[1]
|
Leistner, L. (1985) Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types. In: Simatos, D. and Multon, J.L., Eds., Properties of Water in Foods in relation to Quality and Stability, Martinus Nijhoff Publishers, Dordrecht, 309-329.
https://doi.org/10.1007/978-94-009-5103-7_19
|
[2]
|
Flores, J. (1997) Mediterranean vs Northern European Meat Products. Processing Technologies and Main Differences. Food Chemistry, 59, 505-510.
|
[3]
|
Guerrero, L., Guardia, M.D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska-Biemans, S., Sajdakowska, M., Sulmont-Rosse, C., Issanchou, S., Contel, M., Scalvedi, M.L., Granli, B.S. and Hersleth, M. (2009) Consumer-Driven Definition of Traditional Food Products and Innovation in Traditional Foods. A Qualitative Cross-Cultural Study. Appetite, 52, 345-354.
|
[4]
|
Wirth, F. (1988) Technologies for Making Fat-Reduce Meat Products. What Possibilities Are There? Fleischwirtschaft, 68, 1153-1156.
|
[5]
|
Costa-Corredor, A., Serra, X., Arnau, J. and Gou, P. (2009) Reduction of NaCl Content in Restructured Dry-Cured Hams: Post-Resting Temperature and Drying Level Effects on Physicochemical and Sensory Parameters. Meat Science, 83, 390-397.
|
[6]
|
He, F.J. and MacGregor, G.A. (2009) A Comprehensive Review on Salt and Health and Current Experience of Worldwide Salt Reduction Programmes. Journal of Human Hypertension, 23, 363-384. https://doi.org/10.1038/jhh.2008.144
|
[7]
|
Heaney, R.P. (2006) Role of Dietary Sodium in Osteoporosis. Journal of the American College of Nutrition, 25, 271S-276S.
https://doi.org/10.1080/07315724.2006.10719577
|
[8]
|
Nazario, C.M., Szklo, M., Diamond, E., Román-Franco, A., Climent, C., Suarez, E. and Conde, J.G. (1993) Salt and Gastric Cancer: A Case-Control Study in Puerto Rico. International Journal of Epidemiology, 22, 790-797.
https://doi.org/10.1093/ije/22.5.790
|
[9]
|
McMahon, E.J., Campbell, K.L., Mudge, D.W. and Bauer, J.D. (2012) Achieving Salt Restriction in Chronic Kidney Disease. International Journal of Nephrology, 2012, Article ID: 720429. https://doi.org/10.1155/2012/720429
|
[10]
|
Brown, I.J., Tzoulaki, I., Candeias, V. and Elliott, P. (2009) Salt Intakes around the World: Implications for Public Health. International Journal of Epidemiology, 38, 791-813. https://doi.org/10.1093/ije/dyp139
|
[11]
|
James, W.P., Ralph, A. and Sanchez-Castillo, C. (1987) The Dominance of Salt in Manufactured Food in the Sodium Intake of Affluent Societies. The Lancet, 329, 426-429. http://linkinghub.elsevier.com/retrieve/pii/S0140673687901279
https://doi.org/10.1016/s0140-6736(87)90127-9
|
[12]
|
Mattes, M. and Donnelly, D. (1991) Relative Contributions of Dietary Sodium Sources. Journal of American College of Nutrition, 10, 383-393.
https://doi.org/10.1080/07315724.1991.10718167
|
[13]
|
Sanchez-Castillo, C.P., Warrender, S., Whitehead, T.P. and James, W.P. (1987) An Assessment of the Sources of Dietary Salt in a British Population. Clinical Science, 72, 95-102.
