CAPÍTULO

Sausages and comminuted products: dry fermented products

Libro: Encyclopedia of food and health
Autores: Astiasarán Anchía, María Icíar; Ansorena Artieda, Diana María
Editorial: Elsevier EDS
Localidad: Oxford
ISBN: 978-0-12-384953-3
Página inicial-final: 728 - 733
Fecha de publicación: 2016
Resumen: This article reports the composition of some of the best-known types of dry fermented sausages and describes the nutritional value of their constituent ingredients and the impact that these may have on health. Strategies to improve the composition of these products, primarily from a health perspective, by means of modification of ingredients and processing conditions are also presented. These modifications deal primarily with changes in the lipid fraction, the mineral content, and the use of additives and antioxidants.