New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

Food Reviews International

Volumn 35, Issue 5, 2019, Pages 467-484

  Bis Souza, C V ^a   Barba, F J ^b   Lorenzo, J M ^c   Penna, A L B ^a   Barretto, A C S ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF VALENCIA   (Spain)

^c CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Fermented meat products; functional meat products; healthy; new food products; prebiotic fibers

Indexed keywords

FIBERS; MEATS; NUTRITION;

DIETARY FIBERS; HEALTHY; INNOVATIVE PRODUCT; MEAT PRODUCTS; NUTRITIONAL INFORMATION; PREBIOTICS; PROBIOTIC STRAIN;

PROBIOTICS;

EID: 85067625439     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2019.1584816     Document Type: Review

References (116)

1. Khan, M. I.,; Arshad, M. S.,; Anjum, F. M.,; Sameen, A.,; Aneeq, U.-R.-R.,; Gill, W. T., Meat as a Functional Food with Special Reference to Probiotic Sausages. Food Res. Int. 2011, 44, 3125–3133. DOI: 10.1016/j.foodres.2011.07.033.
2. Settanni, L.,; Moschetti, G., New Trends in Technology and Identity of Traditional Dairy and Fermented Meat Production Processes. Trends Food Sci. Technol. 2014, 37, 51–58. DOI: 10.1016/j.tifs.2014.02.006.
3. World Health Organization. Diet, Nutrition and the Prevention of Chronic Diseases; WHO Technical Report Series, 916; Genova, 2003.
4. Bouvard, V.,; Loomis, D.,; Guyton, K. Z.,; Grosse, Y.,; Ghissassi, F. E.,; Benbrahim-Talla, L.,; Guha, N.,; Mattock, H.,; Straif, K., Carcinogenicity of Consumption of Red and Processed Meat. Lancet Oncol. 2015, 16, 1599–1600. DOI: 10.1016/S1470-2045(15)00444-1.
5. Leroy, F.,; Scholliers, P.,; Amilien, V., Elements of Innovation and Tradition in Meat Fermentation: Conflits. Int. J. Food Microbiol. 2015, 212, 2–8. DOI: 10.1016/j.ijfoodmicro.2014.11.016.
6. Decker, E. A.,; Park, Y., Healthier Meat Products as Functional Foods. Meat Sci. 2010, 86, 49–55. DOI: 10.1016/j.meatsci.2010.04.021.
7. Wojciak, K. M.,; Dolatowski, Z. J.,; Kolozyn-Krajewska, D.,; Trzaskowska, M., The Effect of Lactobacillus Casei LOCK 0900 Probiotic Strains on the Quality of Dry-Fermented Sausage during Chilling Storage. J. Food Qual. 2012, 35, 353–365. DOI: 10.1111/j.1745-4557.2012.00458.x.
8. Cavalheiro, C. P.,; Ruiz-Capillas, C.,; Herrero, A. M.,; Jiménes-Colmenero, F.,; Menezes, C. R.,; Fries, L. L. M., Application of Probiotic Systems in Meat Products. Trends Food Sci. Technol. 2015, 46, 120–131. DOI: 10.1016/j.tifs.2015.09.004.
9. Blaiotta, G.,; Murru, N.,; Cerbo, A. D.,; Romano, R.,; Aponte, M., Production of Probiotic Bovine Salami Using Lactobacillus Plantarum 299v as Adjunct. J. Sci. Food Agric. 2018, 98, 2285–2294. DOI: 10.1002/jsfa.8717.
10. Neffe-Skocinska, K.,; Okon, A.,; Kolozyn-Krajewska, D.,; Dolatowski, Z., Amino Acid Profile and Sensory Characteristics of Dry Fermented Pork Loins Produced with a Mixture of Probiotic Starter Cultures. J. Sci. Food Agric. 2017, 97, 2953–2960. DOI: 10.1002/jsfa.8133.
11. Mainar, M. S.,; Stavropoulou, D. A.,; Leroy, F., Exploring the Metabolic Heterogeneity of Coagulase-Negative Staphylococci to Improve the Quality and Safety of Fermented Meats: A Review. Int. J. Food Microbiol. 2017, 247, 24–37. DOI: 10.1016/j.ijfoodmicro.2016.05.021.
12. Ojha, K. S.,; Kerry, J. P.,; Duffy, G.,; Beresford, T.,; Tiwari, B. K., Technological Advances for Enhancing Quality and Safety of Fermented Meat Products. Trends Food Sci. Technol. 2015, 44, 105–116. DOI: 10.1016/j.tifs.2015.03.010.
13. Mendoza, E.,; García, M. L.,; Casas, C.,; Selgas, M. D., Inulin as Fat Substitute in Low Fat, Dry Fermented Sausages. Meat Sci. 2001, 57, 387–393. DOI: 10.1016/S0309-1740(00)00116-9.