|
[14]
|
He, F.J. and MacGregor, G.A. (2010) Reducing Population Salt Intake Worldwide: From Evidence to Implementation. Progress in Cardiovascular Diseases, 52, 363-382. http://linkinghub.elsevier.com/retrieve/pii/S0033062009001273?showall=true
https://doi.org/10.1016/j.pcad.2009.12.006
|
[15]
|
He, F.J., Jenner, K.H. and MacGregor, G.A. (2010) WASH—World Action on Salt and Health. Kidney International, 78, 745-753. https://doi.org/10.1038/ki.2010.280
|
[16]
|
Desmond, E. (2006) Reducing Salt: A Challenge for the Meat Industry. Meat Science, 74, 188-196.
|
[17]
|
Nishida, C., Uauy, R., Kumanyika, S. and Shetty, P. (2004) The Joint WHO/FAO Expert Consultation on Diet, Nutrition and the Prevention of Chronic Diseases: Process, Product and Policy Implications. Public Health Nutrition, 7, 245-250.
https://doi.org/10.1079/PHN2003592
|
[18]
|
He, F.J., Li, J. and Macgregor, G.A. (2013) Effect of Longer Term Modest Salt Reduction on Blood Pressure: Cochrane Systematic Review and Meta-Analysis of Randomised Trials. British Medical Journal, 346, f1325.
https://doi.org/10.1136/bmj.f1325
|
[19]
|
Aburto, N.J., Ziolkovska, A., Hooper, L., Elliott, P., Cappuccio, F.P. and Meerpohl, J.J. (2013) Effect of Lower Sodium Intake on Health: Systematic Review and Meta-Analyses. British Medical Journal, 346, f1326. https://doi.org/10.1136/bmj.f1326
|
[20]
|
Palar, K. and Sturm, R. (2009) Potential Societal Savings from Reduced Sodium Consumption in the U.S Adult Population. American Journal of Health Promotion, 24, 49-57.
|
[21]
|
Dall, T.M., Fulgoni, V.L., Zhang, Y., Reimers, K.J., Packard, P.T. and Astwood, J.D. (2009) Potential Health Benefits and Medical Cost Savings from Calorie, Sodium and Saturated Fat Reductions in the American Diet. American Journal of Health Promotion, 23, 412-422.
|
[22]
|
Webster, J.L., Dunford, E.K., Hawkes, C. and Neal, B.C. (2011) Salt Reduction Initiatives around the World. Journal of Hypertension, 29, 1043-1050.
https://doi.org/10.1097/HJH.0b013e328345ed83
|
[23]
|
Weiss, J., Gibis, M., Schuh, V. and Salminen, H. (2010) Advances in Ingredient and Processing Systems for Meat and Meat Products. Meat Science, 86, 196-213.
|
[24]
|
Pretorius, B. and Schonfeldt, B.C. (2016) The Contribution of Processed Pork Meat Products to Total Salt Intake in the Diet. Food Chemistry, in press.
|
[25]
|
Taormina, P.J. (2010) Implications of Salt and Sodium Reduction on Microbial Food Safety. Critical Reviews in Food Science and Nutrition, 50, 209-227.
https://doi.org/10.1080/10408391003626207
|
[26]
|
Toldrá, F. (2006) The Role of Muscle Enzymes in Dry-Cured Meat Products with Different Drying Conditions. Trends in Food Science and Technology, 17, 164-168.
|
[27]
|
Ruusunen, M. and Puolanne, E. (2005) Reducing Sodium Intake from Meat Products. Meat Science, 70, 531-541.
|
[28]
|
Benedini, R., Parolari, G., Toscani, T. and Virgili, R. (2012) Sensory and Texture Properties of Italian Typical Dry-Cured Hams as related to Maturation Time and Salt Content. Meat Science, 90, 431-437.
|
[29]
|
Inguglia, E.S., Zhang, Z., Tiwari, B.K., Kerry, J.P. and Burgess, C.M. (2017) Salt Reduction Strategies in Processed Meat Products—A Review. Trends in Food Science & Technology, 59, 70-78.
|
[30]
|
Olson, D.G. (1982) Salt for Processing Probably Can Be Cut by Only One Quarter. The National Provisioner, 17, 7-10.
