Reduced fat-reduced sodium fermented meat products: a review of reformulation strategies

The current research in meat products has been aimed to obtain healthier proposals because of the change lifestyle and routine population. This new point view also changed industry perspective: they are focusing on reformulation a portfolio with appeal. process redefining traditional formulation can negatively affect acceptance product (i.e., taste appearance). However, researchers reported positive effects this strategy reformulations added value increase, healthiness, nutritional enrichment product). Sodium reduction, saturated fat chemical additives dietary fiber addition, addition vegetable oils, probiotic examples already tested documented strategies fermented products. application one is challenge. simultaneous use two or more complex. Thus, aim review was explain technological sensorial benefits challenges fibers submitted strategies.