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A2) Patent Application Publication 10) Pub. No.: US 2018/0055075 Al RICHARDS Et Al

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A2) Patent Application Publication 10) Pub. No.: US 2018/0055075 Al RICHARDS Et Al US 20180055075A1 as) United States a2) Patent Application Publication 10) Pub. No.: US 2018/0055075 Al RICHARDS et al. (43) Pub. Date: Mar. 1, 2018 (54) COMPOSITIONS AND METHODS OF Publication Classification PRESERVING MEAT SUBSTITUTES 61) Int. Cl. A23L 3/34 (2006.01) Applicant: Wisconsin Alumni Research (71) A23L 33/185 (2006.01) Foundation, Madison, WI (US) A23L 19/00 (2006.01) (72) Inventors: Mark P. RICHARDS, Madison, WI (52) US. Cl. (US); Mark HARGROVE, Ames, IA CPC wee A23LE 3/34 (2013.01); A23V 2002/00 (US); Nantawat (2013.01); 423L 19/00 (2016.08); A23L TATITYABORWORNTHAM, Madison, 33/185 (2016.08) WI (US); Jie YIN, Madison, WI (US); Wenjing ZHANG, Madison, WI (US) (57) ABSTRACT (21) Appl. No.: 15/680,995 (22) Filed: Aug. 18, 2017 The disclosure provides for compositions and methods for the preservation of meat substitutes containing plant heme Related U.S. Application Data protein. In particular, small molecules that can fit in the (60) Provisional application No. 62/377,192, filed on Aug. unique heme pocket of plant heme proteins are provided to 19, 2016. stabilize and preserve meat substitutes the products. Patent Application Publication Mar. 1,2018 Sheet 1 of 3 US 2018/0055075 Al 1 FIG. Patent Application pH 7 pH 6.6 Publication Mar. 1,2018 z 4 1 3 ke 1 i 4:3 L a pH 6.3 Sheet 2 of 3 US 2018/0055075 4 2 4 3 & 2 4: X 6 & FIG. 2 Al Patent Application Publication Mar. 1,2018 Sheet 3 of 3 US 2018/0055075 Al 3 FIG. US 2018/0055075 Al Mar. 1, 2018 COMPOSITIONS AND METHODS OF umol/kg, about 100 umol/kg, about 125 umol/kg, about 150 PRESERVING MEAT SUBSTITUTES umol/kg, about 175 umol/kg, about 200 umol/kg, about 250 umol/kg, about 300 umol/kg, about 350 umol/kg, about 400 PRIORITY CLAIM umol/kg, about 450 umol/kg or about 500 umol/kg of meat analog. The heme-stabilizing agent may be contacted with [0001] This application claims benefit of priority to U.S. said meat analog at a concentration of about 25 umol/kg to Provisional Application Ser. No. 62/377,192, filed Aug. 19, about pmol/kg, 1000 umol/kg, about 100 umol/kg to about 2016, the entire contents of which are hereby incorporated 200 umol/kg, or about 50 umol/kg to about 250 umol/kg of by reference. meat analog. The heme-stabilizing agent may be niacin, imidazole, 4-methyl imidazole, or histidine. FEDERAL GRANT SUPPORT CLAUSE [0007] The method may further comprise contacting said [0002] This invention was made with government support meat analong with a reductant, such as erythorbate or under 2014-67017-21648 awarded by the USDA/NIFA. The ascorbic acid. The reductant may be contacted with said government has certain rights in the invention. meat analog at a concentration of about 0.5 mmol/kg, 1 mmol/kg, 2 mmol/kg, 3 mmol/kg, 4 mmol/kg, 5 mmol/kg, 6 BACKGROUND OF THE DISCLOSURE mmol/kg, 7 mmol/kg, 8 mmol/kg, 10 mmol/kg, 12 mmol/kg, 14 mmol/kg, 16 mmol/kg, 18 mmol/kg, 19 mmol/kg or 20 1. Field of the Disclosure mmol/kg of meat analog, or no more than about 0.5 mmol/ [0003] This disclosure relates to composition and methods kg, 1 mmol/kg, 2 mmol/kg, 3 mmol/kg, 4 mmol/kg, 5 for the preservation of meat substitutes products including mmol/kg, 6 mmol/kg, 7 mmol/kg, 8 mmol/kg, 10 mmol/kg, plant heme protein. In particular, small molecules that react 12 mmol/kg, 14 mmol/kg, 16 mmol/kg, 18 mmol/kg, 19 with the unique heme pocket of plant heme proteins reduce mmol/kg or 20 mmol/kg of meat analog. The reductant may spoilage and preserve storage of such meat substitutes. be contacted with said meat analog at a concentration of about 0.5 to about 20 mmol/kg of meat analog, about 0.5 to 2. Related Art about 15 mmol/kg of meat analog, about 0.5 to about 10 mmol/kg of meat analog, or about 1 to about 10 mmol/kg of [0004] Meat analogs, also called meat alternatives, meat meat analog. substitutes, mock meats, faux meats, imitation meats, or [0008] The method may further comprise subjecting said vegetarian/vegan “meats” are designed to approximate cer- meat analog to a high oxygen environment during packag- tain aesthetic qualities (primarily texture, flavor and appear- ing, such as about 80% O,, optionally supplemented with ance) and/or chemical characteristics of specific types of CO,. The method may also further comprise packaging said meat. Many analogs are soy-based (tofu, tempeh) or gluten- meat analog, wherein the packaged