Functional Meat Products

Handbook of Fermented Meat and Poultry

Volumn , Issue , 2008, Pages 257-266

  Ansorena, Diana ^a   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Dry fermented sausages; Functional meat products; Lipid fraction; Mineral contents; Optimal nutrition

Indexed keywords

EID: 77956553973     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376430.ch24     Document Type: Chapter

References (60)

1. AHA. 2000. Dietary guidelines revision. A statement for Healthcare Professionals from the Nutrition Committee of the American Heart Association. Circulation 102, pp. 2284-2299
2. L Aleson-Carbonell, J Fernández-López, E Sayas-Barberá, E Sendra, JA Pérez-Alvarez. 2003. Utilization of lemon albedo in dry-cured sausages. J Food Sci 68(5):1826-1830
3. L Andersen. 1998. Fermented sausages produced with the admixture of probiotic cultures. 44th International Congress of Meat Science and Technology, Barcelona, pp. 826-827
4. D Ansorena, I Astiasarán. 2004. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages. Food Chem 87:69-74
5. D Ansorena. 2004b. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants. Meat Sci 67:237-244
6. F Bellisle, AT Diplock, G Hornstra, B Koletzko, M Roberfroid, S Salminen, WHM Saris. 1998. Functional Food Science in Europe. Br J Nutr 80(Suppl 1):S1-S193
7. A Bezkorovainy. 2001. Probiotics: Determinants of survival and growth in the gut. Am J Clin Nutr 73(2): 399S-405S
8. JG Bloukas, ED Paneras, GC Fournitzis. 1997a. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci 45:133-144
9. CAST (Council for Agricultural Science and Technology). 1991. Foods, Fats and Health. Task Force Report No. 118
10. R Cava, J Ruiz, C López-Bote, L Martín, C García, J Ventanas, T Antequera. 1997. Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig. Meat Sci 45:263-270
11. R Cava, J Ruiz, J Ventanas, T Antequera. 1999. Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: Extensive feeding and alpha-tocopheryl acetate supplementation. Meat Sci 52:165-172
12. G Cherian, JS Sim. 1995. Dietary 〈 -linolenic acid alters the fatty acid composition of lipid classes in swine tissues. J Agric Food Chem 43:2911-2916
13. WE Connor. 2000. Importance of n-3 fatty acids in health and disease. Am J Clin Nutr 71(1 SUPPL): 171S-175S
14. JH Cummings, LM Edmond, EA Magee. 2004. Dietary carbohydrates and health: Do we still need the fibre concept? Clin Nutr Suppl 1(2):5-17
15. L De la Hoz, MO López, E Hierro, JA Ordoñez, MI Cambero. 1996. Effect of diet on the fatty acid composition of intramuscular and intermuscular fat in Iberian pig cured hams. Food SciTech Int 2(6):391-397
16. AT Diplock, PJ Agget, M Ashwell, F Bornet, EB Fern, MB Roberfroid. 1999. Scientific concepts of functional foods in Europe: Consensus document. Br J Nutr 81: Supp1
17. M Enser, RI Richardson, JD Wood, BP Gill, PR Sheard. 2000. Feeding linseed to increase the n-3 polyunsaturated fatty acids of pork: Fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Sci 55:201-212
18. S Erkkilä, ML Suihko, S Eerola, E Petäjä, T Mattila-Sandholm. 2001. Dry sausage fermented by Lactobacillus rhamnosus strains. Int J Food Microbiol 64(1-2):205-210
19. J Fernández-López, JM Fernández-Ginés, L Aleson-Carbonell, E Sendra, E Sayas-Barberá, JA Pérez-Alvarez. 2004. Application of functional citrus by-products to meat products. Trends Food Sci Tech 15(3-4):176-185
20. M Flores, P Nieto, JM Ferrer, J Flores. 2005. Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages. Eur Food Res Tech 221(5):624-630
21. MR Foulquié Moreno, P Sarantinopoulos, E Tsakalidou, L De Vuyst. 2006. The role and application of enterococci in food and health. Int J Food Microbiol 106(1):1-24
22. ML García, R Domínguez, MD Gálvez, C Casas, MD Selgas. 2002. Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci 60: 227-236
23. J Gelabert, P Gou, L Guerrero, J Arnau. 1995. Efecto de la sustitución del NaCl por Lactato Potásico, Glicina o KCl sobre las características del "fuet." AIDA, Zaragoza
24. J Gelabert. 2003. Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Sci 65:833-839
25. O Gimeno, I Astiasarán, J Bello. 1998. A mixture of potassium, magnesium and calcium chlorides as a partial replacement of sodium chloride in dry fermented sausages. J Agric Food Chem 46:4372-4375
26. O Gimeno. 1999. Influence of partial replacement of NaCl with KCl and CaCl2 on texture and colour of dry fermented sausages. J Agric Food Chem 47:873-877
27. O Gimeno. 2001a. Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages. Food Microbiol 18: 329-334
28. O Gimeno. 2001b. Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: Effect on colour, texture and hygienic quality at different concentrations. Meat Sci 57:23-29
29. P Gou, L Guerrero, J Gelabert, J Arnau. 1996. Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin. Meat Sci 42:37-48
30. JD Higgs. 2000. The changing nature of redmeat: 20 years of improving nutritional quality. Trends Food Sci Tech 11:85-95
