New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

ABSTRACT

Over the last decades, consumer´s preference for and their attention to food products presented as healthy and with favorable nutritional information has been significantly increased. In this line, both the addition of dietary fiber and the incorporation of probiotic strains in the elaboration of fermented meat products has been established as a useful tool for the development of healthy products. Thus, the aim of this review is to present an overview of the studies involving fermented meat products with added dietary fiber and probiotic microorganisms, and also, to discuss about some of the challenges regarding the reformulation of this innovative product category.

KEYWORDS:

• Fermented meat products
• prebiotic fibers
• functional meat products
• new food products
• healthy

Acknowledgments

José M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503). The authors would like to thank CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for their financial support.