environment is a low based. The growing interest in healthy diets, risks of animal- oxygen environment, such as about 75% N,/25% CO,. The borne disease and concerns over unethical animal manage- low oxyegen environment may comprise an oxygen scav- ment practices all make meat analogs more highly sought enging agent (such as ascorbic acid/sodium ascorbate or after. erythorbate) or system, such as an aqueous, enzymic, scav- [0005] Food preservation is a complicated process that enger system consisting of glucose/glucose oxidase/cata- requires both a means of preventing microbial contamina- lase. The method may further comprise freezing said meat tion and a means of preventing the development of off-colors analog. The meat analog may be treated at 0 to 6° C. The or off-flavors rendering the food unpalatable. Indeed, off- meat analog may be treated substantially in the absence of odor and off-flavor development during refrigerated and exogenous calcium. The method may further comprise treat- frozen storage of fish products is a major obstacle to ing said meat analog with a preservative, such as PLA2 consumer acceptance. The USDA estimates that more than enzyme and/or rosemary extract, and or further comprise 96 billion pounds of food in the U.S. were lost by retailers, treating said meat analog with an additive. The meat analog foodservice, and consumers in 1995, and meat, poultry and may retain red color and/or remains palatable at 0.6° C. for fish made up 8.5% of that number—over 8 billion pounds. 2, 3, 4, 5, 6, 7, 8, 9, 10 or 14 days beyond the date upon This problem also plagues the meat analog industry, and the which untreated meat analog would no longer retain red off-color aspect of meat analogs is a particular problem that color and/or be palatable. The meat analog may retain red has not been adequately resolved. color and/or remains palatable at -20° C. for 2, 3, 4, 5, 6, 7, 8, 9, 10 or 14 months beyond the date upon which untreated SUMMARY OF THE DISCLOSURE meat analog would no longer retain red color and/or be [0006] Thus, in accordance with the present disclosure, palatable. there is provided a method of improving storage life of a [0009] The method may further comprise adjusting the pH plant heme-containing meat analog comprising contacting of the meat analog to about 6.0-6.8, to about 6.0-6.6, to said meat analog with a heme-stabilizing agent. The heme- about 6.0-6.3, or to about 6.0. 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7 stabilizing agent may be contacted with said meat analog at and 6.8. Adjusting pH may comprise adding an acid solution a concentration of about 25 umol/kg, about 50 pmol/kg, to the meat analog, such as hydrochloric acid solution, a about 75 umol/kg, about 100 umol/kg, about 125 umol/kg, sodium hydroxide acid solution, a citric acid solution, or about 150 umol/kg, about 175 umol/kg, about 200 umol/kg, sodium phosphate solution. The method may further com- about 250 umol/kg, about 300 umol/kg, about 350 umol/kg, prise adding a buffering agent to stabilize pH of the meat about 400 pmol/kg, about 450 umol/kg or about 500 umol/ analog. The method may further comprise contacting said kg of meat analog. The heme-stabilizing agent may be meat analong with a reductant and/or further comprising contacted with said meat analog at a concentration of no subjecting said meat analog to a high oxygen environment more than about 25 wmol/kg, about 50 umol/kg, about 75 during packaging. US 2018/0055075 Al Mar. 1, 2018 [0010] In another embodiment, there is provided a meat umol/kg, about 175 umol/kg, about 200 umol/kg, about 250 analog containing plant hemoglobin protein and comprising umol/kg, about 300 umol/kg, about 350 umol/kg, about 400 about 50 to about 250 pmol/kg of an added heme-stabilizing umol/kg, about 450 umol/kg or about 500 umol/kg of meat agent. The heme-stabilizing agent may be present in said analog. The heme-stabilizing agent may be contacted with meat analog at a concentration of about 25 umol/kg, about said meat analog at a concentration of no more than about 25 50 umol/kg, about 75 umol/kg, about 100 umol/kg, about umol/kg, about 50 pmol/kg, about 75 umol/kg, about 100 125 umol/kg, about 150 umol/kg, about 175 umol/kg, about umol/kg, about 125 umol/kg, about 150 umol/kg, about 175 200 umol/kg, about 250 umol/kg, about 300 umol/kg, about umol/kg, about 200 umol/kg, about 250 umol/kg, about 300 350 umol/kg, about 400 umol/kg, about 450 pmol/kg or umol/kg, about 350 umol/kg, about 400 umol/kg, about 450 about 500 pmol/kg of meat analog.
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