Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31798
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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-Alvarez, José Angel-
dc.contributor.authorSepúlveda, Néstor-
dc.contributor.authorSosa-Morales, Maria Elena-
dc.contributor.authorTeixeira, Alfredo-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorFrizzo, Laureano-
dc.contributor.authorRosmini, Marcelo-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T10:24:03Z-
dc.date.available2024-03-22T10:24:03Z-
dc.date.created2022-04-
dc.identifier.citationFoods Volume 11 Issue 8es_ES
dc.identifier.issn2304-8158-
dc.identifier.urihttps://hdl.handle.net/11000/31798-
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.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent21es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectfunctional ingredientses_ES
dc.subjectsodium chloridees_ES
dc.subjectsaturated fates_ES
dc.subjectdietary fiberes_ES
dc.subjectprobioticses_ES
dc.subjectnitritees_ES
dc.subjectconsumer preferencees_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleDevelopment of Healthier and Functional Dry Fermented Sausages: Present and Futurees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/foods11081128es_ES
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Artículos Tecnología Agroalimentaria


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