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

Autores
Sirini, Noelí Estefanía; Munekata, Paulo E. S.; Lorenzo, José M.; Stegmayer, María Angeles; Pateiro, Mirian; Pérez Álvarez, José Ángel; Sepúlveda, Néstor; Sosa Morales, María Elena; Teixeira, Alfredo; Fernández López, Juana; Frizzo, Laureano Sebastian; Rosmini, Marcelo Raul
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Munekata, Paulo E. S.. Centro Tecnológico de la Carne de Galicia; España
Fil: Lorenzo, José M.. Universidad de Vigo; España
Fil: Stegmayer, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Pateiro, Mirian. Centro Tecnológico de la Carne de Galicia; España
Fil: Pérez Álvarez, José Ángel. Universidad de Miguel Hernández; España
Fil: Sepúlveda, Néstor. Universidad de La Frontera; Chile
Fil: Sosa Morales, María Elena. Universidad de Guanajuato; México
Fil: Teixeira, Alfredo. No especifíca;
Fil: Fernández López, Juana. Universidad de Miguel Hernández; España
Fil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina
Materia
CONSUMER PREFERENCE
DIETARY FIBER
FUNCTIONAL INGREDIENTS
NITRITE
POSTBIOTICS
PROBIOTICS
SATURATED FAT
SODIUM CHLORIDE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/210491
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/210491
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of Healthier and Functional Dry Fermented Sausages: Present and FutureSirini, Noelí EstefaníaMunekata, Paulo E. S.Lorenzo, José M.Stegmayer, María AngelesPateiro, MirianPérez Álvarez, José ÁngelSepúlveda, NéstorSosa Morales, María ElenaTeixeira, AlfredoFernández López, JuanaFrizzo, Laureano SebastianRosmini, Marcelo RaulCONSUMER PREFERENCEDIETARY FIBERFUNCTIONAL INGREDIENTSNITRITEPOSTBIOTICSPROBIOTICSSATURATED FATSODIUM CHLORIDEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In 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.Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Munekata, Paulo E. S.. Centro Tecnológico de la Carne de Galicia; EspañaFil: Lorenzo, José M.. Universidad de Vigo; EspañaFil: Stegmayer, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Pateiro, Mirian. Centro Tecnológico de la Carne de Galicia; EspañaFil: Pérez Álvarez, José Ángel. Universidad de Miguel Hernández; EspañaFil: Sepúlveda, Néstor. Universidad de La Frontera; ChileFil: Sosa Morales, María Elena. Universidad de Guanajuato; MéxicoFil: Teixeira, Alfredo. No especifíca;Fil: Fernández López, Juana. Universidad de Miguel Hernández; EspañaFil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; ArgentinaMDPI2022-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/210491Sirini, Noelí Estefanía; Munekata, Paulo E. S.; Lorenzo, José M.; Stegmayer, María Angeles; Pateiro, Mirian; et al.; Development of Healthier and Functional Dry Fermented Sausages: Present and Future; MDPI; Foods; 11; 8; 4-2022; 1-212304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/11/8/1128info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11081128info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:10:32Zoai:ri.conicet.gov.ar:11336/210491instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:10:33.209CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of Healthier and Functional Dry Fermented Sausages: Present and Future
title Development of Healthier and Functional Dry Fermented Sausages: Present and Future
spellingShingle Development of Healthier and Functional Dry Fermented Sausages: Present and Future
Sirini, Noelí Estefanía
CONSUMER PREFERENCE
DIETARY FIBER
FUNCTIONAL INGREDIENTS
NITRITE
POSTBIOTICS
PROBIOTICS
SATURATED FAT
SODIUM CHLORIDE
title_short Development of Healthier and Functional Dry Fermented Sausages: Present and Future
title_full Development of Healthier and Functional Dry Fermented Sausages: Present and Future
title_fullStr Development of Healthier and Functional Dry Fermented Sausages: Present and Future
title_full_unstemmed Development of Healthier and Functional Dry Fermented Sausages: Present and Future
title_sort Development of Healthier and Functional Dry Fermented Sausages: Present and Future
dc.creator.none.fl_str_mv Sirini, Noelí Estefanía
Munekata, Paulo E. S.
Lorenzo, José M.
Stegmayer, María Angeles
Pateiro, Mirian
Pérez Álvarez, José Ángel
Sepúlveda, Néstor
Sosa Morales, María Elena
Teixeira, Alfredo
Fernández López, Juana
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raul
author Sirini, Noelí Estefanía
author_facet Sirini, Noelí Estefanía
Munekata, Paulo E. S.
Lorenzo, José M.
Stegmayer, María Angeles
Pateiro, Mirian
Pérez Álvarez, José Ángel
Sepúlveda, Néstor
Sosa Morales, María Elena
Teixeira, Alfredo
Fernández López, Juana
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raul
author_role author
author2 Munekata, Paulo E. S.
Lorenzo, José M.
Stegmayer, María Angeles
Pateiro, Mirian
Pérez Álvarez, José Ángel
Sepúlveda, Néstor
Sosa Morales, María Elena
Teixeira, Alfredo
Fernández López, Juana
Frizzo, Laureano Sebastian
Rosmini, Marcelo Raul
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv CONSUMER PREFERENCE
DIETARY FIBER
FUNCTIONAL INGREDIENTS
NITRITE
POSTBIOTICS
PROBIOTICS
SATURATED FAT
SODIUM CHLORIDE
topic CONSUMER PREFERENCE
DIETARY FIBER
FUNCTIONAL INGREDIENTS
NITRITE
POSTBIOTICS
PROBIOTICS
SATURATED FAT
SODIUM CHLORIDE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Munekata, Paulo E. S.. Centro Tecnológico de la Carne de Galicia; España
Fil: Lorenzo, José M.. Universidad de Vigo; España
Fil: Stegmayer, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Pateiro, Mirian. Centro Tecnológico de la Carne de Galicia; España
Fil: Pérez Álvarez, José Ángel. Universidad de Miguel Hernández; España
Fil: Sepúlveda, Néstor. Universidad de La Frontera; Chile
Fil: Sosa Morales, María Elena. Universidad de Guanajuato; México
Fil: Teixeira, Alfredo. No especifíca;
Fil: Fernández López, Juana. Universidad de Miguel Hernández; España
Fil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/210491
Sirini, Noelí Estefanía; Munekata, Paulo E. S.; Lorenzo, José M.; Stegmayer, María Angeles; Pateiro, Mirian; et al.; Development of Healthier and Functional Dry Fermented Sausages: Present and Future; MDPI; Foods; 11; 8; 4-2022; 1-21
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/210491
identifier_str_mv Sirini, Noelí Estefanía; Munekata, Paulo E. S.; Lorenzo, José M.; Stegmayer, María Angeles; Pateiro, Mirian; et al.; Development of Healthier and Functional Dry Fermented Sausages: Present and Future; MDPI; Foods; 11; 8; 4-2022; 1-21
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/11/8/1128
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11081128
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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