ES2310480B1 - MEAT AND FISHING PRODUCTS ENRIQUECIDOS IN LICOPENO THROUGH THE ADDITION OF TOMATO SKIN. - Google Patents

Abstract

Meat and fishery products enriched in lycopene by adding tomato skin.

The present invention describes the procedure of manufacture of meat and fish products, fresh, cooked and matured, enriched in lycopene by adding dried and ground tomato skin from the by-product of the manufacturing industry of products derived from tomato and Agricultural surplus of fresh tomato production. In all the cases, the sensory characteristics of the product obtained are acceptable. The invention is framed in the area of food enriched with bioactive compounds and is also applicable to products of reduced caloric intake or low fat.

Description

Meat and fishery products enriched in  lycopene by adding tomato skin.

Technical sector

Food Technology, food design functional, foods enriched in lycopene. Environment, use of by-products of the agri-food industry and especially the one dedicated to the manufacture of products of the tomato.

State of the art

The products to be produced are produced from lean meat or a mixture of lean meat and fat from authorized supply animals, poultry and game or from animals from fishing. Traditionally, spices, preservatives, dyes and stabilizers are added to the product. In recent years, different functional ingredients have been incorporated into the formulations of meat and fishery products. They have been added among others: 1- Natural compounds with bioactive properties such as fiber [Mendoza, E, García, ML, Casas, C, Selgas, MD (2001). Inulin as fat substitute in low fat dry fermented sausages. Meat Science 57 (4), 387-393; Cáceres, E, García, ML, Toro, J, Selgas, MD. (2004). The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Science 68 (1), 87-96)]. 2- Antioxidant vitamins such as α-tocopherol and derivatives [Klaui, H. and Schlegel, W. Hoffmann La Roche (1970). GB1193027; Verma, SP, Sahoo, J. (2000). Effect of antioxidant vitamins on the quality of chevon sausage during refrigerated storage. Journal of Food Science and Technology-Mysore, 37 (5), 493-499; Georgantelis, D, Blekas, G, Katikou, P, Ambrosiadis, I. Fletouris, DJ. (2007). Effect of rosemary extract, chitosan and alpha-tocopherol on lipid oxidation and color stability during frozen storage of beef burgers. Meat Science, 75 (2), 256-264]. 3- Natural antioxidants such as Wasabia japonica extract [Jong, BM, Yull, CJ, Gir YH. (2005). KR20050004438], rosemary extract [Balev, D, Vulkova, T, Dragoev, S, Zlatanov, M, Bahtchevanska, S. (2005). A comparative study on the effect of some antioxidants on the lipid and pigment oxidation in dry-fermented sausages. Internationl Journal of Food Science and Technology 40 (9), 977-983; Estevez, M, Windows, S, Cava, A. (2005). Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration. Journal of Food Science, 70 (7), C427-C432; Sebranek, JG, Sewalt, VJH, Robbins KL, Houser TA. (2005). Comparison of a natural rosemary extract and BHA / BHT for relative antioxidant effectiveness in pork sausage. Meat Science 69 (2), 289-296; Riznar, K, Celan, S, Knez, Z, Skerget, M, Bauman, D, Glaser, R. (2006). Antioxidant and antimicrobial activity of rosemary extract in chicken frankfurters. Journal of Food Science 71 (7), C425-C429; Martínez L, Cilla, I, Beltrán, JA, Roncalés, P. (2007). Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper. Meat Science, 75 (3), 443-450], leaves of [Martínez L, Cilla, I, Beltrán. JA, Roncalés, P. (2006). Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: Influence of the presence of sodium chloride. Journal of the Science of Food and Agriculture, 86 (9), 298-1307] and sesame oil [Bozkurt, H. (2007). Comparison of the effects of sesame and Thymbra spicata oil during the manufacturing of Turkish dry-fermented sausage. Food Control 18 (2), 149-156]. 4- Other antioxidant compounds such as catechins [Tang, S, Kerry, JP, Sheehan, P, Buckley, DJ. Morrisey A (2001). Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Research International, 34 (8) 651-657], citric acid, tocopherols, etc. [Khalil, AH, Mansour, EH. (1998) Control of lipid oxidation in cooked and uncooked refrigerated carp fillets by antioxidants and packing combinations. Journal of Agricultural and Food Chemistry 46 (3), 1158-1162]. Compounds or products derived from fruits such as apples have also been added [Edwards, CG, Prijatna, D, Busboom, JR, Brekke, CJ, Boylston, TD. (1999). Evaluation of ground pork and pork sausage containing different forms of apple products. Journal of Food Quality 22 (3), 301-315; García, ML, Cáceres, E, Selgas, MD. (2007). Utilization of fruit fibers in conventional and reduced fat cooked meat products. Journal of the Science of Food and Agriculture 87 (1), 624-631], orange and peach [García, ML, Domínguez, R, Gálvez, MD, Casas, C, Selgas, MD. (2002). Utilization of cereal and fruit fibers in low fat dry fermented sausages. Meat Science 60 (3), 227-236; García, ML, Cáceres, E, Selgas, MD. (2007). Utilization of fruit fibers in conventional and reduced fat cooked meat products. Journal of the Science of Food and Agriculture 87 (1), 624-631], bee products such as propolis [Han, SK, Park, HK. (2002). Accumulation of thiobarbituric acid-reactive substances in cured pork sausages treated with propolis extracts. Journal of the Science of Food and Agriculture 82 (13), 1487-1489], garlic and onion [Ramanathan, C, Das NP (1993). Natural products inhibit oxidative rancidity in salted cooked ground fish. Journal of Food Science, 58 (2), 318-320], and even compounds that inhibit fat absorption have been added [Su, JI (2004).
KR20040052991].

