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

被引：26

作者：

Sirini, Noeli ^{[1
]}

Munekata, Paulo E. S. ^{[2
]}

Lorenzo, Jose M. ^{[2
,3
]}

Stegmayer, Maria Angeles ^{[1
]}

Pateiro, Mirian ^{[2
]}

Perez-Alvarez, Jose Angel ^{[4
]}

Sepulveda, Nestor ^{[5
,6
]}

Sosa-Morales, Maria Elena ^{[7
]}

Teixeira, Alfredo ^{[8
]}

Fernandez-Lopez, Juana ^{[4
]}

Frizzo, Laureano ^{[1
,9
]}

Rosmini, Marcelo ^{[9
]}

机构：

[1] Natl Univ Litoral, CONICET, Lab Food Anal Med Vet R Dalla Santina, Inst Vet Sci ICiVet Litoral,Natl Council Sci & Te, RA-3080 Esperanza, Santa Fe, Argentina

[2] Ctr Tecnol Carne Galicia, Avd Galicia 4,Parque Tecnol Galicia, Orense 32900, Spain

[3] Univ Vigo, Area Tecnol Alimentos, Fac Ciencias, Orense 32004, Spain

[4] Univ Miguel Hernandez, Escuela Politecn Super Orihuela, UMH1 Gupo REVIV Generalitat Valencia, Dept Tecnol Agroalimentaria,IPOA Res Grp, Orihuela 03312, Spain

[5] Univ La Frontera, Ctr Tecnol & Innovac Carne CTI Carne, Temuco 4780000, Chile

[6] Univ La Frontera, Fac Ciencias Agr & Forestales, Dept Prod Agr, Temuco 4780000, Chile

[7] Univ Guanajuato, Div Ciencias Vida, Dept Alimentos, Campus Irapuato Salamanca, Guanajuato 36500, Mexico

[8] Inst Politecn Braganca, Escola Super Agr, Apartado 172, P-5301855 Braganca, Portugal

[9] Natl Univ Litoral, Fac Vet Sci, Dept Publ Hlth, RA-3080 Esperanza, Santa Fe, Argentina

来源：

FOODS | 2022年 / 11卷 / 08期

关键词：

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;

D O I：

10.3390/foods11081128

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：21

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