14. Barretto, A. C. S.,; Pacheco, M. T. B.,; Pollonio, M. A. R., Effect of the Addition of Wheat Fiber and Partial Pork Back Fat on the Chemical Composition, Texture and Sensory Property of Low-Fat Bologna Sausage Containing Inulin and Oat Fiber. Food Sci. Technol. 2015, 35, 100–107. DOI: 10.1590/1678-457X.6496.
15. Ham, Y. K.,; Hwang, K. E.,; Kim, H. W.,; Song, D. H.,; Kim, Y. J.,; Choi, Y. S.,; Kim, C. J., Effects of Fat Replacement with a Mixture of Collagen and Dietary Fibre on Small Caliber Fermented Sausages. Int. J. Food Sci. Technol. 2016, 51, 96–104. DOI: 10.1111/ijfs.12960.
16. Selani, M. M.,; Shirado, A. N.,; Margiotta, G. B.,; Saldaña, E.,; Spada, F. P.,; Piedade, S. M. S.,; Contreras-Castillo, C. J.,; Canniatti-Brazaca, S. G., Effects of Pineapple Byproduct and Canola Oil as Fat Replacers on Physicochemical and Sensory Qualities of Low-Fat Beef Burger. Meat Sci. 2016, 112, 69–76. DOI: 10.1016/j.meatsci.2015.10.020.
17. Tabanelli, G.,; Bargossi, E.,; Gardini, A.,; Lanciotti, R.,; Magnani, R.,; Gardini, F.,; Montanari, C., Physico-Chemical and Microbiological Characterization of Italian Fermented Sausages in Relation to Their Size. J. Sci. Food Agric. 2016, 96, 2773–2781. DOI: 10.1002/jsfa.7442.
18. Afshari, R.,; Hosseini, H.,; Mousavi-Khaneghah, A.,; Khaksar, R., Physico-Chemical Properties of Functional Low-Fat Beef Burgers: Fatty Acid Profile Modification. LWT- Food Sci. Technol. 2017, 78, 325–331. DOI: 10.1016/j.lwt.2016.12.054.
19. Barretto, T. L.,; Pollonio, M. A. R.,; Telis-Romero, J.,; Barretto, A. C. S., Improving Sensory Acceptance and Physicochemical Properties by Ultrasound Application to Restructured Cooked Ham with Salt (Nacl) Reduction. Meat Sci. 2018, 145, 55–62. DOI: 10.1016/j.meatsci.2018.05.023.
20. Inguglia, E. S.,; Zhang, Z.,; Tiwari, B. K.,; Kerry, J. P.,; Burgess, C. M., Salt Reduction Strategies in Processed Meat Products - A Review. Trends Food Sci. Technol. 2017, 59, 70–78. DOI: 10.1016/j.tifs.2016.10.016.
21. Bis-Souza, C. V.,; Henck, J. M. M.,; Barretto, A. C. S., Performance of Low-Fat Beef Burger with Added Soluble and Insoluble Dietary Fibers. Food Sci. Technol. 2018, 38, 522–529. ahead of print. DOI: 10.1590/fst.09217.
22. De Vuyst, L.,; Falony, G.,; Leroy, F., Probiotics in Fermented Sausages. Meat Sci. 2008, 80, 75–78. DOI: 10.1016/j.meatsci.2008.05.038.
23. Shewale, R. N.,; Sawale, P. D.,; Khedkat, C. D.,; Singh, A., Selection Criteria for Probiotics: A Review. Int. J. Probiotics. Prebiotics. 2014, 9, 17–22.
24. Tripathi, M. K.,; Girir, S. K., Probiotic Functional Foods: Survival of Probiotics during Processing and Storage. J. Funct. Foods. 2014, 9, 225–241. DOI: 10.1016/j.jff.2014.04.030.
25. FAO/WHO. Guidelines for the Evaluation of Probiotics in Food: Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food; London, Ontario, Canada, April 30 and May 1, 2002.
26. Markowiak, P.,; Slizewska, K., Effects of Probiotics, Prebiotics and Synbiotics on Human Health. Nutrients. 2017, 9, 1–30. DOI: 10.3390/nu9091021.
27. Reis, J. A.,; Casarotti, S. N.,; Paula, A. T.,; Penna, A. L. B., Probióticos e seus efeitos terapêuticos na saúde humana; Laboratório Editorial do IBILCE: São José do Rio Preto, 2011.
28. Rouhi, M.,; Sohrabvandi, S.,; Mortazavian, A. M., Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics. Crit. Rev. Food Sci. Nutr. 2013, 53, 331–348. DOI: 10.1080/10408398.2010.531407.
29. Warner, K.,; Eskins, K.,; Fanta, G. F.,; Nelsen, T. C.,; Rocke, J. W., Use of Starch Lipid Composites in Low Fat Ground Beef Products. Food Technol. 2001, 55, 36–41.
