Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects - Archive ouverte HAL Access content directly
Journal Articles (Review Article) Meat Science Year : 2021

Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects

(1) , (2)
1
2

Abstract

Traditional fermented meat sausages are produced around the world due to their convenience and sensory characteristics which are responsible for their high acceptability. They constitute a cultural heritage as shown by the high diversity of products around the world. Recent trends are addressing issues regarding innovation in their formulation by reduction of salt, fat and additives (curing salts). However, the current trend towards a reduction in the consumption of meat has produced an increase in the formulation of meat product analogues. This trend is the main focus of producers to offer new attractive products to consumers even though the aroma profile of traditional fermented meat sausages is not reached. In this manuscript, we review and discuss the chemistry of aroma formation in traditional fermented meat sausages in contrast to the potential of plant-based ingredients used in meat analogues.
Fichier principal
Vignette du fichier
Flores, Piornos - 2021 - Fermented meat sausages and the challenge of their plant-based alternatives A comparative review on aroma-re(2).pdf (479.02 Ko) Télécharger le fichier
Origin : Files produced by the author(s)
Licence : CC BY ND - Attribution - NoDerivatives

Dates and versions

hal-03805625 , version 1 (07-10-2022)

Licence

Attribution - NoDerivatives - CC BY 4.0

Identifiers

Cite

Mónica Flores, José A. Piornos. Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects. Meat Science, 2021, 182, pp.108636. ⟨10.1016/j.meatsci.2021.108636⟩. ⟨hal-03805625⟩

Collections

INRAE
6 View
2 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More