Quality improvement of traditional dry fermented sausages based on innovative technological strategies

• Autor(a) principal: Rocha, João M.
• Data de Publicação: 2016
• Outros Autores: Elias, Miguel N.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10174/20088
• topic: Dry Sausages; Meat Industry; Meat Science and Technology; Meat Industry; Official Certification; Biogenic Amines; Polycyclic Aromatic Hydrocarbons; Sensory Characteristics; Micro Biota and Starter Cultures; Coagulase-Negative Staphylococcus; Lactic Acid Bacteria; Yeasts

Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since they are likely to result in products with higher added value and quality standards most suited to the requirements and concerns of the modern consumers. Among those efforts, it may be highlighted the studies involving innovative processing parameters and technologies to overcome practical problems gathered in the meat industry, which are mostly associated with food quality and safety. Additionally, characterization of traditional dry sausages and rationalization of their processing are essential for further achievement of any official certification. Thus, this article attempts to point out some research lines of highest interest in meat science (and particularly to the broad variety of regional dry fermented sausages), towards to the valorisation of technological, nutritional and commercial features. In addition, it is here emphasized the importance for the continuous improvement of the quality and safety of meat products as a way to respond to the current concerns regarding its consumption and the general advices in reducing its daily intake.