Lycopene is a carotenoid synthesized by some vegetables and microorganisms that are located and accumulated in The inside of the cell. It can be used as a dye and antioxidant in food. It is also found in mammals, when they ingest them with the diet, where it plays a role Important as an antioxidant. It has been indicated that in humans their presence in plasma decreases the risk of diseases related to oxidative processes such as atherosclerosis, the cancer and other diseases related to oxidative stress [Rao, AV, Rao, LG. (2004). Lycopene and health. Current Topics in Nutraceutical Research 2 (3), 127-136]; Nkondjock, A, Ghadirian, P, Johnson, KC, Krewski, D. (2005). Dietary  intake of lycopene is associated with reduced pancreatic cancer. Journal of Nutrition, 135 (3), 592-597; Stacewicz-Sapuntzakis, M, Bowen, PE. (2005). Role of  lycopene and tomato products in prostate health. Biochimica et Biophysica Acta, 1740 (2), 202-205], so that your intake is currently recommended [Reifen, R, Haftel, L, Faulks, R, Southon, S, Kaplan, I, Schwarzl, B. (2003). Plasma and buccal mucosal cell response to short-term supplementation with all trans-beta-carotene and lycopene in Human volunteers International Journal of Molecular Medicine 12 (6), 989-993]. All this has awakened a increased consumer interest in food and formulations containing it.

Lycopene can be obtained by chemical synthesis or by extracting it from natural sources. Today, the food industry prefers to use so-called natural compounds due to the trend currently shown by consumers, who prefer to avoid the intake of synthetic compounds. The processes generally used to obtain carotenoids from natural sources consist of the following stages: a) Prior treatment of the raw material in order to break up the plant tissue and / or the lysis of the cells to make said compounds accessible. b) Extraction, generally solid-liquid, using organic solvents, vegetable oils or their mixtures and supercritical fluids. c) Purification of the extract to obtain crystals with a high degree of purity. The most suitable sources of lycopene are tomato, watermelon, biomass from microalgae such as Dunalliela or mucoral fungi such as Blekeslea .

