Repositorio UFRO · Omeka S

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
Versión del recurso (Recomendado-único)	version publicada
Tipo de ruta	dorada verde
Access Rights	acceso abierto
Derechos de acceso	acceso abierto
Id de Web of Science	WOS:000786102700001
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
License	CC BY 4.0
Condición de la licencia (Recomendado-repetible)	CC BY 4.0