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

SIRINI, 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

Foods

MDPI

Año: 2022 vol. 11 p. 1 - 21

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 intoimproving meat products and achieving healthier and functional formulations that meet the demandsof today?s market and consumers. This article aims to review the current functional fermentedmeat products, especially on sausage development. Firstly, an emphasis is given to reducing andreplacing traditional ingredients associated with increased risk to consumer?s health (sodium, fat, andnitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), andinducing health benefits. Secondly, a look at future fermented sausages is provided by mentioningemerging strategies to produce innovative healthier and functional meat products. Additionalrecommendations were also included to assist researchers in further development of healthier andfunctional sausages.