KR102736482B1 - Meat products comprising nanoemulsion and preparation method thereof - Google Patents

Abstract

The present invention relates to a meat product containing a nanoemulsion and a method for producing the same, and more particularly, to a meat product containing a nanoemulsion composed of a surfactant, water, oil, and lecithin and a method for producing the same.
The present invention manufactures a meat product using a nanoemulsion containing a surfactant, oil, lecithin, etc., to manufacture a soft meat product, particularly a pork patty, without quality degradation, and it was confirmed that the pork patty containing the nanoemulsion manufactured in the present invention has improved quality and texture.
In addition, the nanoemulsion of the present invention can be used as a substitute for fat instead of adding enzymes or softeners that have been used to improve texture, and it has been confirmed that applying the emulsion containing captured nutrients to meat products improves quality and tenderness. Therefore, meat products using the nanoemulsion of the present invention can be utilized as soft meat products, especially for the elderly.

Description

Meat products comprising nanoemulsion and preparation method thereof {Meat products comprising nanoemulsion and preparation method thereof}

The present invention relates to a meat product containing a nanoemulsion and a method for producing the same, and more particularly, to a meat product containing a nanoemulsion composed of a surfactant, water, oil, and lecithin and a method for producing the same.

Structured meat products, such as patties and sausages, are an important part of both the meat products and fast food industries. In particular, fat in meat products is an important factor in increasing stability and improving the sensations such as texture, viscosity, juiciness, and mouthfeel of meat products. However, excessive intake of animal fat can cause cardiovascular disease, high cholesterol, obesity, and chronic diseases, so the demand for healthy meat and processed meat products has been increasing recently. Therefore, there is a need to develop new methods to improve the quality of pork patty products and reduce the animal fat content among meat products (Ahn SJ et al. , Asian-Australas J Anim Sci , 32:413-420, 2019; Baek KH et al. , Asian-Australas J Anim Sci , 29:865-871, 2016; Hur SJ et al. , J Sci Food Agric , 88:1231-1237, 2008).

For this purpose, a strategy of adding various vegetable oils to meat products has been reported (Liu MN et al. , J Food Sci , 56:861-862, 1991). Liu et al. reported that the cooking loss of beef patties manufactured with hydrogenated corn palm oil was low, and the factors affecting water solubility showed similar values to those of patties manufactured using beef fat, so vegetable oils were considered as beef fat substitutes. However, meat products supplemented only with substitute vegetable oils were confirmed to have reduced elasticity, resulting in damaged texture, accelerated oxidation within the product, shortened shelf life, and loss of nutritional properties (de Souza Paglarini C et al. , Food Struct , 20:100-105, 2019).

Another method using different types of emulsions in meat products has been proposed (Kim TK et al. , J Food Process Preserv , 42:1-7, 2018). Kim et al. reported that low-fat chicken patties supplemented with an emulsion containing 10% collagen and 10% wheat sprout fiber exhibited improved quality characteristics such as pH, yellowing, protein solubility, and overall acceptability. In addition, when emulsions are applied to meat products as fat substitutes, it has been reported to improve the lipid composition, water retention, oxidative stability, and sensory characteristics of meat products (Alejandre M et al. , Meat Sci , 121:107-113, 2016; Robert P et al. , Food Res Int , 120:904-912, 2019; de Souza Paglarini C et al . , J Food En g , 222:29-37, 2019). Since emulsions can protect various nutrients from external factors and maintain stability, they can solve the off-flavor of the product and improve the quality by adding flavoring ingredients, and also have the effect of reducing the amount of fat absorbed in the body.

In particular, nanoemulsions have an average droplet size of 50–500 nm and have an O/W (oil-in-water) or W/O (water-in-oil) system. Compared to microemulsions, they have uniformly distributed small droplet sizes, a large surface area, and are dynamically stable systems.

Accordingly, in the present invention, in order to manufacture soft meat products, particularly pork patties, without quality degradation, an oil-in-water nanoemulsion was used, and it was confirmed that the quality and texture of pork patties manufactured using a nanoemulsion manufactured using canola oil, Tween 80, and lecithin were improved, thereby completing the present invention.

The purpose of the present invention is to provide a meat product containing a nanoemulsion and a method for producing the same.