30. Piñero, M. P.,; Parra, K.,; Huerta-Leidenz, N.,; Arenas de Moreno, L.,; Ferrer, M.,; Araujo, S.,; Barboza, Y., Effect of Oat’s Soluble Fiber (Beta-Glucan) as a Fat Replacer on Physical, Chemical, Microbiological and Sensory Properties of Low-Fat Beef Patties. Meat Sci. 2008, 80, 675–680. DOI: 10.1016/j.meatsci.2008.03.006.
31. Menegas, L. Z.,; Pimental, T. C.,; Garcia, S.,; Prudencia, S. H., Effect of Adding Inulin as Partial Substitute for Corn Oil on the Physicochemical and Microbiological Characteristics during Processing of Dry-Fermented Chicken Sausage. J. Food Process. Preserv. 2017, 41, 1–7. DOI: 10.1111/jfpp.13166.
32. Ozturk, B.,; Serdaroglu, M., A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products. J. Food Health Sci. 2017, 3, 12–20. DOI: 10.3153/JFHS17002.
33. Zhang, W.,; Xiao, S.,; Samaraweera, H.,; Lee, E. J.,; Ahn, D. U., Improving Functional Value of Meat Products. Meat Sci. 2010, 86, 15–31. DOI: 10.1016/j.meatsci.2010.04.018.
34. Erkkilã, S.,; Suihko, M. L.,; Eerola, S.,; Petaja, E.,; Mattila-Sandholm, T., Dry Sausage Fermented by Lactobacillus Rhamnosus Strains. Short Communication. Int. J. Food Microbiol. 2001, 64, 205–210. DOI: 10.1016/S0168-1605(00)00457-8.
35. Domínguez, R.,; Munekata, P. E.,; Agregán, R.,; Lorenzo, J. M., Effect of Commercial Starter Cultures on Free Amino Acid, Biogenic Amine and Free Fatty Acid Content in Dry-Cured Foal Sausage. LWT- Food Sci. Technol. 2016, 71, 47–53. DOI: 10.1016/j.lwt.2016.03.016.
36. Alves, L. A. A. S.,; Lorenzo, J. M.,; Gonçalves, C. A. A.,; Santos, B. A.,; Heck, R. T.,; CichoskI, A. J.,; Campagnol, P. C. B., Production of Healthier Bologna Type Sausages Using Pork Skin and Green Banana Flour as Fat Replacers. Meat Sci. 2016, 121, 73–78. DOI: 10.1016/j.meatsci.2016.06.001.
37. Jiménez-Colmenero, F.,; Reig, M.,; Toldrà, F., New Approaches for the Development of Functional Meat Products. In Advanced Technologies for Meat Processing; Nollet, L.M.L., Toldrà, F., Eds.; CRC Press: Boca Raton, 2006; Cap 11, pp. 275–308.
38. Chen, M. F.,;. The Mediating Role of Subjective Health Complaints on Willingness to Use Selected Functional Foods. Food. Qual. Prefer. 2011, 22, 110–118. DOI: 10.1016/j.foodqual.2010.08.006.
39. Rubio, R.,; Martín, B.,; Aymerich, T.,; Garriga, M., The Potential Probiotic Lactobacillus Rhamnosus CTC1679 Survives the Passage through the Gastrointestinal Tract and Its Use as Starter Cultures Results in Safe Nutritionally Enhanced Fermented Sausages. Int. J. Food Microbiol. 2014, 186, 55–60. DOI: 10.1016/j.ijfoodmicro.2014.06.013.
40. Sayas-Barberá, E.,; Viuda-Martos, M.,; Fernández-López, F.,; Pérez-Alvarez, J. A.,; Sendra, E., Combined Use of a Probiotic Culture and Citrus Fiber in a Traditional Sausage “Longainza De Pascua”. Food Control. 2012, 27, 343–350. DOI: 10.1016/j.foodcont.2012.04.009.
41. Maere, H.,; Chollet, S.,; Brabanter, J.,; Michiels, C.,; Paelinck, H.,; Fraeye, I., Influence of Meat Source, pH and Production Time on Zinc Protoporphyrin IX Formation as Natural Colouring Agent in Nitrite-Free Dry Fermented Sausage. Meat Sci. 2018, 135, 46–53. DOI: 10.1016/j.meatsci.2017.08.024.
42. Saldaña, E.,; Garcia, A. O.,; Selani, M. M.,; Haguiwara, M. M. H.,; Almeira, M. A.,; Siche, R.,; Contreras-Castillo, C. J., A Sensometric Approach to the Development of Mortadella with Heathier Fats. Meat Sci. 2018, 137, 176–190. DOI: 10.1016/j.meatsci.2017.11.027.
43. Jiménez-Colmenero, F.,; Carballo, J.,; Cofrades, S., Healthier Meat and Meat Products: Their Role as Functional Foods. Meat Sci. 2001, 59, 5–13. DOI: 10.1016/S0309-1740(01)00053-5.
44. Polizer, Y.,; Pompeu, D.,; Hirano, M. H.,; Freire, M. T. A.,; Trindade, M. A., Development and Evaluation of Chicken Nuggets with Partial Replacement of Meat and Fat by Pea Fibre. Braz. J. Food Technol. 2015, 18, 62–69. DOI: 10.1590/1981-6723.4914.
