Overview Overview 1 1 Pulses are consumed around the world as a nutritious protein source. They are also high in fibre. Pulse flours and fractions may be useful ingredients in various food products Objective today is to share some of our work on pulse ingredients in meat products and describe our pulse cluster project from http://en.wikipedia.org Fig. 1. World top 10 exporters of legume crops (Food and Agricultural Organization of United Nations, 2008). Pulse Science Cluster Scientific
INNOVATIVE PULSE INGREDIENTS AS MEAT BINDERS AND EXTENDERS Shand P.J.1, Wanasundara J.P.D. 2, Nickerson M.1 & Aliani, M.3 1Dept. of Food and Bioproduct Sciences, University of Saskatchewan 2Agriculture and Agri-Food Canada Saskatoon Research Centre 3Department of Human Nutritional Sciences, University of Manitoba Agriculture and Agri-Food Canada
Overview Overview 1 1 Pulses are consumed around the world as a nutritious protein source. They are also high in fibre. Pulse flours and fractions may be useful ingredients in various food products Objective today is to share some of our work on pulse ingredients in meat products and describe our pulse cluster project from http://en.wikipedia.org Fig. 1. World top 10 exporters of legume crops (Food and Agricultural Organization of United Nations, 2008). Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Overview
Overview 1 1 Pulse Science Cluster Scientific Meeting, November 17-18, 2011 Potential Meat Applications Cooked Sausage Finely chopped such as bologna, frankfurters Coarser grind such as smokies, salami, etc. Fresh Sausage Burgers and Ground Meat Items Need to understand specific functional needs for each type of product Ingredients must offer benefits to the consumer and processor
Overview
Overview 1 1 Pulse Science Cluster Scientific Meeting, November 17-18, 2011 Standardized Meat Products CFIA has specific rules re composition of particular products The total protein minimum can be from meat, or from other sources of protein Products Meat protein (%) Total protein (%) Patties 15 16 Burgers 11.5 13 Fresh sausage 7.5 9 Ready to eat sausage 9.5 11 Table 1. Standardized minimal protein contents in Canada (Meat Inspection Regulations, Schedule I) Data from www.inspection.gc.ca
Overview
Overview 1 1 Why binders and extenders? To reduce cost, to improve the texture and juiciness and to prevent weight loss during cooking Source of non-meat protein (esp important in Canada) Consumer acceptance is critical for commercial success May be more of a challenge in USA Suppliers of ingredients to the meat industry must be able to communicate the benefits of their ingredients from http://en.wikipedia.org Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Types of Binders and Fillers
1 2 #1 - Uncooked grain products Our research on chickpea starch indicates that it gelatinizes at a similar temp as potato starch (Sanjeewa, 2009). Eg., Wheat flour and starches Historically, wheat flour was widely used in cooked sausage (contributes nonmeat protein and water holding) Some applications utilized modified corn starch or potato starch Must understand heating profile of products to adequately gelatinize starches More people now avoiding gluten. Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Types of Binders and Fillers
1 2 #2- Heat treated cereals #3- Non meat proteins Eg., toasted wheat crumb, cracker crumbs, breadings Used in burgers and fresh sausage Battered and breaded products Processing technology of the cereal allows good water holding and fat holding The heat treatment is important for inactivating enzymes that can discolor fresh sausage and increase oxidation. Pulse Science Cluster Scientific Meeting, November 17-18, 2011 Eg., soy protein concentrates and isolates Pea protein now available
Previous research
1 3 Pulses in low-fat bologna Chickpea and yellow pea flour Chickpea protein isolate* Pea protein concentrate Chickpea starch*, pea starch Green and red lentil flours Coarse and fine With and without ‘hull’ Pulse Science Cluster Scientific Meeting, November 17-18, 2011 Relative Acceptance Water-binding properties Textural properties Sensory properties Pea Wheat Lentil & Chickpea Comparison of flours in low-fat bologna Purenet research, 2011 *pilot scale, not commercial
Consumer Perceptions
Consumer Perceptions 1 3 Consumer Perception Survey (n=160) Not important Important Fat content Salt content Additives Gluten-free Specific meat source, e.g., beef, turkey, pork Price Made without meat byproducts Response (%) Questionnaire items for consumer perception survey and response (n=160 panelists). 46 48 51 47 11 45 42 Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Consumer Perceptions
