description

Powder combination with conservative, water retentive and texturizing properties

Field of the invention

The present invention relates to the development of a combination, in powder form, of lactates / acetates and vegetable fibers and / or starches, having preservative properties, water retentive and texturizing. This combination increases the shelf life of meat and finely cooked emulsified fish products and has a positive impact on their textures.

State of the art

Industrials in the cooked meat products sector, especially fine-emulsion products, are constantly looking for new economic solutions that will increase the shelf life of their products. In addition to studies on their conservation, the water content and texturing of these products are also sources of much research.

Traditionally made from lean and greasy pork, spices and salt, the charcuterie products have undergone a notable evolution of their recipe.

• The diversification of the raw materials used (beef, veal, mutton, poultry, seafood, etc.) has made it possible to broaden the variety of products offered and concerned by the invention.

The deadline for the consumption of deli or fishmonger products is defined by its microbiological and organoleptic qualities.

The most widely used preservatives for the manufacture of these products are saltpetre consisting of sodium or potassium nitrate, and nitrite salt, a mixture of cooking salt and sodium or potassium nitrite. Although very effective as preservatives and allowing the products to keep their pink color attractive to the consumer, nitrates and nitrites are believed to be the cause of health problems, as described, for example, in GB2425452 which proposes a method for decreasing the nitrite content in sausages.

Indeed, once in the body, nitrates reduced to nitrites, as well as nitrites ingested, react with the nitrosamines contained in food, especially in red meat, to form N-nitroso compounds, potentially responsible for certain cancers. such as colorectal cancer ("Mechanisms of the pro-cancer effect of meat", bibliographical review DE CORPET, UMR1331 Toxalim, Team E9-Food and Cancer, ENVT, INRA, University of Toulouse, (http: //www.revmedvet. com / 2012 / RMV163_43_48.pdf)).

It is known to those skilled in the art that lactic acid alone, or in admixture with other organic acids, and their salts, are known to be effective against the development of microorganisms and allow the good preservation of food, such as deli products. Acetic acid and sodium acetate are also recognized as effective against the development of microorganisms in foods. U.S. Patent No. 4,263,329 describes the manufacture of sausages with dipping treatment in a lactic acid solution and / or other acids to improve the stability of the product. The patent RU2313946 describes a similar method of producing sausage, with a soaking in an acid salt. Nevertheless, this type of treatment has the disadvantage of requiring several days of soaking in the solution in order to obtain complete penetration into the sausage and thus promote its preservation.

The patent KR960009720 (B1) describes a mixture for extending the shelf life of food products. This contains among others tamarind gum and is obtained by drying, unlike the mixture of the present invention, manufactured only by simple mixture of substances.

JP2027971 discloses a powder preservative to improve the shelf life of the finished product, the intended applications being rather noodles or ravioli type. However, the importance of controlling the hygroscopy of the support is emphasized and the texturing effect of the ingredient is not demonstrated.

None of these patents concerns the texturing of finished products, this last criterion, just like the optimal water retention of the products, is however highly sought after in the food industry. In addition, these substances are most often marketed in liquid form. A food grade support to adsorb these solutions to obtain a powder form would make them more easily used in business. Different food media can be used: vegetable fibers and starches.

The sensory qualities of finished products as well as their ability to retain water, and thus lower their production cost per kilo, are just as important to manufacturers as their conservation.

CN101971995 discloses the preparation of a meat product low in fat and high in dietary fiber. GB483925 discloses a method of making sausage using a water-absorbing vegetable gum. The patent RU2249417 describes the use of chickpea flour as texturing agent in meat products and more particularly, sausages. If the texturing properties are highlighted in these three patents, no compound used has conservative power.

JP2007061059 discloses the use of starch as a thickening agent in meat or fish products, patent KR20040070540 speaks, meanwhile, tapioca starch. If the texture is indeed improved, the use of phosphates as a water retainer that is mentioned is, on the other hand, undesirable, their overconsumption being recognized as harmful to health.

Patent JP8238073 deals with the texturing of meat products, the compound of the invention contains, in addition to starch and acetic acid or its derivatives, carbonic and ascorbic acids or their derivatives. The preservative effect is not part of the objectives of the invention.

