Functional fermented sausages - present state and perspectives | Funkcionalne fermentisane kobasice - sadasnje stanje i perspektive
2007
Obradovic, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Veskovic-Moracanin, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
The enormous success of functional foods is the result of growing awareness of the health-enhancing properties for prevention and treatment of health concerns beyond the basic nutritional component of many foods. Meat and meat products are essential for balanced diet but the meat industry was reluctant to follow this health trend. The present review outlines some potential opportunities for production of fermented sausage with respect to improve the health image of this meat product. Examples include enzymatic hydrolyzates of meat proteins which release, during fermentation, numerous physiologically active components, including bioactive peptides. Data on the effect of bacteriocin producing strains on the complete safety of fermented meat products are encouraging. The application of probiotics in meat industry is still in infant phase. Developing functional fermented sausages could be the solution that leads the meat industry in right direction.
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