ALTERNATIVAS PARA A SAUDABILIDADE DE SALAMES: REVISÃO DE ESCOPO: COMPOSIÇÃO FÍSICO-QUÍMICA DE SALAMES- REVISÃO DE ESCOPO

Tatiana Labre Silva

doi:10.61164/rmnm.v6i1.2224

Autores/as

Tatiana Labre Silva Doutorado/PPGCTA - UFRRJ

DOI:

https://doi.org/10.61164/rmnm.v6i1.2224

Palabras clave:

embutidos fermentados, sostenibilidad, ultraprocessados

Resumen

En esta revisión se realizó una descripción general de la composición del salami, con el objetivo de proporcionar una base de datos de referencia para que los profesionales e investigadores de la industria alimentaria comprendan enfoques para mantener o mejorar la calidad de este producto cárnico. Entre los factores relacionados con la composición del salami destaca el tipo de elaboración. Otro factor relevante fue la reducción del contenido de grasa, objetivo para aumentar la calidad nutricional de la fracción lipídica, en sustitución de la grasa del cerdo. El tipo de matriz cárnica también tuvo evidencia, ya sea por la valorización de diferentes grupos raciales de cerdos autóctonos o por el uso alternativo de otras fuentes de matrices cárnicas. La adición de sales no sódicas ha sido objeto de estudios exclusivos o combinados. El desarrollo de nuevas tecnologías en el procesamiento del salami debe responder a los estándares de identidad y calidad de este producto cárnico reestructurado. Y si bien los productos cárnicos ultraprocesados son parte de la dieta, el suministro nutricional y la seguridad alimentaria, la búsqueda de dietas saludables y sostenibles surge ante los desafíos para el desarrollo de sistemas productivos integrados, con una creciente demanda de productos de etiqueta limpia.

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