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dc.creatorMunekata, Paulo E. S.
dc.creatorPateiro, Mirian
dc.creatorTomašević, Igor
dc.creatorDomínguez, Rubén
dc.creatorda Silva Barretto, Andrea C.
dc.creatorSantos, Eva M.
dc.creatorLorenzo, José M.
dc.date.accessioned2021-11-16T17:13:19Z
dc.date.available2021-11-16T17:13:19Z
dc.date.issued2021
dc.identifier.issn1364-5072
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5967
dc.description.abstractFermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermented meat products can be considered as a relevant matrix for the delivery of probiotics with potential health benefits. Moreover, fermented meat products produced by traditional methods are sources of probiotics that can be explored in the production of functional meat products. However, some barriers are limit the progression with these products: the complex selection process to obtain new and tailored probiotic strains, the current perception of healthiness associated with meat and meat products, and the limited application of probiotic to fermented sausages. Promising opportunities to improve the value of functional fermented meat products have been developed by exploring new meat products as functional fermented foods, improving the protection of probiotics with microencapsulation and improving the quality of meat product (reducing nitrate and nitrate salts, adding dietary fibre, and exploring the inherent antioxidant and cardioprotective activity of meat products). Attention to potential threats is also indicated such as the unclear future changes in meat and meat products consumption due to changes in consumer preferences and the presence of competitors (dairy, fruit and vegetable-based products, for instance) in more advanced stages of development and commercialization. Significance and Impact of Study: This review provides an overview of the Strengths, Weakness, Opportunities and Threats related to the development of functional fermented meat products with probiotics. Internal and external factors that explain the current scenario and strategies to advance the production are highlighted.sr
dc.language.isoensr
dc.publisherJohn Wiley and Sons Incsr
dc.rightsrestrictedAccesssr
dc.sourceJournal of Applied Microbiologysr
dc.subjectautochthonous probioticssr
dc.subjecthealth benefitssr
dc.subjecthealthier meat productssr
dc.subjectmicroencapsulationsr
dc.subjectprobioticssr
dc.subjectsausagessr
dc.subjectstarter culturessr
dc.titleFunctional fermented meat products with probiotics—A reviewsr
dc.typearticlesr
dc.rights.licenseARRsr
dc.citation.rankM22
dc.identifier.doi10.1111/jam.15337
dc.identifier.scopus2-s2.0-85118310954
dc.identifier.wos000713314700001
dc.type.versionpublishedVersionsr


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Приказ основних података о документу