Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
Descripción del Articulo
Juan D. Rios-Mera thanks the support of the Consejo Nacional de Ciencia, Tecnología e Innovacion ´ Tecnologica ´ - CONCYTEC from Peru (CIENCIACTIVA programme, PhD scholarship contract: No. 238-2018- FONDECYT).
| Autores: | , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2021 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/2352 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/2352 https://doi.org/10.1016/j.tifs.2021.01.092 |
| Nivel de acceso: | acceso abierto |
| Materia: | Sodium reduction Fat reduction Meat products Natural antioxidants Salt reduction http://purl.org/pe-repo/ocde/ford#4.04.01 |
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| dc.title.none.fl_str_mv |
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario |
| title |
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario |
| spellingShingle |
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario Rios-Mera, Juan D. Sodium reduction Fat reduction Meat products Natural antioxidants Salt reduction http://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario |
| title_full |
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario |
| title_fullStr |
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario |
| title_full_unstemmed |
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario |
| title_sort |
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario |
| author |
Rios-Mera, Juan D. |
| author_facet |
Rios-Mera, Juan D. Saldaña, Erick Patinho, Iliani Selani Miriam, M. Contreras-Castillo, Carmen J. |
| author_role |
author |
| author2 |
Saldaña, Erick Patinho, Iliani Selani Miriam, M. Contreras-Castillo, Carmen J. |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Rios-Mera, Juan D. Saldaña, Erick Patinho, Iliani Selani Miriam, M. Contreras-Castillo, Carmen J. |
| dc.subject.none.fl_str_mv |
Sodium reduction |
| topic |
Sodium reduction Fat reduction Meat products Natural antioxidants Salt reduction http://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Fat reduction Meat products Natural antioxidants Salt reduction |
| dc.subject.ocde.none.fl_str_mv |
http://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
Juan D. Rios-Mera thanks the support of the Consejo Nacional de Ciencia, Tecnología e Innovacion ´ Tecnologica ´ - CONCYTEC from Peru (CIENCIACTIVA programme, PhD scholarship contract: No. 238-2018- FONDECYT). |
| publishDate |
2021 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2021 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/2352 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.tifs.2021.01.092 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85101012707 |
| url |
https://hdl.handle.net/20.500.12390/2352 https://doi.org/10.1016/j.tifs.2021.01.092 |
| identifier_str_mv |
2-s2.0-85101012707 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Trends in Food Science and Technology |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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Consejo Nacional de Ciencia Tecnología e Innovación |
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CONCYTEC |
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CONCYTEC |
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CONCYTEC-Institucional |
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CONCYTEC-Institucional |
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Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883044572332032 |
| spelling |
Publicationrp00974600rp00628600rp01937600rp00978600rp00627600Rios-Mera, Juan D.Saldaña, ErickPatinho, IlianiSelani Miriam, M.Contreras-Castillo, Carmen J.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2021https://hdl.handle.net/20.500.12390/2352https://doi.org/10.1016/j.tifs.2021.01.0922-s2.0-85101012707Juan D. Rios-Mera thanks the support of the Consejo Nacional de Ciencia, Tecnología e Innovacion ´ Tecnologica ´ - CONCYTEC from Peru (CIENCIACTIVA programme, PhD scholarship contract: No. 238-2018- FONDECYT).Background: Strategies for the reformulation of meat products respond to consumers’ demand for healthier food alternatives. The reduction of salt or sodium and animal fat, and the substitution of synthetic antioxidants by natural ones have been a subject of study for Brazilian researchers for many years, but the industrial application of new technological alternatives presents the challenge of adapting to regulations related to the processing of meat products. Scope and approach: Reports by Brazilian researchers from 2011 to 2019 were collected from the Scopus database and their abstracts were submitted to a textual analysis to visualize the trend of studies over these years. The relationship between the approaches/ingredients proposed in the studies and the Brazilian regulation was discussed. Key findings and conclusions: Numerous alternatives for natural antioxidants and salt and animal fat substitutes have been proposed, but Brazilian regulation is restrictive with respect to the use of natural antioxidants and the most studied salt substitute in meat products. However, studies using alternatives more compatible with Brazilian regulations have been proposed. For industrial application purposes, some flavorings and spices may have antioxidant activity and act as natural antioxidants, delaying the lipid oxidation of meat products; the sodium content can be reduced using several morphologies or sizes of salt particles; and the incorporation of oils rich in polyunsaturated fatty acids, embedded in oleogels and microparticles using encapsulating proteins, seem to be a viable alternative for reducing animal fat in meat products. © 2021 Elsevier LtdFondo Nacional de Desarrollo Científico y Tecnológico - FondecytengElsevier LtdTrends in Food Science and Technologyinfo:eu-repo/semantics/openAccessSodium reductionFat reduction-1Meat products-1Natural antioxidants-1Salt reduction-1http://purl.org/pe-repo/ocde/ford#4.04.01-1Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenarioinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/2352oai:repositorio.concytec.gob.pe:20.500.12390/23522024-05-30 15:24:26.374http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="eb6f074a-84fc-4fb8-a463-7cfe0b4ccaae"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario</Title> <PublishedIn> <Publication> <Title>Trends in Food Science and Technology</Title> </Publication> </PublishedIn> <PublicationDate>2021</PublicationDate> <DOI>https://doi.org/10.1016/j.tifs.2021.01.092</DOI> <SCP-Number>2-s2.0-85101012707</SCP-Number> <Authors> <Author> <DisplayName>Rios-Mera, Juan D.</DisplayName> <Person id="rp00974" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldaña, Erick</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Patinho, Iliani</DisplayName> <Person id="rp01937" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Selani Miriam, M.</DisplayName> <Person id="rp00978" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo, Carmen J.</DisplayName> <Person id="rp00627" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Sodium reduction</Keyword> <Keyword>Fat reduction</Keyword> <Keyword>Meat products</Keyword> <Keyword>Natural antioxidants</Keyword> <Keyword>Salt reduction</Keyword> <Abstract>Background: Strategies for the reformulation of meat products respond to consumers’ demand for healthier food alternatives. The reduction of salt or sodium and animal fat, and the substitution of synthetic antioxidants by natural ones have been a subject of study for Brazilian researchers for many years, but the industrial application of new technological alternatives presents the challenge of adapting to regulations related to the processing of meat products. Scope and approach: Reports by Brazilian researchers from 2011 to 2019 were collected from the Scopus database and their abstracts were submitted to a textual analysis to visualize the trend of studies over these years. The relationship between the approaches/ingredients proposed in the studies and the Brazilian regulation was discussed. Key findings and conclusions: Numerous alternatives for natural antioxidants and salt and animal fat substitutes have been proposed, but Brazilian regulation is restrictive with respect to the use of natural antioxidants and the most studied salt substitute in meat products. However, studies using alternatives more compatible with Brazilian regulations have been proposed. For industrial application purposes, some flavorings and spices may have antioxidant activity and act as natural antioxidants, delaying the lipid oxidation of meat products; the sodium content can be reduced using several morphologies or sizes of salt particles; and the incorporation of oils rich in polyunsaturated fatty acids, embedded in oleogels and microparticles using encapsulating proteins, seem to be a viable alternative for reducing animal fat in meat products. © 2021 Elsevier Ltd</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.377223 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