To achieve the above-mentioned purpose,

The present invention provides a meat product comprising a nanoemulsion comprising a surfactant, water, oil and lecithin.

In a preferred embodiment of the present invention, the surfactant may be Tween 80.

In another preferred embodiment of the present invention, the oil may be a vegetable oil, preferably canola oil.

In another preferred embodiment of the present invention, the size of the nanoemulsion may be 50 to 500 nm.

In another preferred embodiment of the present invention, the nanoemulsion is prepared by mixing water containing 3 to 4% (w/w) of a surfactant and oil containing 0.5 to 1.5% (w/w) of lecithin in a ratio of 6:4 to 7:3 (w/w), and then homogenizing the mixture, and may be an oil-in-water (O/W) emulsion.

In another preferred embodiment of the present invention, the meat product may be a pork patty.

In another preferred embodiment of the present invention, the pork containing the nanoemulsion may have properties of hardness of 5.0 to 5.6 g, adhesiveness of 0.01 to 0.1 mJ, cohesiveness of 0.2 to 0.8, springiness of 2 to 3 mm, gumminess of 120 to 450 g, and chewiness of 1 to 15 mJ.

In another preferred embodiment of the present invention, pork containing the nanoemulsion may exhibit the characteristics of pH 6.5 to 7.0, water content of 60 to 65%, cooking loss of 10 to 15%, thawing loss of 0.5 to 1.0%, and liquid holding capacity of 75 to 85%.

In another preferred embodiment of the present invention, the meat product may be a aged food product.

In another preferred embodiment of the present invention, the nanoemulsion may be added instead of a tenderizer or enzyme for meat tenderization, and may additionally contain nutrients.

In addition, the present invention comprises the steps of: (a) mixing water containing 3 to 4% (w/w) of a surfactant and oil containing 0.5 to 1.5% (w/w) of lecithin in a ratio of 6:4 to 7:3 (w/w), and then homogenizing to prepare a nanoemulsion;

(b) Provided is a method for manufacturing a meat product including a nanoemulsion, comprising the step of mixing and kneading 70 to 75 parts by weight of meat and 25 to 30 parts by weight of the nanoemulsion manufactured in step (a).

The present invention manufactures a meat product using a nanoemulsion containing a surfactant, oil, lecithin, etc., to manufacture a soft meat product, particularly a pork patty, without quality degradation, and it was confirmed that the pork patty containing the nanoemulsion manufactured in the present invention has improved quality and texture.

In addition, the nanoemulsion of the present invention can be used as a substitute for fat instead of adding enzymes or softeners that have been used to improve texture, and it has been confirmed that applying the emulsion containing captured nutrients to meat products improves quality and tenderness. Therefore, meat products using the nanoemulsion of the present invention can be utilized as soft meat products, especially for the elderly.

Figure 1 is a photograph of a nanoemulsion manufactured in the present invention observed using a transmission electron microscope at a magnification of 10,000×.
Figure 2 is a photograph observing a pork patty manufactured according to the present invention.
Pork patties each containing a nanoemulsion prepared using (a) water, (b) water and oil, (c) water containing oil containing 1% lecithin and 3.5% Tween®80, and (d) water containing oil containing 1% lecithin and 3.5% Tween®80.
Figure 3 is data showing the results of sensory evaluation of pork patties manufactured in the present invention. (a) is the strength analysis result, (b) is the preference analysis result, and W is water, OW is water and oil, OWS is oil containing 1% lecithin and water containing 3.5% Tween®80, and NEM is pork patties manufactured using oil containing 1% lecithin and water containing 3.5% Tween®80, each with nanoemulsion added.

Hereinafter, the present invention will be described in detail.

The present invention relates, in a general sense, to a meat product comprising a nanoemulsion comprising a surfactant, water, oil and lecithin.

From another aspect, the present invention comprises the steps of: (a) mixing water containing 3 to 4% (w/w) of a surfactant and oil containing 0.5 to 1.5% (w/w) of lecithin in a ratio of 6:4 to 7:3 (w/w), and then homogenizing the mixture to produce a nanoemulsion;

(b) A method for manufacturing a meat product including a nanoemulsion, comprising the step of mixing and kneading 70 to 75 parts by weight of meat and 25 to 30 parts by weight of the nanoemulsion manufactured in step (a).