|
[31]
|
Coutron-Gambotti, C., Gandemer, G., Rousset, S., Maestrini, O. and Casabianca, F. (1999) Reducing Salt Content of Dry-Cured Ham: Effect on Lipid Composition and Sensory Attributes. Food Chemistry, 64, 13-19.
|
[32]
|
Andres, A.I., Cava, R., Ventanas, J., Thovar, V. and Ruiz, J. (2004) Sensory Characteristics of Iberian Ham: Influence of Salt Content and Processing Conditions. Meat Science, 68, 45-51.
|
[33]
|
Roseiro, L.C., Santos, C., Sol, M., Borges, M.J., Anjos, M., Goncalves, H. and Carvalho, A.S. (2008) Proteolysis in Painho de Portalegre Dry Fermented Sausage in relation to Ripening Time and Salt Content. Meat Science, 79, 784-794.
|
[34]
|
Armenteros, M., Aristoy, M.C., Barat, J.M. and Toldrá, F. (2009) Biochemical Changes in Dry-Cured Loins Salted with Partial Replacements of NaCl by KCl. Food Chemistry, 117, 627-633.
|
[35]
|
Gou, P., Guerrero, L., Gelabert, J. and Arnau, J. (1996) Potassium Chloride, Potassium Lactate and Glycine as Sodium Chloride Substitutes in Fermented Sausages and in Dry-Cured Pork Loin. Meat Science, 42, 37-48.
|
[36]
|
Guardia, M.D., Guerrero, L., Gelabert, J., Gou, P. and Arnau, J. (2008) Sensory Characterisation and Consumer Acceptability of Small Calibre Fermented Sausages with 50% Substitution of NaCl by Mixtures of KCl and Potassium Lactate. Meat Science, 80, 1225-1230.
|
[37]
|
Gelabert, J., Gou, P., Guerrero, L. and Arnau, J. (2003) Effect of Sodium Chloride Replacement on Some Characteristics of Fermented Sausages. Meat Science, 65, 833-839.
|
[38]
|
Gimeno, O., Astiasarán, I. and Bello, J. (1998) A Mixture of Potassium, Magnesium and Calcium Chloride as a Partial Replacement of Sodium Chloride in Dry Fermented Sausages. Journal of Agricultural and Food Chemistry, 46, 4372-4375.
https://doi.org/10.1021/jf980198v
|
[39]
|
Gimeno, O., Astiasarán, I. and Bello, J. (2001) Influence of Partial Replacement of NaCl with KCl and CaCl2 on Microbiological Evolution of Dry Fermented Sausages. Food Microbiology, 18, 329-334.
|
[40]
|
Ibanez, C., Quintanilla, L., Cid, C., Astiasaran, I. and Bello, J. (1996) Dry Fermented Sausages Elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part I: Effect of Partial Replacement of NaCl with KCl on the Stability and the Nitrosation Process. Meat Science, 44, 227-234.
|
[41]
|
Ibanez, C., Quintanilla, L., Cid, C., Astiasarán, I. and Bello, J. (1997) Dry Fermented Sausages Elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of Partial Replacement of NaCl with KCl on the Proteolytic and Insolubilization Processes. Meat Science, 46, 277-284.
|
[42]
|
Alino, M., Grau, R., Fuentes, A. and Barat, J.M. (2010) Influence of Low-Sodium Mixtures of Salts on the Post-Salting Stage of Dry-Cured Ham Process. Journal of Food Engineering, 99, 198-205.
|
[43]
|
Blesa, E., Alino, M., Barat, J.M., Grau, R., Toldra, F. and Pagan, M.J. (2008) Microbiology and Physico-Chemical Changes of Dry-Cured Ham during the Post-Salting Stage as Affected by Partial Replacement of NaCl by Other Salts. Meat Science, 78, 135-142.