All these procedures are tedious, of relatively low yields; some, such as those based on extraction with supercritical fluids, they need investments high. In addition, said methods provide lycopene in the form of oleoresin or dissolved in a vegetable oil, which means a limitation when adding it to certain products such as sausages and other meat products or products of the fishing.

Few jobs and processes found in the literature on the addition of carotenoids to products meat and fish. Pons Biescas describes a process for manufacture added β-carotene sobrasada together with other antioxidants [Pons Biescas, A, Palou Olivier, AFJ, Oliver Oliver, J. (1994). ES2061401], Stumpel studies utilization as a dye in cooked sausage β-carotene together with betaine [Stumpel, G. (1997). Application of carmine, betanine and beta-carotene in cooked sausage. Fleischwirtschaft, 77 (5), 435-438] and Clark et al. add cantaxanthin as an antioxidant to rainbow trout pates [Clark, TH, Fastman, C, Chan, WKM, Furr, HC, Riesen JW (1999). Cantaxanthin as an antioxidant in a liposome model system and in minced patties from rainbow trout. Journal of Food Science, 64 (6), 982-986]. Regarding tomato, Ki [Ki, LM. (2004). KR20040023383] describes a procedure for making sausages to those that are added a marinade in whose preparation the Tomato along with other vegetables. Sánchez-Escalante et al. describe the addition of tomato pulp or tomato extract along with spicy or sweet pepper with meat pate to increase your shelf life [Sánchez-Escalante, A .; Torrescano, G .; Djenane, D .; Beltrán, J.A .; Roncalés, P. (2003). Stabilization of color and smell of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants Journal of the Science of Food and Agriculture 83 (3), 187-194].

In principle some of the products contemplated in this invention could look similar chorizo, but they differ from him in that the products manufactured in accordance with the invention described herein are added lycopene while the chorizo lacks this carotenoid The chorizo has in its composition paprika which does not It contains lycopene and therefore does not have the properties functional due to the presence of this carotenoid.

In no case have references been found regarding the addition or use of tomato skin in the manufacture of meat and fishing products. Therefore, the objective of the invention described herein is to develop a simple, low cost procedure, in order to produce meat products and fishery products with a antioxidant content that contributes to higher intake Lycopene daily and / or provide them with greater stability. A of the advantages of this invention is that the process described uses tomato skin as raw material from a by-product of the tomato products industry or from the agricultural surplus of tomato. Another advantage of this invention is the use as a source of lycopene of a by-product of the agri-food industry, which is a reduction of agricultural waste, a fact that is in agreement with the European Community regulations related to the Environment. Another advantage of the invention is that it provides a process Simple and economical, easily scalable, you don't need large investments, in which tomato skin is added to the product meat or fish in powder form, which is a minimum Lycopene source processing.

Description of the invention Brief Description of the Invention

The present invention provides a method for  manufacture meat products and fishery products fresh, ripened or cooked, enriched in lycopene by adding powdered tomato skin to the dough, such that the The resulting product is attractive to the consumer. The products to which the invention relates can be raw, matured, Scalded or cooked. They are made up of lean meat and fat from supply animals, from the pig, beef, sheep and goats, as well as from the poultry sector and from animals from hunting and fishing; all of them manufactured according to usual methods in the industry.

The tomato skin used in the invention It comes from the agri-food sector, preferably from the by-product  of the industry dedicated to the manufacture of derivative products of tomato or agricultural tomato production over cool. Tomato skin from these backgrounds usually comes accompanied by seeds. In the present invention it can be used both the mixture of the skin with the seeds and the skin previously separated from the seeds, preferably the skin without the seeds. The separation of the skin from the seeds is done mechanically. Then the skin, both with the seeds and without the seeds, it is dried by any of the techniques Conventional drying, preferably those that do not involve excessive heating of the skin. Once dry, the skin of the tomato is ground in a traditional grinder and the powder obtained is keeps isolated from moisture, freezing and especially isolated of the light until its use.