Meat products manufactured by a general method of adding oil in the conventional technology have problems such as low elasticity, difference in texture, and due to the nature of oil, oxidation is promoted within the product, reducing the storage period and causing nutritional loss. To solve these problems, in the present invention, instead of the conventional method of manufacturing a meat product by mixing all materials at once, a nano emulsion containing oil as a fat substitute is separately manufactured, and then mixed with meat to manufacture a meat product with improved quality and soft texture.

In the present invention, the surfactant may be a Tween (polysorbate) series surfactant, a Span series surfactant, or a PEG (polyethylene glycol) series surfactant, and is preferably characterized by being Tween 80, but is not limited thereto.

In addition, the above lecithin is an emulsifier, and other emulsifiers that can be added to foods other than lecithin can be used without limitation.

In the present invention, the oil may be any vegetable oil or animal oil that can be used in the production of meat products, preferably vegetable oil, more preferably canola oil, but is not limited thereto.

In the present invention, the nanoemulsion is specifically prepared by mixing water containing 3 to 4% (w/w) of a surfactant and oil containing 0.5 to 1.5% (w/w) of an emulsifier in a ratio of 6:4 to 7:3 (w/w), and then homogenizing the mixture. The nanoemulsion may preferably be an oil-in-water (O/W) nanoemulsion, and may be characterized by a size of 50 to 500 nm.

In a specific embodiment of the present invention, water containing 3.5% Tween®80 and canola oil containing 1% lecithin were mixed in a ratio of 7:3 (w:w), and then a nanoemulsion was prepared using an ultra-high-speed homogenizer and a high-pressure homogenizer.

As a result of analyzing the characteristics and particles of the manufactured nanoemulsion, the size of the nanoemulsion was confirmed to be 165.70±9.32 nm (Fig. 1 and Table 2). In addition, the zeta potential was -29.17±0.45 mV, which means that the particles are in a stable state where they do not aggregate with each other due to the high repulsive force between the particles.

In the present invention, the meat product may be a meat product manufactured using beef, pork, chicken or duck meat, and is preferably a pork patty, but is not limited thereto.

The meat product containing the nanoemulsion of the present invention may preferably be a product targeting the elderly or a product for the elderly, and the elderly or the elderly preferably means 60 years of age or older, but may also be applied to people with weakened chewing function.

In the present invention, pork containing the nanoemulsion can exhibit the characteristics of pH 6.5 to 7.0, water content of 60 to 65%, cooking loss of 10 to 15%, thawing loss of 0.5 to 1.0%, and liquid holding capacity of 75 to 85%.

In the present invention, the pork containing the nanoemulsion may have properties such as hardness of 5.0 to 5.6 g, adhesiveness of 0.01 to 0.1 mJ, cohesiveness of 0.2 to 0.8, springiness of 2 to 3 mm, gumminess of 120 to 450 g, and chewiness of 1 to 15 mJ.

In another specific embodiment of the present invention, 25 to 30 parts by weight of nanoemulsion and 70 to 75 parts by weight of pork were mixed to prepare a pork patty (NEM) containing nanoemulsion, and as a control, a pork patty with added water (W), a pork patty with added oil and water (OW), and a pork patty with added oil containing 1% lecithin and water containing 3.5% Tween®80 (OWS) were prepared. In order to observe the characteristics of the prepared pork patties, the appearance, pH, moisture content, cooking loss, thawing loss, liquid retention, color, physical property test, and sensory test of the patties were performed.

As a result of analyzing the characteristics of pork patties (Table 3), it was confirmed that the NEM sample showed a higher pH value than other samples, and the heating loss and thawing loss were confirmed to be lower than other samples. In the case of thawing loss, it is judged that the emulsion stably maintained water during the freezing process, resulting in a low value.

Additionally, the NEM sample was shown to have significantly higher liquid retention capacity than the other samples, which may have a positive effect on the soft texture of pork patties.

As a result of observing the color of the pork patties (Table 4), the NEM sample showed the highest brightness and the lowest redness, which was confirmed to be due to the color of the nanoemulsion itself.

As a result of measuring the physical properties of pork patties (Table 5), the NEM sample showed lower values than the other samples in hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness, indicating that the emulsifier affects the tenderness of the meat.