Industrialists constantly want to reduce their variety of raw materials, for example by receiving a mixture of spices and antioxidant instead of using these two substances separately. These mixtures are often adapted to only one or a few particular recipes. The mixture of different ingredients and / or additives, the quantities to be incorporated are not very variable from one recipe to another, is therefore sought.

There is therefore a need for the agri-food industry, and more particularly for the manufacture of meat and fish products emulsified finely and cooked, a mixture of powder to conserve, retain water and texture the finished product . This product must not contain nitrate, nitrite or phosphate and must allow the minimum reduction of 25% of these additives in the finished product. The organoleptic qualities of the finished products must also be preserved.

The present invention therefore provides an alternative to the use of nitrites, nitrates or phosphates, allowing both conservation, water retention and texturing.

Brief description of the invention

The present invention relates to a powder mixture of lactates, acetates and vegetable fibers and / or starches, meeting the needs defined above and intended to be incorporated into cooked food products made from emulsion fine meat or fish. These food products may contain any type of lean or fat meat or fish suitable for this application, water, possibly spices, saltpetre or nitrite salts, polyphosphates, and various other ingredients or additives if necessary (dextrose) , soy protein, ascorbic acid, ...). The manufacturing process of these products must be identical to the process usually used, the cooking temperature must be at least 65 ° C.

DETAILED DESCRIPTION OF THE INVENTION The invention relates to a mixture in the form of a powder of lactates, acetates and vegetable fibers and / or of starch, allowing the preservation, the water retention and the texturing of the finished products. Targeted are cooked food products made from fine emulsion of meat or fish, such as meat products including for example sausages of Frankfurt.

The feasibility of a liquid / solid mixture is validated if it is in the form of a fluid powder and stable over time. Indeed, a mixture having clusters or pasty form can not be easily used for the manufacture of processed meat products or fish. This would result in a mango of homogeneity of the application of starch or plant fibers, detracting from their good role of texturizer.

Surprisingly, the applicant company has discovered that the blend of the invention improves the water retention and texture of finished products while increasing their preservation.

In fact, despite the fact that liquid preservatives have already been adsorbed on plant fibers or starches, matrix incorporation makes it possible to find other roles for them. Vegetable fibers and starches capture the water of the emulsion, retain it, increase the moisture of finished products and lower their costs.

The amount of water retentive additives used in the recipe can thus be reduced. Currently, it is polyphosphates, compounds recognized as having negative effects on health, when they are consumed in excess.

The mixture of the invention to improve the texture of the finished product, the amount of fat to be incorporated in the emulsions can also be reduced, this phenomenon is of interest to manufacturers and consumers (cost of formulation and low fat product).

The mixture of the invention contains at least one lactate, preferably sodium or potassium lactate, at least one acetate or diacetate, preferentially sodium or potassium acetate or sodium or potassium diacetate and vegetable fibers and / or starch.

In a non-exhaustive manner, the plant fibers used may be wheat, oat, pea, bamboo, carrot fibers, etc.

The starches used may be starches of wheat, maize, peas, rice, potato starch, etc.

The chosen support is microbiologically stabilized thanks to the bacteriostatic properties of the lactate / acetate combination.

Lactates and acetates are authorized agro-food additives, vegetable fibers and starches are part of the list of ingredients.

The mixture of the invention contains between 5 and 60% by weight of lactates, between 0.5 and 15% by weight of acetates or diacetates and between 25 and 94% by weight of vegetable fibers and / or starches, remaining percentage being water.

Preferably, the mixture contains between 10 and 40% by weight of lactates, between 0.5 and 10% by weight of acetates or diacetates and between 30 and 80% of plant fibers and / or starches. More preferably, the mixture contains between 20 and 40% by weight of lactates, between 0.5 and 10% by weight of acetates or diacetates and between 40 and 80% of plant fibers and / or starches.

The percentage of each constituent is calculated according to the regulations in force on the application, and the manufacturing process.

Based on this information, the ratio of preservative to mixture support is calculated. For example, for the manufacture of sausages for which the texture and the preservation are ensured with 3% of starch and 1.5% of preservative, the mixture will contain 2/3 of support starch, and 1/3 liquid preservative.