The tomato skin powder is incorporated, preferably together with the spice mixture, to the meat dough or of fish obtained after the minced meat.

Detailed description of the invention

The present invention describes a process to make fresh meat and fish products such as hamburgers, sausages, fresh sausages, sausages, sausages, etc.; matured sausages such as pepperoni, sausages, sobrasadas, fuet, chistorra, etc and scalded or cooked sausages such as Mortals, sausages, turkey sausages, chicken sausage, black pudding, meat pate, fish pate, etc. enriched in Lycopene by adding powdered tomato skin. The products referred to in the invention are constituted of lean and fatty meats from food products derived from the sector pig, beef, sheep and goats, as well as the poultry sector, chicken, turkey, duck and goose and animals from hunting and fishing, all of them manufactured according to the usual methods in the industry. According to the invention described herein, the amounts added tomato powder skin are the maximum allowed by the type of product in a way that technologically allows the kneaded and not rejected by the consumer. Above 200 g / kg of dough there are kneading difficulties (the mass does not bind well) although they can be corrected by reformulating the products. In In any case, quantities have been used preferably less than 40 g / kg of mass of the product to be made. Agree with the invention described herein, the raw material from which it is based to obtain tomato skin comes from the agri-food sector, preferably from the industry byproduct dedicated to manufacture of tomato products such as tomato paste, tomato peeled, both whole and crushed, fried tomato, etc. and of surplus of the agricultural industry producing fresh tomato. From according to the present invention, when the raw material is the By-product, that is, mixture of skin pieces and seeds, dries or preferably undergoes any mechanical process conventional based on differences in density and size of pieces of skin and seeds to proceed to separate from both before drying. According to the invention, when the matter premium containing lycopene are industry surpluses agrarian, that is, whole tomatoes, these are squeezed by methods conventional, separating the pulp from the skin plus the seeds; the skin plus the seeds are treated the same as indicated for the industry byproduct dedicated to the manufacture of Tomato products In accordance with the invention described herein, the Drying of the by-product and skin pieces is done with any of the conventional methods, such as air drying to room temperature, hot air stream or preferably by lyophilization and the dried product is ground by any of conventional methods, obtaining a product in the form of powder, preferably with an average particle size comprised between 5 and 70 µm; This size is considered the most suitable for that its mixture with the rest of the dough be homogeneous and not find pieces of skin clearly visible in the product final.

The present invention also relates to procedure to obtain enriched hypocaloric sausages in lycopene according to the above described, characterized in that fat is reduced and replaced by lean meat and water to equal parts until you get reduced fat meat products and low in fat.

Examples

To obtain meat products or the fishing enriched in lycopene proceeds to its manufacture of according to the following examples in which they are shown basic formulations and the usual technological process that can be used for the elaboration of the products that are describe, notwithstanding that they can be modified by entering ingredients that can vary the composition depending on the product to be manufactured and the type of molding that is use (metal molds or natural and artificial gut).

Example 1 Manufacture of fresh sausages Ingredients for the manufacture of fresh sausage (g / 100 g)

Lean pork

fifty

Bacon

Four. Five

Additive Mix

5

quad

To 100 g of dough is added 3.0 g of tomato skin powdered.

Fresh sausages are made up of meat from minced and seasoned pork, can also be from other meat supply animals and mechanically boned meats, which have of being cooked before consumption.

Meat and fat are minced in a chopper, controlling the temperature of the product that does not exceed 2ºC throughout the operation. The mixture with spices that can be do in a mixer after chopped. The mixture of additives it can be any preparation that contains salt, nitrites, spices and conservatives collected in the positive lists and used in doses below the maximum authorized limits.

The incorporation of tomato skin is done in powder form and mixed with additives and spices before that these are incorporated into the dough.

Subsequently, the mixture is stuffed in gut natural or artificial, they are tied in portions of variable size according to the product and kept in refrigeration chambers at 1ºC and 75% RH with circulating air.

