New formulations for healthier dry fermented sausages: a review

Muguerza, E; Gimeno, Olga; Ansorena, Diana; Astiasarán, Icíar

doi:10.1016/j.tifs.2003.12.010

Cited by 115 publications

(79 citation statements)

References 49 publications

(27 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, in recent years, these trends in health and lifestyle have been focused on reducing the consumption of animal fats (Ritzoulis et al, 2010). Therefore, the consumption of fat from meat products is associated with health problems (Muguerza et al, 2004), which has led to the reformulation of products with reduced fat content. Thus, reformulations in meat products seek to reduce fat, while maintaining product acceptance without affecting its appearance, smell, and flavor ensuring that these products can be considered functional foods, in some cases.…”

Section: Introductionmentioning

confidence: 99%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

show abstract

Section: Introductionmentioning

confidence: 99%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

show abstract

“…At a moderate level of incorporation, which varies according to the oil used, the dry-fermented sausages obtained present a highly significant increase in their unsaturated fatty acid fractions, and a marked reduction in cholesterol level, and so an appreciable improvement in their nutritional qualities [81]. However, care must be taken not to let adding oils increase lipid oxidation.…”

Section: Incorporation Of Oil In Dry-fermented Sausagementioning

confidence: 99%

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

View full text Add to dashboard Cite

The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

show abstract

“…One of the most important approaches to the development of potential meat-based functional foods is the partial replacement of meat fats with various non-meat fats of plant and marine origin [8]. Several technological options have been applied to fresh, cooked and fermented meat products to give healthier lipid formulation [10][11][12][13]. Numerous efforts have been also made to fortify meat products with various components [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Recipe Optimization to Produce Functional Food Based on Meat and Fish

Conte¹,

Mastromatteo²

2016

J Nutr Food Sci

View full text Add to dashboard Cite

Functional foods were produced from the combination of minced meat or fish with extra virgin olive oil and vegetable flour. Proper concentrations of oil and vegetable flours were selected to improve the nutritional properties of processed meat and fish burgers. Sensory evaluations were also carried out in different sessions by trained panel and generic consumers to assess product acceptability. The results of the work demonstrated that the two ingredients, selected for their well-known healthy benefits, enhance not only the nutritional value but also the sensory properties of food. In particular, the best formulation for meat patties contained 10% oil and 10% red pepper flour, whereas, 15% oil and 5% yellow pepper flour and 17.5% oil and 7.5% zucchini flour were the optimized ingredients for fish burgers. These recipes did not score significantly different from other CCD options but were preferred by consumers, when asked to compare these new products to traditional burgers. Moreover, analytical investigations carried out before and after cooking assessed the preservation of the health-giving compounds deriving from the pepper flour.

show abstract

New formulations for healthier dry fermented sausages: a review

Cited by 115 publications

References 49 publications

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Recipe Optimization to Produce Functional Food Based on Meat and Fish

Contact Info

Product

Resources

About