45. Borderías, A. J.,; Sánchez-Alonso, I.,; Pérez-Mateos, M., New Applications of Fibers in Foods: Addition to Fishery Products. Trends Food Sci. Technol. 2005, 16, 458–465. DOI: 10.1016/j.tifs.2005.03.011.
46. Gómez, M.,; Lorenzo, J. M., Effect of Fat Level on Physicochemical, Volatile Compounds and Sensory Characteristics of Dry-Ripened “Chorizo” from Celta Pig Breed. Meat Sci. 2013, 95, 658–666. DOI: 10.1016/j.meatsci.2013.06.005.
47. Alamprese, C.,; Fongaro, L.,; Casiraghi, E., Effect of Fresh Pork Meat Conditioning on Quality Characteristics of Salami. Meat Sci. 2016, 119, 193–198. DOI: 10.1016/j.meatsci.2016.05.004.
48. Selga, M. D.,; Cáceres, E.,; García, M. L., Long-Chain Soluble Dietary Fiber as Functional Ingredient in Cooked Meat Sausages. Food Sci. Technol. Int. 2005, 11, 41–47. DOI: 10.1177/1082013205051273.
49. Ktari, N.,; Smaoui, S.,; Trabelsi, I.,; Nasri, M.,; Salah, R. B., Chemical Composition, Techno-Functional and Sensory Properties and Effects of Three Dietary Fibers on the Quality Characteristics of Tunisian Beef Sausage. Meat Sci. 2014, 96, 512–525. DOI: 10.1016/j.meatsci.2013.07.038.
50. Schmiele, M.,; Mascarenhas, M. C. C. N.,; Barretto, A. C. S.,; Pollonio, M. A. R., Dietary Fiber as Fat Substitute in Emulsified and Cooked Meat Model System. LWT - Food Sci. Technol. 2015, 61, 105–111. DOI: 10.1016/j.lwt.2014.11.037.
51. Shariati-Levari, S.,; Ryland, D.,; Edel, A.,; Nicholson, T.,; Suh, M.,; Aliani, M., Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer Arietinum) and Green Lentil (Lens Culinaris) Flours as Binders in Low-Fat Beef Burgers. J. Food Sci. 2016, 81, S1230–42. DOI: 10.1111/1750-3841.13273.
52. Trevisan, Y. C.,; Bis, C. V.,; Henck, J. M.,; Barretto, A. C. S., Efeito da adição de fibra de aveia sobre as propriedades físico-químicas de hambúrguer cozido e congelado com redução de gordura e sal. Braz. J. Food Technol. 2016, 19. DOI: 10.1590/1981-6723.7915.
53. Tamsen, M.,; Shekarchizadeh, H.,; Soltanizadeh, N., Evaluation of Wheat Flour Substitution with Amaranth Flour on Chicken Nugget Properties. LWT - Food Sci. Technol. 2018, 91, 580–587. DOI: 10.1016/j.lwt.2018.02.001.
54. Macedo, R. E. F.,; Pflanzer, S. B., Jr; Terra, N. N.,; Freitas, R. J. S., Desenvolvimento de embutido fermentado pro Lactobaccillus sp probióticos: Características de qualidade. Food Sci. Technol. 2008, 28, 509–519. DOI: 10.1590/S0101-20612008000300002.
55. Bedia, M.,; Méndez, L.,; Bañón, S., Evaluation of Different Starter Cultures (Staphylococci Plus Lactic Acid Bacteria) in Semi-Ripened Salami Stuffed in Swine Gut. Meat Sci. 2011, 87, 381–386. DOI: 10.1016/j.meatsci.2010.11.015.
56. Rubio, R.,; Aymerich, T.,; Bover-Cid, S.,; Guárdia, M. D.,; Arnau, J.,; Garriga, M., Probiotic Strains Lactobacillus Plantarum 299V and Lactobacillus Rhamnosus GG as Starter Cultures for Fermented Sausage. LWT - Food Sci. Technol. 2013, 54, 51–56. DOI: 10.1016/j.lwt.2013.05.014.
57. Ruiz, J. N.,; Villanueva, N. D. M.,; Favaro-Trindade, C. S.,; Contreras-Castillo, C. J., Physicochemical, Microbiological and Sensory Assessments of Italian Salami Sausages with Probiotic Potential. Sci. Agricola. 2014, 71, 204–211. DOI: 10.1590/S0103-90162014000300005.
58. Rubio, R.,; Jofré, A.,; Martín, B.,; Aymerich, T.,; Garriga, M., Characterization of Lactic Acid Bacteria Isolated from Infant Faeces as Potential Probiotic Starter Cultures for Fermented Sausages. Food Microbiol. 2014, 38, 303–311. DOI: 10.1016/j.fm.2013.07.015.
