Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario

Trends in Food Science & Technology - Tập 110 - Trang 833-840 - 2021
Juan D. Rios-Mera1, Erick Saldaña2, Iliani Patinho1, Miriam M. Selani3, Carmen J. Contreras-Castillo1
1Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura ‘‘Luiz de Queiroz’’ (ESALQ), Universidade de São Paulo (USP), Piracicaba city, SP, Brazil
2Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
3Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, Buri, SP, Brazil

Tài liệu tham khảo

Aguirrezábal, 2000, The effect of paprika, garlic and salt on rancidity in dry sausages, Meat Science, 54, 77, 10.1016/S0309-1740(99)00074-1

Almeida, 2017, Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 76, 299, 10.1016/j.lwt.2016.06.017

Almeida, 2014, Production of low-fat emulsified cooked sausages using amorphous cellulose gel, Journal of Food Quality, 37, 437, 10.1111/jfq.12104

Alves, 2017, Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl, Meat Science, 123, 50, 10.1016/j.meatsci.2016.09.001

Arcanjo, 2019, Bioactivities of wine components on marinated beef during aging, Journal of Functional Foods, 57, 19, 10.1016/j.jff.2019.03.040

Arcanjo, 2018, Benefits of wine-based marination of strip steaks prior to roasting: Inhibition of protein oxidation and impact on sensory properties, Journal of the Science of Food and Agriculture, 99, 1108, 10.1002/jsfa.9278

Beal, 2011, Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil ) extract as natural antioxidant, International Journal of Food Sciences & Nutrition, 62, 703, 10.3109/09637486.2011.579089

Beriain, 2018, Improvement of the functional and healthy properties of meat products, 1

Bertol, 2012, Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times, Food Science and Technology, 32, 783, 10.1590/S0101-20612012005000110

Borella, 2019, Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life, Journal of Food Processing and Preservation, 10.1111/jfpp.14092

Bouvard, 2015, Carcinogenicity of consumption of red and processed meat, The Lancet Oncology, 16, 1599, 10.1016/S1470-2045(15)00444-1

Brasil, 2007, Agência Nacional de Vigilância Sanitária. Resolução RDC N° 2, de 15 de janeiro de 2007. Regulamento Técnico sobre aditivos aromatizantes, Seção, 1, 41

Brasil, 2018, Pecuária e Abastecimento. Secretaria de Defesa Agropecuária. Instrução Normativa N° 17, de 29 de maio de 2018. Regulamento Técnico sobre a identidade e requisitos de qualidade que deve atender o produto cárneo temperado, Seção, 1, 5

Brasil, 2019, Agência Nacional de Vigilância Sanitária. Resolução RDC N° 272, de 14 de março de 2019. Aditivos alimentares autorizados para uso em carnes e produtos cárneos, Seção, 1, 194

Câmara, 2015, Reducing animal fat in bologna sausage using pre-emulsified linseed oil: Technological and sensory properties, Journal of Food Quality, 38, 201, 10.1111/jfq.12136

Campagnol, 2011, Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl, Meat Science, 87, 239, 10.1016/j.meatsci.2010.10.018

Campagnol, 2012, Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages, Meat Science, 91, 334, 10.1016/j.meatsci.2012.02.012

Campagnol, 2012, Amorphous cellulose gel as a fat substitute in fermented sausages, Meat Science, 90, 36, 10.1016/j.meatsci.2011.05.026

Carvalho, 2013, Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content, Food Science and Technology, 33, 776, 10.1590/S0101-20612013000400025

Choi, 2014, Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage, Meat Science, 96, 21, 10.1016/j.meatsci.2013.06.022

Chun, 2014, Effect of NaCl/monosodium glutamate (MSG) mixture on the sensorial properties and quality characteristics of model meat products, Korean Journal for Food Science of Animal Resources, 34, 576, 10.5851/kosfa.2014.34.5.576

Ciriano, 2012, Reduction of sodium and increment of calcium and ω‐3 polyunsaturated fatty acids in dry fermented sausages: Effects on the mineral content, lipid profile and sensory quality, Journal of the Science of Food and Agriculture, 93, 876, 10.1002/jsfa.5811

Coelho, 2019, In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides, Food Hydrocolloids, 91, 19, 10.1016/j.foodhyd.2019.01.018

Desmond, 2006, Reducing salt: A challenge for the meat industry, Meat Science, 74, 188, 10.1016/j.meatsci.2006.04.014

Faria, 2015, Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose, Meat Science, 104, 44, 10.1016/j.meatsci.2015.02.002

Fernandes, 2018, Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage, Meat Science, 137, 244, 10.1016/j.meatsci.2017.11.018

Fernandes, 2016, Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere, Food Control, 63, 65, 10.1016/j.foodcont.2015.11.027

Figueirêdo, 2014, Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage, Food Research International, 65, 137, 10.1016/j.foodres.2014.07.016

Firuzi, 2019, Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 102, 237, 10.1016/j.lwt.2018.12.048

Fruet, 2019, Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains, Meat Science, 154, 119, 10.1016/j.meatsci.2019.04.014

Fulladosa, 2009, Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content, Meat Science, 82, 213, 10.1016/j.meatsci.2009.01.013

Guedes-Oliveira, 2019, Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin, Food Sciences and Nutrition, 7, 1328

Hautrive, 2019, Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 102, 403, 10.1016/j.lwt.2018.12.025

Heck, 2019, Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary, Meat Science, 148, 164, 10.1016/j.meatsci.2018.10.017

Heck, 2018, Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques, Meat Science, 146, 147, 10.1016/j.meatsci.2018.08.009