31. L Hoz, M D'Arrigo, I Cambero, JA Ordóñez. 2004. Development of an n-3 fatty acid and 〈 -tocopherol enriched dry fermented sausage. Meat Sci 67(3): 485-495
32. FB Hu, MJ Stampfer, JE Manson, A Ascherio, GA Colditz, FE Speizer, CH Hennekens, WC Willett. 1999. Dietary saturated fats and their food sources in relation to the risk of coronary heart disease in women. Am J Clin Nutr 70(6):1001-1008
33. C Ibáñez, L Quintanilla, I Astiasarán, J Bello. 1997. Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II. Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes. Meat Sci 46:277-284
34. C Ibáñez, L Quintanilla, C Cid, I Astiasarán, J Bello. 1996. Part I. Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process. Meat Sci 44:227-234
35. C Ibáñez, L Quintanilla, A Irigoyen, I García-Jalón, C Cid, I Astiasarán, J Bello. 1995. Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process. Meat Sci 40:45-53
36. M Irie, M Sakimoto. 1992. Fat characteristics of pigs fed fish oil containing eicosapentaenoic and docosahexanoic acids. J Animal Sci 70:470-477
37. I Javidipour, H Vural, OO Özbas, A Tekin. 2005. Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami. Int J Food Sci Tech 40(2):177-185
38. F Jiménez-Colmenero, J Carballo, S Cofrades. 2001. Healthier meat and meat products: Their role as functional foods. Meat Sci 59:5-13
39. S Kayaardi, V Gök. 2004. Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Sci 66(1):249-257
40. TD Klingberg, L Axelsson, K Naterstad, D Elsser, BB Budde. 2005. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages. Int J Food Microbiol 105(3):419-431
41. MR Law, CD Frost, NJ Wald. 1991. By how much does dietary salt reduction lower blood presure?. I-Analysis of observational data among population. BMJ 302: 811-815
42. JA Marlett, MI McBurney, JL Slavin. 2002. Position of the American Dietetic Association Health Implications of Dietary Fiber. J Am Diet Assoc 102 (7):993-1000
43. E Mendoza, ML García, C Casas, MD Selgas. 2001. Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci 57:387-393
44. I Mitsuharu, K Yoshihiro, S Keiichi, O Yuuko, A Hiroyuki. 1997. The effects of fish oil enriched with n-3 polyunsaturated fatty acids on lipids and tasty compounds of pork loin. Nippon Shokuhin Kagaku Kogaku Kaishi 43:1219-1226
45. CA Morgan. 1992. Manipulation of the fatty acid composition of pig meat lipids by dietary means. J Sci Food Agric 58:357-368
46. E Muguerza, D Ansorena, I Astiasarán. 2004. Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: Nutritional benefits and evaluation of oxidation. J Sci Food Agric 84(9): 1061-1068
47. E Muguerza, D Ansorena, JG Bloukas, I Astiasarán. 2003. Effect of fat level and partial replacement of pork backfat with olive oil on the lipid oxidation and volatile compounds of Greek dry fermented sausages. J Food Sci 68(4):1531-1536
48. E Muguerza, G Fista, D Ansorena, I Astiasarán, JG Bloukas. 2002. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci 6:397-404
49. E Muguerza, O Gimeno, D Ansorena, JG Bloukas, I Astiasarán. 2001. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of chorizo de Pamplona, a traditional Spanish fermented sausage. Meat Sci 59:251-258
50. RO Myer, JW Lamkey, WR Walker, JH Brendemuhl, GE Combs. 1992. Performance and carcass characteristics of swine when fed diets containing canola oil and added copper to alter the unsaturated:saturated ratio of pork fat. J Anim Sci 70:1147-1423
51. AC Ouwehand, S Salminen, E Isolauri. 2002. Probiotics: an overview of beneficial effects. Antonie Van Leeuwenhoek 82(1-4):279-89
52. C Pennacchia, D Ercolini, G Blaiotta, O Pepe, G Mauriello, F Villani. 2004. Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. Meat Sci 67:309-317
53. C Pennacchia, EE Vaughan, F. Villani. Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties. Meat Sci 73:90-91
54. JR Romans, DM Wulf, RC Johnson, GW Libal, WJ Costello. 1995. Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork II. Duration of 15% dietary flaxseed. J Anim Sci 73:1987-1999
55. C Severini, T De Pilli, A Baiano. 2003. Partial substitution of pork backfat with extra-virgin olive oil in "salami" products: Effects on chemical, physical and sensorial quality. Meat Sci 64(3):323-331
56. AP Simopoulos. 2002. The importance of the ratio o omega-6/omega-3 essential fatty acids. Biomed Pharmacother 56:365-379
57. AS Truswell. 1994. The evolution of diets for western diseases. In: Food. Multidisciplinary Perspectives. B Harris-While, R Hoffenderg, eds. Oxford, UK: Basil Blackwell
58. USDA. 2000. US Department of Agriculture-US Department of Health and Human Services: "Nutrition and your health: Dietary guidelines for Americans." Homes and Garden Bulletin No. 232. Washington, D.C. U.S. Government Printing Office
59. I Valencia, D Ansorena, I Astiasarán. 2006a. Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs. Meat Sci 72:727-733
60. I Valencia. Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions. Meat Sci 73:269-277