The preparation of the mixture proceeds as follows:

Vegetable fibers and / or starches are placed in a mixer, started on its minimum speed.

The liquid mixture is gradually added with stirring in the mixer. The mixing speed is preferably slow or even moderate, the total mixing time does not exceed 4 hours.

The mixture can take place at cool or ambient temperature, it is not necessary to monitor the hygrometry of the manufacturing room. This mixture can be stored at room temperature in a dry place.

The mixture is incorporated in the matrix at the usual step of adding the preservatives, by any technique known to those skilled in the art, such as direct matrix mixing. The amount added is between 2 and 10% by weight, preferably between 3 and 6% by weight.

The firing of the product should be carried out between 65 and 85 ° C in the core, and preferably at a temperature above 72 ° C.

The mixture of the invention makes it possible to guarantee a lifetime of the products finely emulsified meat or fish cooked 8 weeks, while reducing the amounts of nitrites and phosphates by 25%. The finished product retains more water, its organoleptic qualities (color, texture, taste) are also guaranteed.

The solid shape of the mix, allowing less expensive storage, and its ability to act on several aspects, conservation, water retention and texturing, meet the expectations of professionals.

According to the wish of the manufacturer, the mixture of the invention may be used beforehand for the manufacture of premix. These premixes may contain, in addition to the mixture described, spices, antioxidants, and other ingredients or additives deemed necessary for the recipe into which it will be incorporated.

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.

Example 1

In order to determine the types of liquid preservatives that can be applied on starch support and / or plant fibers while allowing the supports to fully perform their texturizing function, adsorption tests have been carried out.

For this, the respective amounts of preservatives and carrier usually incorporated in the recipes were taken into account.

We compared the feasibility of applying on a support a preservative containing a mixture of sodium lactate and sodium diacetate (mixture of the invention), to that of a preservative containing a single sodium lactate (mixture 2).

To obtain equivalent conservative efficiencies, we have made the following mixtures, adapted in weight to be directly incorporated into a 30 kg Frankfurt sausage recipe. The formulations of the mixture of the invention and of the mixture 2 are shown respectively in Table 1 and Table 2.

Table 1: Formulation, of the mixture of the invention

Table 2: Formulation of the mixture 2

While the mixture of the invention remains in the form of powder quite fluid, the mixture 2 becomes immediately pasty.

Its incorporation into a recipe is therefore not conceivable, the homogeneity of distribution and the texturing function of the support are indeed not guaranteed.

The single application of lactates in sufficient quantity to guarantee the good conservation of the finished products, on starch support and / or vegetable fibers, is therefore not feasible. Conversely, this example demonstrates that the application of the mixture of the invention is quite suitable for the preservation and texturing of cooked food products made from fine emulsion of meat or fish. EXAMPLE 2 The objective of this preliminary test is to determine the capacity of the mixture of the invention containing a carrier, here REMY B7 rice starch marketed by the company BENEO, to be able to exert water retaining and texturing in matrix. The matrix used for the tests is a sausage type sausage from Frankfurt.

The formulation of the mixture of the invention is shown in Table 3.

Table 3: Formulation of the mixture

The mixture is manufactured in the following way: The rice starch is placed in a KENWOOD type mixer, started at minimum speed.

The liquid mixture of lactate, diacetate and water is added gradually with stirring in the mixer, at a flow rate of about 5 l / h. The speed of the mixer remains set to its minimum position.

The mixer is stopped after 4 hours.

The formulation of the "control" sausages made according to the usual recipe is shown in Table 4, that of the "test 1" sausages containing the mixture of the invention, in Table 5. Table 4: formulation of the "control" sausages

Table 5: formulation of sausages "trial 1"

The sausages are made as follows:

Remove the meat from storage at 2-4 ° C.

Grind the meat in a cutter. This action lasts between 15 seconds and 5 minutes, preferably between 30 seconds and 2 minutes. The cutter is set to its minimum speed. During all the steps in the cutter, the temperature must not exceed 12 ° C.

Add the nitrite salt, let the cutter operate between 15 seconds and 5 minutes, preferably between 30 seconds and 2 minutes, on its intermediate speed.

Add the ice, let the cutter operate between 15 seconds and 5 minutes, preferably between 30 seconds and 2 minutes, on its minimum speed.