59. Rubio, R.,; Jofré, A.,; Aymerich, T.,; Guárdia, M. D.,; Garriga, M., Nutritionally Enhanced Fermented Sausages as a Vehicle for Potential Probiotic Lactobacilli Delivery. Meat Sci. 2014, 96, 937–942. DOI: 10.1016/j.meatsci.2013.09.008.
60. Trzaskowska, M.,; Kolozyn-Krajewska, D.,; Wojciak, K.,; DolatowskI, Z., Microbiological Quality of Raw-Fermented Sausages with Lactobacillus Casei LOCK 0900 Probiotic Strain. Food Control. 2014, 35, 184–191. DOI: 10.1016/j.foodcont.2013.07.002.
61. Slima, S. B.,; Ktari, N.,; Triki, M.,; Trabelsi, I.,; Abdeslam, A.,; Moussa, H.,; Makni, I.,; Herrero, A. M.,; Jiménez-Colmenero, F.,; Ruiz-Capillas, C.,; et al. Effect of Probiotic Strains, Lactobacillus Plantarum TN8 and Pediococcus Acidilactici, on Microbiological and Physico-Chemical Characteristics of Beef Sausages. LWT. Food Sci. Technol. 2018, 92, 195–203. DOI: 10.1016/j.lwt.2018.02.038.
62. Santos, B. A.,; Campagnol, P. C. B.,; Pacheco, M. T. B.,; Pollonio, M. A. R., Fructooligosaccharides as a Fat Replacer in Fermented Cooked Sausages. Int. J. Food Sci. Technol. 2012, 47, 1183–1192. DOI: 10.1111/j.1365-2621.2012.02958.x.
63. Menegas, L. Z.,; Pimentel, T. C.,; Garcia, S.,; Prudencio, S. H., Dry-Fermented Chicken Sausage Produced with Inulin and Corn Oil: Physicochemical, Microbiological, and Textural Characteristics and Acceptability during Storage. Meat Sci. 2013, 93, 501–506. DOI: 10.1016/j.meatsci.2012.11.003.
64. Shoaib, M.,; Shehzad, A.,; Omar, M.,; Rakha, A.,; Raza, H.,; Sharif, H. R.,; Shakeel, A.,; Ansari, A.,; Niazi, S., Inulin: Properties, Health Benefits and Food Applications. Carbohydr. Polym. 2016, 147, 444–454. DOI: 10.1016/j.carbpol.2016.04.020.
65. Gibson, G. R.,; Hutkins, R.,; Sanders, M. E.,; Prescott, S. L.,; Reimer, R. A.,; Salminen, S. J.,; Scott, K.,; Stanton, C.,; Swanson, K. S.,; Cani, P. D.,; et al. The International Scientific Association for Probiotcs and Prebiotics (ISAPP) Consensus Statement on the Definition and Scope of Prebiotics. Nat. Rev. Gastroenterol. Hepatol. 2017, 14, 491–504. DOI: 10.1038/nrgastro.2017.75.
66. Karimi, R.,; Azizi, M. H.,; Ghasemlou, M.,; Vaziri, M., Application of Inulin in Cheese as Prebiotic, Fat Replacer and Texturizer: A Review. Carbohydr. Polym. 2015, 119, 85–100. DOI: 10.1016/j.carbpol.2014.11.029.
67. Talukder, S.,;. Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review. Crit. Rev. Food Sci. Nutr. 2015, 55, 1005–1011. DOI: 10.1080/10408398.2012.682230.
68. Capuano, E.,;. The Behavior of Dietary Fiber in the Gastrointestinal Tract Determines Its Physiological Effect. Crit. Rev. Food Sci. Nutr. 2017, 57, 3543–3564. DOI: 10.1080/10408398.2016.1180501.
69. Pérez, M. F.,; Sánchez, J. L. R., Tecnologia para la obtención de fibre dietética a partir de matérias primas regionales: La experiência em Cuba. In Fibra dietética em Iberoamérica: Tecnologia y salud: Obtencíon, caracterizacion, efecto fisiológico y aplicacíon em alimentos; Lajolo, F.M., Saura Calixto, F., Penna, E.W., Menezes, E.W., Eds.; Varella: São Paulo, 2001; Cap.15, pp. 211–236.
70. Jorge, J. S.,; Monteiro, J. B. R., O efeito das fibras alimentares na ingestão, digestão e absorção dos nutrientes. Rev. Nutrição Bras. 2005, 4, 218–229.
71. Viuda-Martos, M.,; Ruiz-Navajas, Y.,; Fernández-López, J.,; Pérez-Álvarez, J. A., Effect of Added Citrus Fiber and Spice Essential Oils on Quality Characteristics and Shelf-Life of Mortadella. Meat Sci. 2010, 85, 568–576. DOI: 10.1016/j.meatsci.2010.03.007.
72. BRAZIL, Ministério da Saúde. Agencia Nacional de Vigilância Sanitária (ANVISA) Resolução- RDC nº 54 de 12 de novembro de 2012; Regulamento Técnico sobre Informação Nutricional Complementar. Diário Oficial [Da República Federativa do Brasil]; Poder Executivo: Brasília, DF, 2012. DOI: 10.1094/PDIS-11-11-0999-PDN.