As a result of the sensory evaluation of pork patties (Fig. 3), the NEM sample showed the highest values in the items of softness, juiciness, flavor, and oiliness, and the lowest values in the items of density and elasticity.

In the preference analysis, NEM showed the highest preference in softness, juiciness, and overall preference. The results of the strength and preference analysis of NEM patties showed the same pattern in softness and juiciness.

Therefore, the nanoemulsion of the present invention exhibited excellent stability for use as a food ingredient, and as a result of analyzing the physicochemical properties (water holding capacity, texture, color), it was confirmed that meat products containing the nanoemulsion can be effectively applied to products requiring meat tenderization, especially to aged food products.

In addition, since the addition of nanoemulsion improves the texture (tenderness and juiciness) of meat, it can be used as an effective additive in the manufacturing of various meat products as well as the pork patty industry. Furthermore, since nanoemulsion can improve the tenderness of meat, it can be added instead of a tenderizer or enzyme for meat tenderization, and can additionally include nutrients as needed.

Hereinafter, the present invention will be described in more detail through examples.

These examples are intended only to illustrate the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Nanoemulsion preparation and characterization

1-1: Nanoemulsion production

In the present invention, an oil-in-water (O/W) nanoemulsion was prepared, and the concentration of Tween®80 was selected as 3.5% (w/w), which does not exceed the recommended intake.

First, 70 g of water containing 3.5% (w/w) Tween®80 (polyoxyethylene (20) sorbitan monooleate, Samchun, Korea) and 30 g of canola oil (Sajohhaepyo, Korea) containing 1% (w/w) lecithin were mixed so that the water-to-oil ratio was 7:3 (w:w), and then homogenized at 15,000 rpm for 3 minutes using an ultra-high-speed homogenizer (IKA®, TA25, Digital Ultra-Turrax®, Germany).

Next, to reduce the emulsion size and PdI (polydispersity index), the emulsion mixture was homogenized three times at 150 MPa using a high-pressure homogenizer (microfluidizer; MN400, Micronox, Korea) to produce a nanoemulsion.

1-2: Nanoemulsion Characteristics Analysis and Particle Measurement

To analyze the characteristics of the nanoemulsion, the nanoemulsion prepared above was diluted 1:100 with distilled water, and then the particle size, zeta potential, and polydispersity were measured using a Zetasizer (Nano ZS90; Malvern Instrument, UK).

The morphology of the nanoemulsion particles was photographed using TEM (JEM-1010; Jeol Ltd., Japan), and the color of the nanoparticles was measured for lightness (L ^* ), redness (a ^* ), and yellowness (b ^* ) using a colorimeter (CR-400, Konica Minolta sensing, Inc., Japan).

Statistical analysis of all experiments was performed using the SPSS statistical program (Statistical Package for the Social Science, Ver. 22.0 IBM., Chicago, USA) to calculate the mean and standard deviation. After analysis of variation (ANOVA), Duncan's multiple range test was used to verify the significance between the means at the p<0.05 level to verify the significant difference between each sample.

As a result of analyzing the characteristics and particles of the manufactured nanoemulsion, the size of the nanoemulsion was confirmed to be 165.70±9.32 nm (Fig. 1 and Table 2). In addition, the zeta potential was -29.17±0.45 mV, which means that the particles are in a stable state where they do not aggregate with each other due to the high repulsive force between the particles.

Making Pork Patties

In the present invention, a pork patty containing the nanoemulsion manufactured in Example 1-1 was manufactured.

The dough was weighed and mixed according to the mixing ratio in Table 2 below, and then molded into a dough having a diameter of 9.5 cm and a height of 1 cm, so that each sample weighed approximately 93 g. The molded dough was cooked in an oven at 180°C for 12 minutes (internal center temperature: 70°C), cooled to room temperature, and then used in the experiment.

As a control, pork patties with added water (W), pork patties with added oil and water (OW), and pork patties with added oil containing 1% lecithin and water containing 3.5% Tween®80 (OWS) were manufactured, and the pork patties with added nanoemulsion were denoted as “NEM”.

Pork Patty Characteristics Analysis

3-1: Observation of the exterior

The appearance of the pork patties with various toppings was captured using a digital camera.