|
[44]
|
Armenteros, M., Aristoy, M.C., Barat, J.M. and Toldra, F. (2012) Biochemical and Sensory Changes in Dry-Cured Ham Salted with Partial Replacements of NaCl by Other Chloride Salts. Meat Science, 90, 361-367.
|
[45]
|
Fulladosa, E., Serra, X., Gou, P. and Arnau, J. (2009) Effects of Potassium Lactate and High Pressure on Transglutaminase Restructured Dry-Cured Hams with Reduced Salt Content. Meat Science, 82, 213-218.
|
[46]
|
Campagnol, P.C., dos Santos, B.A., Terra, N.N. and Pollonio, M.A.R. (2012) Lysine, Disodium Guanylate and Disodium Inosinate as Flavor Enhancers in Low-Sodium Fermented Sausages. Meat Science, 91, 334-338.
|
[47]
|
Campagnol, P.C.B., dos Santos, B.A., Wagner, R., Terra, N.N. and Pollonio, M.A.R. (2011) The Effect of Yeast Extract Addition on Quality of Fermented Sausages at Low NaCl Content. Meat Science, 87, 290-298.
|
[48]
|
Corral, S., Salvador, A., Belloch, C. and Flores, M. (2014) Effect of Fat and Salt Reduction on the Sensory Quality of Slow Fermented Sausages Inoculated with Debaryomyces hansenii Yeast. Food Control, 45, 1-7.
|
[49]
|
Corral, S., Salvador, A., Belloch, C. and Flores, M. (2015) Improvement the Aroma of Reduced Fat and Salt Fermented Sausages by Debaromyces hansenii Inoculation. Food Control, 47, 526-535.
|
[50]
|
Flores, M., Corral, S., Cano-García, L., Salvador, A. and Belloch, C. (2015) Yeast Strains as Potential Aroma Enhancers in Dry Fermented Sausages. International Journal of Food Microbiology, 212, 16-24.
|
[51]
|
Corral, S., Belloch, C., López-Díez, J.J., Salvador, A. and Flores, M. (2017) Yeast Inoculation as a Strategy to Improve the Physico-Chemical and Sensory Properties of Reduced Salt Fermented Sausages Produced with Entire Male Fat. Meat Science, 123, 1-7.
|
[52]
|
Rama, R., Chiu, N., Da Silva, M.S., Hewson, L., Hort, J. and Fisk, I.D. (2013) Impact of Salt Crystal Size on In-Mouth Delivery of Sodium and Saltiness Perception from Snack Foods. Journal of Texture Studies, 44, 338-345.
https://doi.org/10.1111/jtxs.12017
|
[53]
|
Iranpour, J., Clerjon, S., Morrot, G., Claise, B., Jean, B., Thomas-Danguin, T. and Bonny, J.-M. (2014) How Is Salt Taste Intensity Encoded within the Human Brain? The Responses of BOLD fMRI using Food Models. Proceedings of the 12th International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, Cesena, 20-23 May 2014.
|
[54]
|
Lawrence, G., Salles, C., Septier, C., Busch, J. and Thomas-Danguin, T. (2009) Odour-Taste Interactions: A Way to Enhance Saltiness in Low-Salt Content Solutions. Food Quality and Preference, 20, 241-248.
|
[55]
|
Lawrence, G., Salles, C., Palicki, O., Septier, C., Busch, J. and Thomas-Danguin, T. (2011) Using Cross-Modal Interactions to Counterbalance Salt Reduction in Solid Foods. International Dairy Journal, 21, 103-110.
|
[56]
|
Syarifuddin, A., Septier, C., Salles, C. and Thomas-Danguin, T. (2016) Reducing Salt and Fat while Maintaining Taste: An Approach on a Model Food System. Food Quality and Preference, 48, 59-69.
|
[57]
|
Simopoulos, A.P. (2002) The Importance of the Ratio of Omega-6/Omega-3 Essential Fatty Acids. Biomedicine and Pharmacotherapy, 56, 365-379.