Add pork fat, soy protein, polyphosphate, ascorbic acid, spices and dextrose. Let the cutter operate between 15 seconds and 5 minutes, preferably between 30 seconds and 2 minutes, on its minimum speed.

Add the lactate / diacetate mixture, or the lactate / diacetate / rice starch mixture according to the "control" or "test 1" recipe. Allow the cutter to work between 1 and 5 minutes, preferably between 1 and 3 minutes, on its intermediate speed.

Add the carmine and paprika, let the cutter operate between 15 seconds and 5 minutes, preferably between 30 seconds and 2 minutes, on its minimum speed.

Increase the speed of the cutter on intermediate and let work between 1 and 5 minutes, preferably between 2 and 4 minutes.

Add the smoked aroma, let the cutter operate between 15 seconds and 5 minutes, preferably between 30 seconds and 2 minutes, on its intermediate speed.

Emboss the fine paste in the casings, artificial or natural. Smoking the sausages for a period of between 30 minutes and 2 hours, preferably between 45 and 75 minutes at a temperature between 38 and 45 ° C, preferably between 40 and 44 ° C.

Cook the sausages for a period of between 30 minutes and 2 hours, preferably between 45 and 75 minutes, at a temperature between 65 and 85 ° C, preferably at a temperature between 72 ° C and 78 ° C.

Cool the sausages in ice cream.

Remove sausage casings if they are not edible. Vacuum condition and store at 4 ° C or below.

The weighing of the sausages before and after cooking makes it possible to calculate the water loss during the cooking of each recipe. The results shown in Table 6 are calculated on an average of 10 measurements.

Table 6: Loss of water during cooking

Sausages containing the preservative on the rack ("test l") lose less water than those containing only the preservative alone ("control"). The support therefore has an additional interest for the manufacturer, who can increase the amount of water in the composition of his products for the same selling price.

For the consumer, the reduction of more than 25% in the amount of phosphates is also an advantage. Indeed, these being recognized as harmful for the health, the consumption of the phosphates is to be limited.

The measurements of the texture are made using a Lloyd TA 500 texturometer, a blade moves at a constant speed from the top to the bottom of the device, until the contact and then the cutting of a sample of sausage . The maximum force and maximum force deformation are determined, which determine the firmness of the product. Indeed, the less the product deforms when applying the force of the blade and the more force to apply to obtain a cut of the product is large, the more the product is considered firm. For this test made on sausage, the criterion of firmness is a sought-after quality. The results are shown in Table 7.

Table 7: Texturizing measures

The maximum force and the maximum force deformation are higher in the case of the test 1 than in the case of the control, so the support improves the texture of the product.

Example 2 thus clearly demonstrates the roles of support, water retentive and texturizer of the mixture of the invention.

Example 3 The purpose of this example is to demonstrate the preservative efficacy of the blend of the invention, in comparison with a conventional recipe. Indeed, it is important to control that the lactate / diacetate mixture, once adsorbed on a support, keeps the same efficiency as a preservative added separately from the support in a recipe. Thus, it is ensured that no interaction between the components, which can reduce the capacity of lactates and diacetates to retain the finished product, takes place.

For this three recipes are used, the recipe of Example 1 "test 1" containing the mixture of the invention, the "control" recipe, included in Table 8, containing conventional preservative and water retainer and the recipe "test 2", listed in Table 9, containing the carrier and the preservative mentioned in the invention added separately.

Table 8: Formulation of "control" sausages

Table 9: Formulation of "Test 2" sausages

The manufacturing process is identical to that of Example 2.

A monitoring of the growth of total aerobic bacteria is carried out over 8 weeks. The acceptable limit is set at 6 log of total flora for cooked deli products. This value is, for example, that recommended by the Federation of Commerce and Distribution Companies (FCD), grouping as members the vast majority of large and medium retail chains in France, (Microbiological criteria applicable from 2008 to private labels, first price brands and raw materials in their initial industrial packaging). Figure 1 shows the development of total aerobic flora. (Development of total aerobic flora - support rice starch sausage matrix - 8 weeks at 4 ° C - under vacuum).