As a result, as shown in Fig. 2, the OW sample showed a shrunken shape compared to the other samples.

3-2: pH and moisture content measurement

The pH of pork patties with various additives was measured three times using a pH meter (Orion3-star, Thermo scientific, Waltham, USA), after mixing the sample and distilled water in a ratio of 1:9 (w/v) and homogenizing at 12,000 rpm for 1 minute using a homogenizer (SMT pH91, SMT, Tokyo, Japan).

Moisture content was measured according to the AOAC method (1990), using the 105℃ atmospheric pressure heating method, and the measurement results are shown in Table 3 below.

3-3: Measuring cooking loss

The weight of the pork patty sample before and after heat treatment was measured and the heating loss was calculated by substituting the weight into the following mathematical equation 1, and the measurement results are shown in Table 3 below.

[Mathematical formula 1]

Cooking loss (%) = [(W ₁ - W ₂ ) / W ₁ ] ⅹ 100

W1: Weight of pork patty before heating (g)

W2: Weight of pork patty after heating (g)

3-4: Thawing loss measurement

Pork patty samples were stored at -18℃ for 24 hours, and then thawed until the temperature at the center reached 25℃. The weight of the sample before freezing and the weight after thawing were measured by removing all moisture from the sample. The measured values were substituted into the following mathematical expression 2 to calculate the loss due to thawing, and the measurement results are shown in Table 3 below.

[Mathematical formula 2]

Thawing loss (%) = [(W ₁ - W ₂ ) / W ₁ ] ⅹ 100

W1: Weight of pork patty before thawing (g)

W2: Weight of heated pork patty after thawing (g)

3-5: Liquid holding capacity measurement

The liquid holding capacity of pork patties is expressed as liquid holding capacity (LHC) by measuring moisture and oil together using the existing water holding capacity measurement method (Choi MJ et al. , Korean J Food Sci Anim Resour , 38:959-969, 2018).

First, about 2 g of the heat-treated sample was placed in a 15 ml centrifuge tube containing sterile gauze, and the sample was centrifuged at 3,000 rpm for 10 minutes using a centrifuge (1736R, LaboGene, Germany), and the weight of the sample was measured. The measured value was substituted into the following mathematical equation 3 to calculate the liquid retention capacity, and the measurement results are shown in Table 3 below.

[Mathematical formula 3]

LHC (%) = (L ₂ / L ₁ ) ⅹ 100

L ₁ : Initial weight of pork patty (g)

L ₂ : Weight of pork patty after centrifugation (g)

As a result, NEM showed a higher pH value than the other treatments, and the pork patty with added oil and water (OWS) showed the lowest pH.

As a result of moisture content, the highest value was shown in sample W, which contained only water, and no significant difference was shown in other treatment groups.

In the results of heating loss, the patty containing NEM had the lowest heating loss value, while the OWS patty showed the highest value at 32.51±6.39%. When comparing the W and OW samples, it can be observed that the value decreased slightly in OW.

In addition, when comparing the samples of OW and OWS, it can be observed that the heating loss increased in OWS, which is thought to be because the hydrophilic group in lecithin strongly attracts water molecules, causing the release of free water.

The heating loss value was lower in the sample with NEM added than in the OWS sample, which suggests that the nano-emulsion has a positive effect on the heating loss value. It is thought that the nano-emulsion, which is formed into a uniform nano-size, wraps the water inside the pork like a “Pickering” formation while kneading the patty protein, making it stable against heat.

In terms of loss due to thawing, NEM showed lower values than other samples, which is thought to be because the emulsion stably maintained water during the freezing process.

In the results of water retention capacity, NEM showed the highest value of 79.70±1.10%. Therefore, it was confirmed that nanoemulsion helps improve the softness and texture of pork patties.

3-5: Color Analysis

The color of the pork patty was measured using a colorimeter (CR-400, Konica Minolta sensing, Inc., Japan) in terms of lightness (CIE L* value), redness (CIE a* value), and yellowness (CIE b* value) of the Hunter color system. A calibration plate with a CIE L* value of 94.49, a CIE a* value of -0.66, and a CIE b* value of 3.32 was used as the standard. The experimental results were measured three times and expressed as the average and standard deviation, and the results are shown in Table 4 below.