Example 2 Manufacture of scalded or cooked meat products conventional Ingredients Conventional cooked sausage (g / 100 g)

Lean pork

55

Bacon

30

Additive Mix

5

Ice water)

10

quad

To 100 g of dough are added 2.5 g of tomato skin powdered.

In a vacuum cutter, the meat and frozen bacon along with half of the mixture of additives and half of the water in the form of ice until you get a homogeneous mixture of all ingredients. Subsequently add the rest of the additives and ice until complete the emulsion The emulsion temperature was below 2 ° C.

The mixture of additives can be any commercial preparation containing salt, nitrites, phosphates, caseinates, spices and preservatives listed positive and used in doses below the maximum limits authorized.

The incorporation of tomato skin is done in powder form and mixed with the additives before these Join the dough.

Subsequently, the pasta is stuffed in a gut artificial and is cooked in a steam oven until it is It reaches an internal temperature of 72ºC. This same mass can be molded in metal molds and subjected to the same treatment thermal in hot water baths. Finally, and in both cases, the products obtained are cooled by immersion in a bath of ice water.

The food thus obtained can be any cooked meat product whose preparation is used as a base a fine paste The present invention can be extended to meat products made with a conventional content of fat and for hypocaloric products, both reduced and low in grease.

Products made with tomato skin They have a good general acceptability. The analysis sensory indicate that there are no differences in smell, texture, juiciness and flavor in relation to those usually sold. The color is modified but does not significantly affect the product acceptance at the consumer level.

Example 3 Manufacture of scalded or cooked meat products reduced fat content Ingredients Fat-reduced cooked sausage (g / 100g)

Lean pork

65

Bacon

10

Additive Mix

5

Ice water)

twenty

quad

To 100 g of dough are added 2.5 g of tomato in powder.

The additives are mixed and mixed incorporation as in example 2.

As in example 2, products like this elaborated present a good general acceptability. The analysis sensory indicate that there are no differences in smell, texture, juiciness and flavor in relation to those usually sold. The color is modified but does not significantly affect the product acceptance at the consumer level.

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Example 4 Manufacture of ripened sausages Ingredients matured sausage (g / 100 g)

Pork Meat

55

Beef

13

Bacon

25

Mixture of salts and spices

7

quad

2.0 g of tomato skin are added to 100 g of dough powdered.

The elaboration of mature sausages can be done with or without starter cultures. In a chopper it is crushed the meat and bacon until a desired particle size is obtained, variable according to the product to be made, the temperature is controlled so that it does not exceed 2ºC. Subsequently, additives and the spices together with the tomato skin powder.

The mixture of salts and spices can be any commercial preparation containing salt, nitrites, phosphates, spices and preservatives listed positive and used in doses below the maximum limits authorized.

Tomato skin should be used in the form of powder and mix with the additives before they are incorporated into the meat mass

Once prepared, the dough is incorporated into a kneader (mixer) until homogeneous distribution of all the ingredients. This mass may or may not remain at rest at 2-3ºC up to 48 hours, depending on the size of the meat particles and the presence or absence of starter cultures. Subsequently, the mixture is taken to a stuffer and molded into natural or artificial casings, of variable caliber according to the product to elaborate. The prepared product is matured in a chamber of maturation controlling temperature, relative humidity and time that are variable according to the product to elaborate.

The sensory quality of these products is good and the same considerations that have been made can be made in the previous examples, since, although the color is modified, no negatively influences the acceptance of the final product.

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Example 5 Manufacture of fish pate Ingredients pate salmon (g / 100 g)

Pork liver

twenty

Bacon

33

Milk

5.5

Margarine

1.5

Additive Mix

7

Salmon

33

quad

Raw eggs 1 unit per kilo

quad

To 100 g of dough are added: 2.5 g of skin tomato powder

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Once the liver is cleaned, it is introduced into a "cutter" at a maximum temperature of 15ºC. After a slight chopped, additive mixture and bacon is added previously cooked in milk and mixed with margarine; the shredding is Performs at slow speed. Later the salmon is added, the milk and eggs and work at fast speed until you get a fine emulsion, ensuring that the temperature does not exceed 20 ° C

The mixture of additives can be any commercial preparation containing nitrified salt, phosphates, caseinates, dextrose, spices and preservatives collected in positive lists and used in doses below the limits authorized maximums.