https://doi.org/10.1016/S0753-3322(02)00253-6
|
[58]
|
Olivares, A., Navarro, J.L. and Flores, M. (2011) Effect of Fat Content on Aroma Generation during Processing of Dry Fermented Sausages. Meat Science, 87, 264-273.
|
[59]
|
Olivares, A., Navarro, J.L., Salvador, A. and Flores, M. (2010) Sensory Acceptability of Slow Fermented Sausages Based on Fat Content and Ripening Time. Meat Science, 86, 251-257.
|
[60]
|
Lorenzo, J.M. and Franco, D. (2012) Fat Effect on Physico-Chemical, Microbial and Textural Changes through the Manufactured of Dry-Cured Foal Sausage Lipolysis, Proteolysis and Sensory Properties. Meat Science, 92, 704-714.
|
[61]
|
Campagnol, P.C., dos Santos, B.A., Wagner, R., Terra, N.N. and Pollonio, M.A.R. (2012) Amorphous Cellulose Gel as a Fat Substitute in Fermented Sausages. Meat Science, 90, 36-42.
|
[62]
|
Ruiz-Capillas, C., Triki, M., Herrero, A.M., Rodriguez-Salas, L. and Jimenez-Colmenero, F. (2012) Konjac Gel as Pork Backfat Replacer in Dry Fermented Sausages: Processing and Quality Characteristics. Meat Science, 92, 144-150.
|
[63]
|
Alejandre, M., Poyato, C., Ansorena, D. and Astiasarán, I. (2016) Linseed Oil Gelled Emulsion: A Successful Fat Replacer in Dry Fermented Sausages. Meat Science, 121, 107-113.
|
[64]
|
Garcia, M.L., Dominguez, R., Galvez, M.D., Casas, C. and Selgas, M.D. (2002) Utilization of Cereal and Fruit Fibres in Low Fat Dry Fermented Sausages. Meat Science, 60, 227-236.
|
[65]
|
Fernandez-Lopez, J., Sendra, E., Sayas-Barbera, E., Navarro, C. and Perez-Alvarez, J.A. (2008) Physico-Chemical and Microbiological Profiles of “Salchichon” (Spanish Dry-Fermented Sausage) Enriched with Orange Fiber. Meat Science, 80, 410-417.
|
[66]
|
Aleson-Carbonell, L., Fernández-López, J., Sendra, E., Sayas-Barberá, E. and Pérez-Alvarez, J.A. (2004) Quality Characteristics of a Non-Fermented Dry-Cured Sausage Formulated with Lemon Albedo. Journal of the Science of Food and Agriculture, 84, 2077-2084. https://doi.org/10.1002/jsfa.1912
|
[67]
|
Mendoza, E., Garcia, M.L., Casas, C. and Selgas, M.D. (2001) Inulin as Fat Substitute in Low Fat, Dry Fermented Sausages. Meat Science, 57, 387-393.
|
[68]
|
Eim, V.S., Simal, S., Rossello, C. and Femenia, A. (2008) Effects of Addition of Carrot Dietary Fibre on the Ripening Process of a Dry Fermented Sausage (Sobrassada). Meat Science, 80, 173-182.
|
[69]
|
Eim, V.S., Simal, S., Rosselló, C., Femenia, A. and Bon, J. (2013) Optimisation of the Addition of Carrot Dietary Fibre to a Dry Fermented Sausage (Sobrassada) Using Artificial Neural Networks. Meat Science, 94, 341-348.
|
[70]
|
Sánchez-Zapata, E., Díaz-Vela, J., Pérez-Chabela, M.L., Pérez-Alvarez, J.A. and Fernández-Lopez, J. (2013) Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages. Food and Bioprocess Technology, 6, 1181-1190.
https://doi.org/10.1007/s11947-011-0733-1
|
[71]
|
Salazar, P., García, M.L. and Selgas, M.D. (2009) Short-Chain Fructooligosaccharides as Potential Functional Ingredient in Dry Fermented Sausages with Different Fat Levels. International Journal of Food Science and Technology, 44, 1100-1107.
