New formulations for healthier dry fermented sausages: a review |
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| Affiliation: | 1. Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Republic of Serbia;2. Department of Chemistry and Chemical Engineering, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Republic of Serbia;3. Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Republic of Serbia;4. Institute of Food Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Republic of Serbia;1. Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain;2. Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain;1. Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla–La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain;2. Department of Analytical Chemistry and Food Technology, School of Engineers Agronomist, University of Castilla–La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;3. Regional Institute for Applied Scientific Research (IRICA), University of Castilla–La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain |
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| Abstract: | An excessive intake of meat products, particularly dry fermented sausages, is not recommended from a health point of view, at least for some population groups, due to their high level of sodium and animal fat. Many efforts of the meat industry are focused on the development of new products with better nutritional properties than traditional ones. KCl, CaCl2, and/or calcium ascorbate, among others, have been assessed as partial substitutes of NaCl, giving products with acceptable sensory quality, smaller amounts of sodium and being sometimes a significant source of potassium or calcium. In relation to fat, recent research has focused on the use of different types of fibres and vegetable oils as partial substitutes of pork backfat. The use of fibres results in low-fat and low-energy products. The use of vegetable oils results in products with healthier fatty acid profiles. Aspects related to improving sensory properties and control of oxidation should be taken into account in future research. |
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