As shown in Table 4, the sample with added NEM showed the highest brightness and the lowest redness, which is thought to be due to the color of the emulsion itself (Table 1). In the measurement of yellowness, the W sample was the lowest, which is thought to be due to the yellow color of canola oil in the other samples. In addition, OWS and NEM showed higher values than OW, which is thought to be due to yellow-brownish lecithin and yellow-colored Tween®80.

Texture profile analysis (TPA) of pork patties

The physical properties of pork patties were tested using a texture analyzer (CT3-1000, Brookfield Engineering Laboratories, Inc., USA) after molding the cooled samples into 1 cm in length, width, and height. The measurements were made using a texture profile analysis type, a 50% sample strain, a 100 g trigger load, a 1 mm/s measurement speed, and a flat-plate probe (TA4/1000), and the measurements were repeated at least 10 times per treatment group.

As shown in Table 5, hardness was significantly the lowest in NEM (5.24±0.32 g) compared to other treatments. Samples of OWS and NEM containing lecithin as an emulsifier showed significantly lower hardness than those of W and OW.

In addition, the NEM sample showed the lowest value in all experimental items, which suggests that the nanoemulsion affects the tenderness of pork patties.

Sensory evaluation of pork patties

Before conducting the sensory test, in order to protect the human rights of the subjects and ensure the reliability of the experiment, the study was conducted in accordance with the Guideline for Good Clinical Practice by International Conference on Harmonization (ICH GCP) and approved by the Institutional Review Board (IRB) of Konkuk University (700355-201901-HR-294).

The sensory evaluation of pork patties was conducted on 12 graduate students who received education and training for this experiment. The samples used for the sensory evaluation were provided at the same temperature and size, and a random number was used for each sample. The items were evaluated using a 7-point scale for the intensity of color, meat flavor, tenderness, juiciness, compactness, springiness, and fatness, preference, and overall acceptability. In the intensity, 'little' and 'weak' were evaluated as 0 points, 'a lot' and 'strong' were evaluated as 7 points, and the preference was evaluated as 'dislike' (0) and 'like' (7).

The results of the sensory evaluation of pork patties with different additives are shown in Fig. 3. In the results of intensity, the NEM sample showed the highest values in the items of softness, juiciness, flavor, and oiliness, and the lowest values in the items of density and elasticity.

In the preference analysis, NEM showed the highest preference in softness, juiciness, and overall preference. The results of the strength and preference analysis of NEM patties showed the same pattern in softness and juiciness.

Claims (9)

A meat product comprising a nanoemulsion composed of a surfactant, water, oil and lecithin,
The above nanoemulsion is a meat product characterized in that it is manufactured by mixing water containing 3 to 4% (w/w) of surfactant and oil containing 0.5 to 1.5% (w/w) of lecithin in a ratio of 6:4 to 7:3 (w/w), and then homogenizing.
A meat product, characterized in that in claim 1, the oil is vegetable oil or animal oil.
A meat product, characterized in that in claim 1, the size of the nanoemulsion is 50 to 500 nm.
delete A meat product, characterized in that the meat product in claim 1 is a pork patty.
In claim 5, the pork patty is a meat product characterized in that it has properties of hardness of 5.0 to 5.6 g, adhesiveness of 0.01 to 0.1 mJ, cohesiveness of 0.2 to 0.8, springiness of 2 to 3 mm, gumminess of 120 to 450 g, and chewiness of 1 to 15 mJ.
In claim 5, the pork patty is a meat product characterized by having the characteristics of pH 6.5 to 7.0, water content 60 to 65%, cooking loss 10 to 15%, thawing loss 0.5 to 1.0%, and liquid holding capacity 75 to 85%.
A meat product, characterized in that the meat product in claim 1 is a high-age product.
(a) a step of preparing a nanoemulsion by mixing water containing 3 to 4% (w/w) of a surfactant and oil containing 0.5 to 1.5% (w/w) of lecithin in a ratio of 6:4 to 7:3 (w/w), and then homogenizing;
(b) A method for producing a meat product containing a nanoemulsion, comprising the step of mixing and kneading 70 to 75 parts by weight of meat and 25 to 30 parts by weight of the nanoemulsion prepared in step (a).