https://doi.org/10.1111/j.1365-2621.2009.01923.x
|
[72]
|
Ansorena, D. and Astiasarán, I. (2004) The Use of Linseed Oil Improves Nutritional Quality of the Lipid Fraction of Dry-Fermented Sausages. Food Chemistry, 87, 69-74.
|
[73]
|
Muguerza, E., Fista, G., Ansorena, D., Astiasaran, I. and Bloukas, J.G. (2002) Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on Processing and Quality Characteristics of Fermented Sausages. Meat Science, 61, 397-404.
|
[74]
|
Utrilla, M.C., García Ruiz, A. and Soriano, A. (2014) Effect of Partial Replacement of Pork Meat with an Olive Oil Organogel on the Physicochemical and Sensory Quality of Dry-Ripened Venison Sausages. Meat Science, 97, 575-582.
|
[75]
|
Muguerza, E., Ansorena, D. and Astiasarán, I. (2003) Improvement of Nutritional Properties of Chorizo de Pamplona by Replacement of Pork Backfat with Soy Oil. Meat Science, 65, 1361-1367.
|
[76]
|
Valencia, I., Ansorena, D. and Astiasaran, I. (2006) Stability of Linseed Oil and Antioxidants Containing Dry Dermented Sausages: A Study of the Lipid Fraction during Different Storage Conditions. Meat Science, 73, 269-277.
|
[77]
|
Josquin, N.M., Linssen, J.P. and Houben, J.H. (2012) Quality Characteristics of Dutch-Style Fermented Sausages Manufactured with Partial Replacement of Pork Back-Fat with Pure, Pre-Emulsified or Encapsulated Fish Oil. Meat Science, 90, 81-86.
|
[78]
|
Valencia, I., Ansorena, D. and Astiasarán, I. (2007) Development of Dry Fermented Sausages Rich in Docosahexaenoic Acid with Oil from the Microalgae Schizochytrium sp.: Influence on Nutritional Properties, Sensorial Quality and Oxidation Stability. Food Chemistry, 104, 1087-1096.
|
[79]
|
Lorenzo, J.M., Sichetti-Munekata, P.E., Pateiro, M., Campagnol, P.C.B. and Domínguez, R. (2016) Healthy Spanish Salchichón Enriched with Encapsulated n-3 Long Chain Fatty Acids in Konjac Glucomannan Matrix. Food Research International, 89, 289-295.
|
[80]
|
Jiménez-Colmenero, F., Triki, M., Herrero, A.M., Rodríguez-Salas, L. and Ruiz-Capillas, C. (2013) Healthy Oil Combination Stabilized in a Konjac Matrix as Pork Fat Replacement in Low-Fat, PUFA-Enriched, Dry Fermented Sausages. LWT-Food Science and Technology, 51, 158-163.
|
[81]
|
Muguerza, E., Gimeno, O., Ansorena, D. and Astiasarán, I. (2004) New Formulations for Healthier Dry Fermented Sausages: A Review. Trends in Food Science and Technology, 15, 452-457.
|
[82]
|
Garcia-Iniguez de Ciriano, M.G., Garcia-Herreros, C., Larequi, E., Valencia, I., Ansorena, D. and Astiasaran, I. (2009) Use of Natural Antioxidants from Lyophilized Water Extracts of Borago officinalis in Dry Fermented Sausages Enriched in Omega-3 PUFA. Meat Science, 83, 271-277.
|
[83]
|
Bozkurt, H. (2007) Comparison of the Effects of Sesame and Thymbra spicata Oil during the Manufacturing of Turkish Dry-Fermented Sausage. Food Control, 18, 149-156.