73. Cofrades, S.,; López-López, I.,; Solas, M. T.,; Bravo, I.,; Jiménez-Colmenero, F., Influence of Different Types and Proportions of Added Edible Seaweeds on Characteristics of Low-Salt Gel/Emulsion Meat Systems. Meat Sci. 2008, 79, 767–776. DOI: 10.1016/j.meatsci.2007.11.010.
74. Álvarez, D.,; Barbut, S., Effect of Inulin, β-glucan and Their Mixtures on Emulsion Stability, Color and Textural Parameters of Cooked Meat Batters. Meat Sci. 2013, 94, 320–327. DOI: 10.1016/j.meatsci.2013.02.011.
75. Bezerra, A. S.,; Nörnberg, J. L., Propriedades funcionais da cevada em produto cárneo. Braz. J. Food Nutrit. 2013, 24, 233–239.
76. Cáceres, E.,; García, M. L.,; Toro, J.,; Selgas, M. D., The Effect of Fructooligosaccharides on the Sensory Characteristics of Cooked Sausages. Meat Sci. 2004, 68, 87–96. DOI: 10.1016/j.meatsci.2004.02.008.
77. Fernández-Ginés, J. M.,; Fernández-López, J.,; Sayas-Barberá, E.,; Sendra, E.,; Pérez-Alvarez, J. A., Lemon Albedo as a New Source of Dietary Fiber: Application to Bologna Sausage. Meat Sci. 2004, 67, 7–13. DOI: 10.1016/j.meatsci.2003.08.017.
78. Mansour, E. H.,; Khalil, A. H., Characteristics of Low-Fat Beef Burgers as Influenced by Various Types of Wheat Fibers. Food Res. Int. 1999, 30, 199–205. DOI: 10.1016/S0963-9969(97)00043-4.
79. Kehlet, U.,; Pagter, M.,; Aaslyng, M. D.,; Raben, A., Meatball with 3% and 6% Dietary Fibre from Rye Bran or Pea Fibre - Effects on Sensory Quality and Subjective Appetite Sensations. Meat Sci. 2017, 125, 66–75. DOI: 10.1016/j.meatsci.2016.11.007.
80. Han, M.,; Bertram, H. C., Designing Healthier Comminuted Meat Products: Effect of Dietary Fibers on Water Distribution and Texture of a Fat-Reduced Meat Model System. Meat Sci. 2017, 133, 159–165. DOI: 10.1016/j.meatsci.2017.07.001.
81. Henning, S. S. C.,; Tshalibe, P.,; Hoffman, L. C., Physico-Chemical Properties of Reduced-Fat Beef Species Sausage with Pork Back Fat Replaced by Pineapple Dietary Fibres and Water. LWT - Food Sci. Technol. 2016, 74, 92–98. DOI: 10.1016/j.lwt.2016.07.007.
82. Garcia, M. L.,; Dominguez, C.,; Galvez, M. D.,; Cascas, C.,; Selgas, M. D., Utilization of Cereal and Fruits Fiber in Low Fat Dry Fermented Sausages. Meat Sci. 2002, 60, 227–236. DOI: 10.1016/S0309-1740(01)00125-5.
83. Campagnol, P. C. B.,; Santos, B. A.,; Wagner, R.,; Terra, N. N.,; Polloni, M. A. R., The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content. J. Food Qual. 2013, 36, 41–50. DOI: 10.1111/jfq.12013.
84. Campagnol, P. C. B.,; Santos, B. A.,; Wagner, R.,; Terra, N. N.,; Polloni, M. A. R., Amorphous Cellulose Gel as a Fat Substitute in Fermented Sausages. Meat Sci. 2012, 90, 36–42. DOI: 10.1016/j.meatsci.2011.05.026.
85. Keenan, D. F.,; Resconi, V. C.,; Kerry, J. P.,; Hamill, R. M., Modelling the Influence of Inulin as a Fat Substitute in Comminuted Meat Products on Their Physico-Chemical Characteristics and Eating Quality Using a Mixture Design Approach. Meat Sci. 2014, 94, 1384–1394. DOI: 10.1016/j.meatsci.2013.11.025.
86. Huang, S. C.,; Tsai, Y. F.,; Chen, C. M., Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physic-Chemical Properties of Chinese-Style Sausages. Asian-Australas. J. Anim. Sci. 2011, 24, 875–880. DOI: 10.5713/ajas.2011.10317.
87. Weinbreck, F.,; Bodnár, I.,; Marco, M. L., Can Encapsulation Lengthen the Shelf-Life of Probiotic Bacteria in Dry Products? Int. J. Food Microbiol. 2010, 136, 364–367. DOI: 10.1016/j.ijfoodmicro.2009.11.004.
88. Salazar, P.,; García, M. L.,; Selgas, M. D., Short-Chain Fructooligosaccharides as Potential Functional Ingredient in Dry Fermented Sausages with Different Fat Levels. Int. J. Food Sci. Technol. 2009, 44, 1100–1107. DOI: 10.1111/j.1365-2621.2009.01923.x.