Consumer Perceptions 1 3 Consumer Perception Survey (N=160) Questionnaire items for consumer perception survey and response (n=160 panelists). Disagree Agree Response (%) Price is the most important factor I consider when I buy meat products. I prefer to buy the lower-fat version of a food product if it is available. I will opt for the lower-fat version of a food product, even at the expense of lower flavor quality. I believe that pork is a good source of nutrition. I believe that pulses (legumes) are a good source of nutrition. I will pay more for a food product if it is more nutritious than a cheaper alternative. 57 27 49 16 65 81 Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Previous research
1 3 Pulses in low-fat burgers (Der, 2010) Green and red lentil flours (dehulled) Micronized green and red lentil flours Micronization is an infrared heat treatment that inactivates enzymes and microorganisms. It also can gelatinize starch and denature protein. InfraReady Products Limited, Saskatoon Pulse Science Cluster Scientific Meeting, November 17-18, 2011 Pilot scale micronizer
Previous research
1 3 Pulses in low-fat burgers (Der, 2010) Lentil flours – 6 and 12% level of addition With and without micronization Adding lentil flour to burgers: Increased cook yield Increased tenderness and juiciness Using micronized lentils: Lowered atypical or off-flavor (increased blandness of lentil) *** very important to consumer acceptability in Canada Reduced lipid oxidation Maintained red meat color longer Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Current research
1 4 Thermal pretreatment of pulses for innovative ingredients and consumer-ready meat products Overall objective Develop innovative lentil and chickpea based ingredients suitable for meat product applications Utilize infra red heat processing and other heat treatments to modify pulse functionality To investigate optimal conditions for generating increased meat product quality and stability To investigate optimal conditions for decreasing beany flavour of pulse ingredients HQP – 3 M.Sc. students, part time technical help Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Current research
1 4 Thermal pretreatment of pulses for innovative ingredients and consumer-ready meat products Work underway Step 1 - Comparing various processing conditions during micronization (temperatures, moisture level) Assessing physico-chemical properties and functionality of the modified pulses (flours) Working with industry partner InfraReady Products Limited Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Current research
1 4 Thermal pretreatment of pulses for innovative ingredients and consumer-ready meat products STEP 2 – “Best” pulse treatments will be evaluated in one or more meat products Instrumental and sensory evaluation Flavor volatiles Lipid and color stability STEP 3 - Planning to do some larger scale production runs at New Food Classics in Calgary to assess feasibility STEP 4 – Tech transfer and communicating benefits for the consumer and processor Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Current research
1 4 Thermal pretreatment of pulses for innovative ingredients and consumer-ready meat products M. Aliani, University of Manitoba focusing on flavor aspects Volatile extraction from green lentil and chickpea flour using Simultaneous Steam Distillation- Solvent Extraction and then GC-MS of volatiles Consumer evaluation of cooked pulses and burgers with pulses Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Conclusions
1 5 Pulses could be successfully used in various types of meat products High in protein, source of fiber Positive consumer view – can we take advantage of this halo effect? Non-GMO, Gluten-free Most success likely in “healthier” low-fat or natural meat products due to positive nutritional view of pulses Current research will help to better define how to optimize pulses as a value added ingredient with multiple functionalities Pulse Science Cluster Scientific Meeting, November 17-18, 2011
Happy to be working with pulses!
Leduc Food Processing Development Centre scaleup (Purenet)
Acknowledgements
Acknowledgements Funding (Past) Funding (Present) Saskatchewan Pulse Growers Natural Sciences and Engineering Research Council Pulse Research Network (PURENet), Agriculture and Agri-Food Canada Nutri-Pea Limited (Portage la Prairie, MB) Parrheim Foods (Saskatoon, SK) Canadian International Grains Institute (Winnipeg, MB) Growing Canadian Agri-Innovations Program, Canadian Agri-Science Clusters Initiative ( Pulse Cluster), Agriculture and Agri-Food Canada Saskatchewan Pulse Growers, Saskatoon, SK InfraReady Products Limited, Saskatoon, SK Other Support
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