ALTERNATIVAS PARA A SAUDABILIDADE DE SALAMES: REVISÃO DE ESCOPO

COMPOSIÇÃO FÍSICO-QUÍMICA DE SALAMES- REVISÃO DE ESCOPO

Autores

  • Tatiana Labre Silva Doutorado/PPGCTA - UFRRJ

DOI:

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

Palavras-chave:

embutidos fermentados, sustentabilidade, ultraprocessados

Resumo

Uma visão geral da composição de salames foi realizada nesta revisão, com o objetivo de fornecer uma base de dados de referência para profissionais e pesquisadores da indústria de alimentos compreenderem abordagens para manter ou melhorar a qualidade desse produto cárneo. Dentre os fatores relacionados a composição de salames, destaque para o tipo de processamento. Outro fator relevante, foi a redução do teor de gordura, alvo para o incremento da qualidade nutricional da fração lipídica, em substituição a gordura suína. O tipo de matriz cárnea também teve evidência, seja pela valorização de diferentes grupos raciais de suínos autóctones ou pelo uso alternativo de outras fontes de matrizes cárneas. Já a adição de sais não sódicos foi alvo de estudos exclusivos ou combinados. O desenvolvimento de novas tecnologias no processamento de salames deve atender ao padrão de identidade e qualidade desse produto cárneo reestruturado. Apesar dos produtos cárneos ultraprocessados integrarem a dieta, o suprimento nutricional e a segurança alimentar, a busca por dietas saudáveis e sustentáveis emerge frente aos desafios para o desenvolvimento de sistemas integrados de produção, com crescente demanda por produtos clean-label.

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2024-06-28

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ALTERNATIVAS PARA A SAUDABILIDADE DE SALAMES: REVISÃO DE ESCOPO: COMPOSIÇÃO FÍSICO-QUÍMICA DE SALAMES- REVISÃO DE ESCOPO. (2024). Revista Multidisciplinar Do Nordeste Mineiro, 6(1). https://doi.org/10.61164/rmnm.v6i1.2224