89. Kerry, R. G.,; Patra, J. K.,; Gouda, S.,; Park, Y.,; Shin, H. S.,; Das, G., Benefaction of Probiotics for Human Health: A Review. J. Food Drug Anal. 2018, 26, 927–939. DOI: 10.1016/j.jfda.2018.01.002.
90. Champagne, C. P.,; Cruz, A. G.,; Daga, M., Strategies to Improve the Functionality of Probiotics in Supplements and Foods. Curr. Opi. Food Sci. 2018, 22, 160–166. DOI: 10.1016/j.cofs.2018.04.008.
91. Delgado, G. T. C.,; Tamashiro, W. M. S. C., Role of Prebiotics in Regulation of Microbiota and Prevention of Obesity. Food Res. Int. 2018, 113, 183–188. DOI: 10.1016/j.foodres.2018.07.013.
92. Ammor, M. S.,; Mayo, B., Selection Criteria for Lactic Acid Bacteria to Be Used as Functional Starter Cultures in Dry Sausage Production: An Update. Meat Sci. 2007, 76, 138–146. DOI: 10.1016/j.meatsci.2006.10.022.
93. De Prisco, A.,; Mauriello, G., Review: Probiotication of Food. A Focus on Microencapsulation Tool. Trends Food Sci. Technol. 2016, 48, 27–39. DOI: 10.1016/j.tifs.2015.11.009.
94. Todorov, S. D.,; Stojanovski, S.,; Iliev, I.,; Moncheva, P.,; Nero, L. A.,; Ivanova, I. V., Technology and Safety Assessment for Lactic Acid Bacteria Isolated from Traditional Bulgarian Fermented Meat Product “Lukanka”. Braz. J. Microbial. 2017, 48, 576–586. DOI: 10.1016/j.bjm.2017.02.005.
95. Hernández-Alcántara, A. M.,; Wacher, C.,; Llamas, M. G.,; López, P.,; Pérez-Chabela, M. L., Probiotic Properties and Stress Response of Thermotolerant Lactic Acid Bacteria Isolated from Cooked Meat Products. LWT - Food Sci. Technol. 2018, 91, 249–257. DOI: 10.1016/j.lwt.2017.12.063.
96. Kargozari, M.,; Moini, S.,; Basti, A. A.,; Emam-Djomeh, Z.,; Gandomi, H.,; Martin, I. R.,; Ghasemlou, M.,; Carbonell-Barrachina, A. A., Effect of Autochthonous Starter Cultures Isolated from Siahmazgi Cheese on Physicochemical, Microbiological and Volatile Compound Profiles and Sensorial Attributes of Sucuk, a Turkish Dry-Fermented Sausage. Meat Sci. 2014, 97, 104–114. DOI: 10.1016/j.meatsci.2014.01.013.
97. Sidira, M.,; Kandylis, P.,; Kanellaki, M.,; Kourkoutas, Y., Effect of Curing Salts and Probiotics Cultures on the Evolution of Flavor Compounds in Dry-Fermented Sausages during Ripening. Food Chem. 2016, 201, 334–338. DOI: 10.1016/j.foodchem.2016.01.084.
98. Vasiljevic, T.,; Shah, N. P., Review: Probiotics - from Metchnokoff to Bioactives. Int. Dairy J. 2009, 18, 714–728. DOI: 10.1016/j.idairyj.2008.03.004.
99. Klingberg, T. D.,; Axelsson, L.,; Naterstad, K.,; Elsser, D.,; Budde, B. B., Identification of Potential Probiotic Starter Cultures for Scandinavian-Type Fermented Sausages. Int. J. Food Microbiol. 2006, 105, 419–431. DOI: 10.1016/j.ijfoodmicro.2005.03.020.
100. Champagne, C. P.,; Ross, R. P.,; Saarela, R.,; Hansen, K. F.,; Charalampopoulos, D., Review: Recommendations for the Viability Assessment of Probiotics as Concentrated Cultures and in Food Matrices. Int. J. Food Microbiol. 2011, 149, 185–193. DOI: 10.1016/j.ijfoodmicro.2011.07.005.
101. Ruiz-Moyano, S.,; Martín, A.,; Benito, M. J.,; Nevado, F. P.,; Córdoba, M. G., Screening of Lactic Acid Bacteria and Bifidobacteria from Potential Probiotic Use in Iberian Dry Fermented Sausages. Meat Sci. 2008, 80, 715–721. DOI: 10.1016/j.meatsci.2008.03.011.
102. Casarotti, S. N.,; Carneiro, B. M.,; Todorov, S. D.,; Nero, L. A.,; Rahal, P.,; Penna, A. L. B., In Vitro Assessment of Safety and Probiotic Potential Characteristics of Lactobacillus Strains Isolated from Water Buffalo Mozzarella Cheese. Ann. Microb. 2017, 67, 289 301. DOI: 10.1007/s13213-017-1258-2.
