Development of Healthier and Functional Dry Fermented Sausages: Present and Future

Primer Autor
Munekata, Paulo E. S.
Co-autores
Sirini, Noeli
Lorenzo, Jose M.
Stegmayer, Maria Angeles
Pateiro, Mirian
Perez-Alvarez, Jose Angel
Sepulveda, Nestor
Sosa-Morales, Maria Elena
Teixeira, Alfredo
Fernandez-Lopez, Juana
Frizzo, Laureano
Rosmini, Marcelo
Título
Development of Healthier and Functional Dry Fermented Sausages: Present and Future
Editorial
MDPI
Revista
FOODS
Lenguaje
en
Resumen
In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today's market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer's health (sodium, fat, and nitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), and inducing health benefits. Secondly, a look at future fermented sausages is provided by mentioning emerging strategies to produce innovative healthier and functional meat products. Additional recommendations were also included to assist researchers in further development of healthier and functional sausages.
Tipo de Recurso
artículo de revisión
doi
10.3390/foods11081128
Formato Recurso
PDF
Palabras Claves
functional ingredients
sodium chloride
saturated fat
dietary fiber
probiotics
postbiotics
nitrite
consumer preference
PROCESSED MEAT-PRODUCTS
INTERNATIONAL SCIENTIFIC ASSOCIATION
DIFFERENT STARTER CULTURES
PORK NANX WUDL
IN-VITRO
NATURAL ANTIOXIDANTS
FAT REPLACER
CONSENSUS STATEMENT
DISODIUM GUANYLATE
COOKED SAUSAGES
Ubicación del archivo
http://dx.doi.org/10.3390/foods11081128
Categoría OCDE
Ciencia y tecnología de los alimentos
Materias
ingredientes funcionales
cloruro de sodio
grasas saturadas
fibra dietética
probióticos
postbióticos
nitrito
preferencia del consumidor
PRODUCTOS CÁRNICOS PROCESADOS
ASOCIACIÓN CIENTÍFICA INTERNACIONAL
DIFERENTES CULTIVOS INICIALES
CERDO NANX WUDL
IN-VITRO
ANTIOXIDANTES NATURALES
REEMPLAZO DE GRASAS
DECLARACIÓN DE CONSENSO
GUANILATO DISÓDICO
salchichas cocidas
Disciplinas de la OCDE
Tecnología de los Alimentos
Biotecnología Alimentaria
Nutrición y Dietética
Título de la cita (Recomendado-único)
Development of Healthier and Functional Dry Fermented Sausages: Present and Future
Identificador del recurso (Mandatado-único)
artículo de revisión
Versión del recurso (Recomendado-único)
version publicada
License
CC BY 4.0
Condición de la licencia (Recomendado-repetible)
CC BY 4.0
Derechos de acceso
acceso abierto
Access Rights
acceso abierto
Id de Web of Science
WOS:000786102700001
Colecciones
Colección Publicaciones Científicas
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