Tests containing the mixture of the invention ("test 1") or components of the mixture added separately ("test 2"), allow better conservation of the finished product compared to the "control". Indeed, the lifespan of products is extended from 4.5 weeks to 8 weeks.

It is interesting to note that these results were obtained with a decrease in the amount of nitrite salt of 25% in the tests, compared with the control. The remaining amount of nitrite salt, to give the product a typical pink color, is still necessary.

The bacterial growth of "Test 1" and "Test 2" is similar, so adsorbing the preservative on a carrier prior to incorporation into a matrix has no negative effect on its effectiveness.

The pH has a direct impact on the texture and taste of the finished product, so it is important to check that the evolution of the pH of the tests follows that of the control. Figure 2 shows the evolution of the pH. (Evolution of pH - Rice starch support Sausage matrix - 8 weeks at 4 ° C - under vacuum).

The curves follow the same trend, there is no significant difference between the control and the two tests. The mixture of the invention therefore has no negative impact on the pH of the finished product.

The Aw reflects the amount of free water present in a product, which allows an easier development of microorganisms including pathogenic bacteria, such as enterobacteria, it is important to verify that the tests, and especially "the test 1 ", do not have an Aw greater than that of the" witness ". Figure 3 shows the evolution of water activity. (Evolution of water activity - Rice starch support Sausage matrix - 8 weeks at 4 ° C - under vacuum).

The Aw of "Test 1" and "Test 2" is equal to or slightly less than that of "Control". The combination of the invention therefore entails no additional risk of development of bacteria, pathogenic or otherwise, compared to the control.

Example 4

It is important to verify that the mixture of the invention does not adversely affect the taste or texture of the finished product. To do this, the "control" of Example 3 is compared with "Test 1" in the triangular test of sensory analysis.

The sensory evaluation is carried out by means of a jury of naïve subjects (that is to say without particular training) of 16 people, in individual tasting booths so that the subjects do not influence each other. The samples are presented to the jury in neutral containers (paper plates) and in the anonymous form of a 3-digit code chosen at random but not having too much similarities. 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 verify whether the consumer perceives an organoleptic difference between the control sample and the sample of the invention.

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 results of the sensory test are shown in Table 10.

Table 10: Triangular test on a panel of 16 people

Two statistical risks are considered for the similarity decision:

Risk α: risk of declaring different products when they are not

Risk β25: risk of declaring similar products by not detecting a "small difference" actually existing between products (which would be perceived by 25% of the population).

Table 11 gives the risk values a and β25 according to the number of tasters who participated in the test (jury) and the number of correct answers obtained (X).

If ß2s <5%, we accept the similarity;

If β25> 5%, we reject the similarity and if a <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 11: Triangular test on a panel of 16 people

5 people found a difference, so the similarity is significant at the 5% threshold.

The taste and texture of the products are similar, consumers can not distinguish between the recipe "control" and "the test". The mixture of the invention therefore has no negative impact on the organoleptic qualities of the finished product.

Example 5 The objective of this example is also to demonstrate the effectiveness of the mixture of the invention, compared to a conventional recipe.

The support used is the pea fiber I50M from Roquette. The formulation of the mixture is shown in Table 12.

Table 12: formulation of the mixture of the invention

Three recipes are used: a "control" containing conventional preservative and water retainer, the formulation of which is repeated in Table 13, a "test 1" comprising the mixture of the invention containing a fiber support, the formulation of which is shown in Table 14, and a "test 2" containing the support and preservative citps in the invention added separately, whose formulation is repeated in Table 15.

Table 13: formulation of "control" sausages

Table 14: "Test 1" Sausage Formulation

Table 15: "Test 2" sausage formulation

The manufacturing process is identical to that of Example 2.

A monitoring of the growth of total aerobic bacteria is carried out over 8 weeks, the acceptable limit is also defined at 6 log of total flora. Figure 4 shows the development of the total aerobic flora. (Development of total aerobic flora - Pea fiber support Sausage matrix - 8 weeks at 4 ° C - under vacuum).

Tests containing the mixture of the invention (test 1) or components of the mixture added separately (test 2), allow better conservation of the finished product compared to the control. Indeed, the shelf life of the products is extended from 5 weeks to 8 weeks.