103. Pessione, E.,; Cirrincione, S., Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines. Front Microbiol. 2016, 7, 876. DOI: 10.3389/fmicb.2016.008762016.
104. Gardini, F.,; Özogul, Y.,; Suzzi, G.,; Tabanelli, G.,; Özogul, F., Technological Factors Affecting Biogenic Amine Content in Foods: A Review. Front Microbiol. 2016, 7, 1218. DOI: 10.3389/fmicb.2016.01218.
105. Jeronymo-Ceneviva, A. B.,; Paula, A. T.,; Todorov, S. D.,; Franco, B. G. M.,; Penna, A. L. B., Potential Beneficial Properties of Lactic Acid Bacteria Isolated from Water-Buffalo Mozzarella Cheese. Probiotic.S Antimicrob. Prot. 2014, 6, 141–156. DOI: 10.1007/s12602-014-9166-2.
106. Bernardi, S.,; Golineli, B. B.,; Contreras-Castillo, C. J., Revisão: Aspectos de aplicação e culturas starter na produção de embutidos cárneos fermentados. Braz. J. Food Technol. 2010, 13, 133–140. DOI: 10.4260/BJFT2010130200018.
107. Sameshima, T.,; Magome, C.,; Takeshita, K.,; Arihara, K.,; Itoh, M.,; Kondo, Y., Effect of Intestinal Lactobacillus Starter Cultures on the Behaviour of Staphylococcus Aureus in Fermented Sausage. Int. J. Food Microbiol. 1998, 41, 1–7. DOI: 10.1016/S0168-1605(98)00038-5.
108. Arihara, K.,; Ota, H.,; Itoh, M.,; Kondo, Y.,; Sameshima, T.,; Yamanaka, H., Lactobacillus Acidophilus Group Lactic Acid Bacteria Applied to Meat Fermentation. J. Food Sci. 1998, 63, 544–547. DOI: 10.1111/j.1365-2621.1998.tb15782.x.
109. Bagdatli, A.,; Kundakci, A., Optimization of Compositional and Structural Properties in Probiotic Sausage Production. J. Food Sci. Technol. 2016, 53, 1679–1689. DOI: 10.1007/s13197-015-2098-3.
110. Rebucci, R.,; Sangalli, L.,; Fava, M.,; Bersani, C.,; Cantoni, C.,; Baldi, A., Evaluation of Functional Aspects in Lactobacillus Strains Isolated from Dry Fermented Sausages. J. Food Qual. 2007, 30, 187–201. DOI: 10.1111/j.1745-4557.2007.00114.x.
111. Ruiz-Moyano, S.,; Martín, A.,; Benito, M. J.,; Casquete, R.,; Córdoba, M. G., Application of Lactobacillus Fermentum HL57 and Pediococcus Acidilactici SP979 as Potential Probiotics in the Manufacture of Traditional Iberian Dry-Fermented Sausages. Food Microbiol. 2011, 28, 839–847. DOI: 10.1016/j.fm.2011.01.006.
112. Speranza, B.,; Racioppo, A.,; Beneduce, L.,; Bevilacqua, A.,; Sinigaglia, M.,; Corbo, M. R., Autochthonous Lactic Acid Bacteria with Probiotic Aptitudes as Starter Cultures for Fish-Based Products. Food Microbiol. 2017, 65, 244–253. DOI: 10.1016/j.fm.2017.03.010.
113. Arief, I. I.,; Afiyah, D. N.,; Wulandari, Z.,; Budiman, C., Physicochemical Properties, Fatty Acid Profiles and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus Plantarum IIA-2C12 or Lactobacillus Acidophilus IIA-2B4. J. Food Sci. 2016, 81, M2761- M2769. DOI: 10.1111/1750-3841.13509.
114. Holko, I.,; Hrabe, J.,; Salakova, A.,; Rada, V., The Substitution of a Traditional Starter Culture in Mutton Fermented Sausages by Lactobacillus Acidophilus and Bifidobacterium Animalis. Meat Sci. 2013, 94, 275–279. DOI: 10.1016/j.meatsci.2013.03.005.
115. Coman, M. M.,; Cecchini, C.,; Verdenelli, M. C.,; Silvi, S.,; Orpianesi, C.,; Cresci, A., Functional Foods as Carriers for SYNBIO®, a Probiotic Bacteria Combination. Int. J. Food Microbiol. 2012, 157, 346–352. DOI: 10.1016/j.ijfoodmicro.2012.06.003.
116. Jaworska, D.,; Neffek, K.,; Kołozyn-Krajewska, D.,; Dolatowski, Z., Survival during Storage and Sensory Effect of Potential Probiotic Lactic Acid Bacteria Lactobacillus Acidophilus Bauer and Lactobacillus Casei Bif3ʹ/IV in Dry Fermented Pork Loins. Int. J. Food Sci. Technol. 2011, 46, 2491–2497. DOI: 10.1111/j.1365-2621.2011.02772.x.