Development of Healthier and Functional Dry Fermented Sausages: Present and Future
Sirini, Noelí | Munekata, Paulo E. S. | Lorenzo Rodriguez, Jose Manuel | Stegmayer, María Ángeles | Pateiro, Mirian | Pérez-Alvarez, José Angel | Sepúlveda, Néstor | Sosa-Morales, Maria Elena | Teixeira, Alfredo | Fernandez-Lopez, Juana | Frizzo, Laureano | Rosmini, Marcelo | Departamentos de la UMH::Tecnología Agroalimentaria
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.
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Эту запись предоставил Universidad Miguel Hernández