It is interesting to note that these results were obtained with a decrease in the amount of nitrite salt of 25% in the tests, compared with the control. The remaining amount of nitrite salt, to give the product a typical pink color, is still necessary.

The bacterial growth of tests 1 and 2 is similar, the fact of adsorbing the preservative on support before incorporating it into a matrix therefore has no negative effect on its effectiveness.

The pH has a direct impact on the texture and taste of the finished product, so it is important to check that the evolution of the pH of the tests follows that of the control. Figure 5 shows the evolution of the pH. (Evolution of pH - Support pea fiber Sausage matrix - 8 weeks at 4 ° C - under vacuum).

The curves follow the same trend, there is no significant difference between the control and the two tests. The mixture of the invention therefore has no negative impact on the pH of the finished product.

The Aw reflects the amount of free water present in a product, which allows an easier development of microorganisms including pathogenic bacteria, such as enterobacteria, it is important to verify that the tests, and especially "the test 1 ", do not have an Aw greater than that of the control. Figure 6 shows the evolution of water activity. (Evolution of the activity of the water - Pea support Sausage matrix - 8 weeks at 4 ° C - under vacuum).

The Aw of "test 1" and "test 2" is equal to or even slightly less than that of "control". The combination of the invention therefore does not entail any additional risk of development of bacteria, pathogenic or not, with respect to to the witness.

Example 6

In order to verify that the mixture of the invention does not adversely affect the taste or texture of the finished product, the "control" of Example 5 is compared with "Test 1" of the example 5 in triangular test of sensory analysis.

The sensory evaluation is carried out by means of a jury of naive subjects (that is to say without particular training) of 18 people, under conditions identical to the test of Example 4.

The results of the sensory test are shown in Table 16.

Table 16: Triangular test on a panel of 18 people

Table 17 gives the risk values a and ß2S according to the number of tasters who participated in the test (jury) and the number of correct answers obtained (X).

Table 17: Triangular test on a panel of 18 people

6 people found a difference, according to the same statistical risk considerations as in example 4, we can conclude that the products are similar, the result being significant at the 5% threshold.

The taste and texture of the products are similar, consumers can not distinguish the "control" recipe from the "test 1" recipe. The mixture of the invention therefore has no negative impact on the organoleptic qualities of the finished product.

Claims (10)

1. Composition having an antimicrobial activity, water retentive and texturizing characterized in that it comprises a mixture in the form of lactate powder, acetate and vegetable fiber and / or starch, allowing the increased shelf life of finely emulsified and cooked meat and fish products. 2. Composition according to claim 1, characterized in that the mixture contains at least one lactate, at least one acetate or diacetate and at least one plant fiber and / or a starch. 3. Composition according to claims 1 and 2, characterized in that the mixture contains between 5 and 60% by weight of lactate, between 0.5 and 15% by weight of acetate or diacetate and between 25 and 94% by weight. of vegetable fibers and / or starch, the remaining percentage being water 4. Composition according to claim 3, characterized in that the mixture preferably contains between 10 and 40% by weight of lactate, between 0.5 and 10% by weight of acetate or diacetate and between 30 and 80% by weight of vegetable fibers and / or starch. More preferably, between 20 and 40% by weight of lactate, between 0.5 and 10% by weight of acetate or diacetate and between 40 and 80% of plant fibers and / or starch. 5. Composition according to claims 1 to 4, characterized in that the lactate is preferably sodium lactate or potassium lactate. 6. Composition according to claims 1 to 4, characterized in that the acetate * is preferably sodium acetate or potassium acetate or that the diacetate is preferably sodium diacetate or potassium diacetate. 7. Composition according to claims 1 to 4, characterized in that the plant fibers are preferably selected from wheat, oat, pea, bamboo or carrot fibers. 8. Composition according to claims 1 to 4, characterized in that the starch is preferably selected from starch wheat, corn, peas, rice or potato starch. 9. Composition according to any one of claims 1 to 8, characterized in that the mixture is incorporated into the products of meats or finely emulsified fish and cooked by any techniques known to those skilled in the art, such as by example by direct mixing in a matrix. 10. Composition. according to claim 9, characterized in that the amount added in the meat and fish products finely emulsified and cooked is between 2 and 10% by weight, preferably between 3 and 6% by weight.