The incorporation of tomato skin is done in powder form and mixed with the additives before these Join the dough.

Subsequently, the paste obtained is introduced in stainless steel molds whose walls and bottom must be coated with thin slices of fresh and salted bacon 24 hours before; they can also be smeared lightly with margarine or Butter. Cooking pasta in a bain-marie or until an internal temperature of 72 ° C is reached.

This same dough can be cased artificial of different diameters and subjected to the same treatment thermal using a steam oven. Finally, and in both cases, the products obtained are cooled by immersion in a bath of ice water.

The food thus obtained can be modified using the same base paste and other fish species, dove or anchovies. Products made with tomato skin They have a good general acceptability. Sensory analysis indicate that there are no differences in smell, texture, juiciness and taste in relation to those usually marketed. The color in this case is not modified significantly, as it is a practice habitual to incorporate tomato to the base pasta of products like the described here.

Claims (14)

1. Procedure for obtaining meat and fish products enriched in lycopene, characterized by the addition to the dough of the product of an additive consisting of the mixture of tomato skin with the seeds or the skin previously separated from the seeds, from of the byproduct and / or surplus of the agri-food industry of tomato. 2. Method for obtaining lycopene-enriched meat and fishery products according to claim 1, characterized in that the additive is added to the dough of the product mixed or not with conventional additives, preferably after the first kneading of the meat, in quantities preferably less than 200 grams per kilo of product mass. 3. Procedure for obtaining meat and fish products enriched in lycopene according to claims 1 and 2, characterized in that the additive is added to the dough of the product mixed or not with conventional additives, preferably after the first kneading of the meat, in quantities preferably less than 40 grams per kilo of product mass. 4. Procedure for obtaining meat and fish products enriched in lycopene according to claims 1 to 3, characterized in that the meat and fish products can be raw, fermented, cooked or scalded. 5. Procedure for obtaining meat and fish products enriched in lycopene according to claims 1 to 4, characterized in that the starting mass consists of lean meat and fat of animals from the pig, beef, sheep and goat sectors, as well as of the poultry sector and animals from hunting and fishing, depending on the type of product to be made. 6. Procedure for obtaining hypocaloric sausages enriched in lycopene, according to claims 1 to 5, characterized in that the fat is reduced and replaced by lean meat and water in equal parts until obtaining reduced fat and low fat meat products . 7. Additive for the preparation of meat and fish products enriched in lycopene according to claims 1 to 6, characterized by being the by-product of the industry dedicated to the manufacture of tomato products, comprising skin and / or a mixture of skin More seeds 8. Additive for the preparation of meat and fish products enriched in lycopene according to the preceding claim, characterized in that the mixture of skin is more seeds. 9. Additive for the preparation of meat and fish products enriched in lycopene according to claims 7 and 8, characterized in that the skin is separated from the seeds by conventional mechanical procedures. 10. Additive for the preparation of meat and fish products enriched in lycopene according to claims 7, 8 and 9, characterized by drying by conventional procedures. 11. Additive for the preparation of meat and fish products enriched in lycopene according to any of claims 7, 8 and 9 characterized by being dried by processes that do not involve heating the by-product. 12. Additive for the preparation of meat and fish products enriched in lycopene according to any of claims 7, 8 and 9 characterized by drying by lyophilization. 13. Additive for the preparation of meat and fish products enriched in lycopene according to claims 7 to 12, characterized in that it is ground by conventional methods. 14. Additive for the preparation of meat and fish products enriched in lycopene according to claims 7 to 13, characterized in that it is ground to an average particle size between 5 and 70 µm.