Heck, 2017, Is it possible to produce a low-fat burger with a healthy n−6/n−3 PUFA ratio without affecting the technological and sensory properties?, Meat Science, 130, 16, 10.1016/j.meatsci.2017.03.010

Horita, 2016, The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life, Food Research International, 84, 1, 10.1016/j.foodres.2016.02.006

Horita, 2014, Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts, Food Research International, 66, 29, 10.1016/j.foodres.2014.09.002

Inguglia, 2017, Trends in Food Science & Technology Salt reduction strategies in processed meat products – a review, Trends in Food Science & Technology, 59, 70, 10.1016/j.tifs.2016.10.016

Instituto Brasileiro de Geografia e Estatística -

Martins, 2019, Omega-3 and polyunsaturated fatty acids-enriched hamburgers using sterol-based oleogels, European Journal of Lipid Science and Technology, 121, 10.1002/ejlt.201900111

Morais, 2013, Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil, Meat Science, 95, 403, 10.1016/j.meatsci.2013.04.017

Munekata, 2015, Peanut skin extract reduces lipid oxidation in cooked chicken patties, Poultry Science, 94, 442, 10.3382/ps/pev005

Munekata, 2017, Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix, Meat Science, 124, 54, 10.1016/j.meatsci.2016.11.002

Novello, 2013, Golden flaxseed and its byproducts in beef patties: Physico-chemical evaluation and fatty acid profile, Ciência Rural, 43, 1707, 10.1590/S0103-84782013000900027

Oliveira, 2014, Antioxidant activity and inhibition of meat lipid oxidation by soy protein hydrolysates obtained with a microbial protease, International Food Research Journal, 21, 775

Østerlie, 2005, Lycopene from tomato products added minced meat: Effect on storage quality and colour, Food Research International, 38, 925, 10.1016/j.foodres.2004.12.003

Paglarini, 2018, Functional emulsion gels with potential application in meat products, Journal of Food Engineering, 222, 29, 10.1016/j.jfoodeng.2017.10.026

Paglarini, 2019, Functional emulsion gels as pork back fat replacers in Bologna sausage, Food Structure, 20, 100105, 10.1016/j.foostr.2019.100105

Paglarini, 2019, Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 99, 453, 10.1016/j.lwt.2018.10.005

Pérez-Palacios, 2019, Strategies for enrichment in ω-3 fatty acids aiming for healthier meat products, Food Reviews International, 35, 485, 10.1080/87559129.2019.1584817

Camila Da Costa De, 2019, Evaluation of the antioxidant and antimicrobial activity of protein hydrolysates and peptide fractions derived from Colossoma macropomum and their effect on ground beef lipid oxidation evaluation of the antioxidant and antimicrobial activity of protein, Journal of Aquatic Food Product Technology, 28, 677, 10.1080/10498850.2019.1628152

Reinert, 1983, Une méthode de classification descendante hiérarchique: Application à l’analyse lexicale par contexte, Les Cahiers de l’analyse Des Données, 8, 187

Rey, 2005, Use of natural food/plant extracts: Cloudberry (rubus chamaemorus), beetroot (beta vulgaris “vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 38, 363, 10.1016/j.lwt.2004.06.010

Ruusunen, 2002, Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures, Agricultural and Food Science in Finland, 11, 199, 10.23986/afsci.5725

Ruusunen, 2005, Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties, Meat Science, 69, 53, 10.1016/j.meatsci.2004.06.005

Saldaña, 2020, Looking at non-sensory factors underlying consumers' perception of smoked bacon, Meat Science, 163, 108072, 10.1016/j.meatsci.2020.108072

Santos, 2015, Is there a potential consumer market for low-sodium fermented sausages?, Journal of Food Science, 80, S1093, 10.1111/1750-3841.12847

Santos, 2017, Adding blends of NaCl, KCl, and CaCl2 to low-sodium dry fermented sausages: Effects on lipid oxidation on curing process and shelf life, Journal of Food Quality - Hindawi

Santos, 2014, Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl, Meat Science, 96, 509, 10.1016/j.meatsci.2013.08.024

Selani, 2016, Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile, Meat Science, 115, 9, 10.1016/j.meatsci.2016.01.002

Selani, 2016, Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger, Meat Science, 112, 69, 10.1016/j.meatsci.2015.10.020

Seman, 1980, Effect of reduction and partial replacement of sodium on bologna characteristics and acceptability, Journal of Food Science, 45, 1116, 10.1111/j.1365-2621.1980.tb06500.x

Serrano-León, 2018, Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product, Food Research International, 108, 93, 10.1016/j.foodres.2018.03.031

Shahamirian, 2019, Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: Oxidative stability, sensorial and microbiological characteristics, Journal of Food Science & Technology, 56, 1174, 10.1007/s13197-019-03580-5

Sharma, 2012, Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince, International Journal of Food Science and Technology, 47, 61, 10.1111/j.1365-2621.2011.02807.x

Stefanello, 2015, Oxidative and microbiological stability of fresh pork with added sun mushroom powder, Ciencia E Agrotecnologia, 39, 381, 10.1590/S1413-70542015000400009

Vidal, 2019, Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties, Meat Science, 152, 49, 10.1016/j.meatsci.2019.02.005

Vital, 2016, Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability, PloS One, 11, 10.1371/journal.pone.0160535

Youssef, 2011, Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil, Meat Science, 87, 356, 10.1016/j.meatsci.2010.11.011

Zegarra, 2018, Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh, Journal of Food Processing and Preservation, 42

da Agricultura

Pélissier

Thông tin
Thông tin xuất bản

Trends in Food Science & Technology

Tập 110

833-840

Thông tin tác giả