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

Autor:	Sirini N; Laboratory of Food Analysis 'Med. Vet R. Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina., Munekata PES; Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain., Stegmayer MÁ; Laboratory of Food Analysis 'Med. Vet R. Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina., Pateiro M; Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Pérez-Álvarez JÁ; IPOA Research Group (UMH-1 Grupo REVIV-Generalitat Valenciana), Dept Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra Beniel, Km 3.2, 03312 Orihuela, Spain., Sepúlveda N; Centro de Tecnología e Innovación de la Carne (CTI-Carne), Universidad de La Frontera, Temuco 4780000, Chile.; Departamento de Producción Agropecuaria, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile., Sosa-Morales ME; Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Guanajuato, Mexico., Teixeira A; Escola Superior Agrária, Instituto Politécnico de Bragança, Apartado 172, 5301-855 Bragança, Portugal., Fernández-López J; IPOA Research Group (UMH-1 Grupo REVIV-Generalitat Valenciana), Dept Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra Beniel, Km 3.2, 03312 Orihuela, Spain., Frizzo L; Laboratory of Food Analysis 'Med. Vet R. Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina.; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza 3080, Province of Santa Fe, Argentina., Rosmini M; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza 3080, Province of Santa Fe, Argentina.
Jazyk:	angličtina
Zdroj:	Foods (Basel, Switzerland) [Foods] 2022 Apr 14; Vol. 11 (8). Date of Electronic Publication: 2022 Apr 14.
DOI:	10.3390/foods11081128
Abstrakt:	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.
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu