ALTERNATIVES FOR HEALTHY SALAMES: SCOPE REVIEW
Physicochemical composition of salami: scoping review
DOI:
https://doi.org/10.61164/rmnm.v6i1.2224Keywords:
fermented sausages, sustainability, ultra-processedAbstract
An overview of the composition of salami was carried out in this review, with the aim of providing a reference database for professionals and researchers in the food industry to understand approaches to maintain or improve the quality of this meat product. Among the factors related to the composition of salami, the type of processing stands out. Another relevant factor was the reduction in fat content, a target for increasing the nutritional quality of the lipid fraction, replacing pork fat. The type of meat matrix also had evidence, whether due to the valorization of different racial groups of indigenous pigs or the alternative use of other sources of meat matrices. The addition of non-sodium salts has been the subject of exclusive or combined studies. The development of new technologies in salami processing must meet the identity and quality standards of this restructured meat product. Although ultra-processed meat products are part of the diet, nutritional supply and food security, the search for healthy and sustainable diets emerges in the face of challenges for the development of integrated production systems, with growing demand for clean-label products.
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