Repository logo
 
Publication

Development of healthier and functional dry fermented sausages: present and future

2022Journal article Open access
Simple item page
dc.contributor.authorSirini, Noelí
dc.contributor.authorMunekata, Paulo E.S.
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.contributor.authorStegmayer, María Ángeles
dc.contributor.authorPateiro, Mirian
dc.contributor.authorPérez-Álvarez, José Ángel
dc.contributor.authorSepúlveda, Néstor
dc.contributor.authorSosa-Morales, María Elena
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorFernández-López, Juana
dc.contributor.authorFrizzo, Laureano
dc.contributor.authorRosmini, Marcelo
dc.date.accessioned2022-05-18T10:29:22Z
dc.date.available2022-05-18T10:29:22Z
dc.date.issued2022
dc.description.abstractIn 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.pt_PT
dc.description.sponsorshipThe authors are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks are extended to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01). P.E.S.M. acknowledges postdoctoral fellowship support from the Ministry of Science and Innovation (MCIN, Spain) “Juan de la Cierva” program (IJC2020-043358-I).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSirini, Noelí; Munekata, Paulo E.S.; Lorenzo, José M.; Stegmayer, María Ángeles; Pateiro, Mirian; Pérez-Álvarez, José Ángel; Sepúlveda, Néstor; Sosa-Morales, María Elena; Teixeira, Alfredo; Fernández-López, Juana; Frizzo, Laureano; Rosmini, Marcelo (2022). Development of healthier and functional dry fermented sausages: present and future. Foods. EISSN 2304-8158. 11:8, p. 1-21pt_PT
dc.identifier.doi10.3390/foods11081128pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/25477
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFunctional ingredientspt_PT
dc.subjectSodium chloridept_PT
dc.subjectSaturated fatpt_PT
dc.subjectDietary fiberpt_PT
dc.subjectProbioticspt_PT
dc.subjectPostbioticspt_PT
dc.subjectNitritept_PT
dc.subjectConsumer preferencept_PT
dc.titleDevelopment of healthier and functional dry fermented sausages: present and futurept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue8pt_PT
oaire.citation.startPage1128pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
foods-11-01128-v2.pdf
Size:
777.19 KB
Format:
Adobe Portable Document Format
Download

Collections

ESA - Artigos em Revistas Indexados à WoS/Scopus