|
[84]
|
Ba, H.V., Seo, H.W., Cho, S.H., Kim, Y.S., Kim, J.H., Ham, J.S., Park, B.Y. and Nam, S.P. (2016) Antioxidant and Anti-Foodborne Bacteria Activities of Shiitake By-Product Extract in Fermented Sausages. Food Control, 70, 201-209.
|
[85]
|
Calvo, M.M., Garcia, M.L. and Selgas, M.D. (2008) Dry Fermented Sausages Enriched with Lycopene from Tomato Peel. Meat Science, 80, 167-172.
|
[86]
|
Dabin, E. and Jussiaux, R. (1994) Dry-Fermented Sausage. Erti Editeur, Paris. (In French)
|
[87]
|
Sebranek, J.G. and Bacus, J.N. (2007) Cured Meat Products without Direct Addition of Nitrate or Nitrite: What Are the Issues? Meat Science, 77, 136-147.
|
[88]
|
Honikel, K.O. (2008) The Use and Control of Nitrate and Nitrite for the Processing of Meat Products. Meat Science, 78, 68-76.
|
[89]
|
Fraser, P., Chilvers, C., Beral, V. and Hill, M.J. (1980) Nitrate and Human Cancer: A Review of the Evidence. International Journal of Epidemiology, 9, 3-12.
https://doi.org/10.1093/ije/9.1.3
|
[90]
|
Jakszyn, P. and Gonzalez, C. (2006) Nitrosamine and Related Food Intake and Gastric and Oesophageal Cancer Risk: A Systematic Review of the Epidemiological Evidence. World Journal of Gastroenterology, 12, 4296-4303.
https://doi.org/10.3748/wjg.v12.i27.4296
|
[91]
|
Hsu, J., Arcot, J. and Lee, N.A. (2009) Nitrate and Nitrite Quantification from Cured Meat and Vegetables and their Estimated Dietary Intake in Australians. Food Chemistry, 115, 334-339.
|
[92]
|
Duncan, C., Li, H., Dykhuizen, R., Frazer, R., Johnston, P., MacKnight, G., Smith, L., Lamza, K., McKenzie, H., Batt, L., Kelly, D., Golden, M., Benjamin, N. and Leifert, C. (1997) Protection against Oral and Gastrointestinal Diseases: Importance of Dietary Nitrate Intake, Oral Nitrate Reduction and Enterosalivary Nitrate Circulation. Comparative Biochemistry and Physiology Part A: Physiology, 118, 939-948.
|
[93]
|
Bartsch, H., Ohshima, H., Shuker, D.E.G., Pignatelli, B. and Calmels, S. (1990) Exposure of Humans to Endogenous N-Nitroso Compounds: Implications in Cancer Etiology. Mutation Research/Reviews in Genetic Toxicology, 238, 255-267.
|
[94]
|
Joossens, J.V., Hill, M.J., Elliott, P., Stamler, R., Stamler, J., Lesaffre, E., Dyer, A., Nichols, R., Kesteloot, H. and on behalf of European Cancer Prevention (ECP) and the Intersalt Cooperative Research Group (1996) Dietary Salt, Nitrate and Stomach Cancer Mortality in 24 Countries. International Journal of Epidemiology, 25, 494-504. https://doi.org/10.1093/ije/25.3.494
|
[95]
|
Jiménez-Colmenero, F., Carballo, J. and Cofrades, S. (2001) Healthier Meat and Meat Products: Their Role as Functional Foods. Meat Science, 59, 5-13.
|
[96]
|
Pichner, R., Hechelmann, H, Steinrueck, H. and Gareis, M. (2006) Shigatoxin-Producing Escherichia Coli (STEC) in Conventionally and Organically Produced Salami Products. Fleischwirtschaft, 86, 112-114.
|
[97]
|
Hospital, X.F., Hierro, E. and Fernández, M. (2014) Effect of Reducing Nitrate and Nitrite Added to Dry Fermented Sausages on the Survival of Salmonella typhimurium. Food Research International, 62, 410-415.
|
[98]
|
Tsoukalas, D.S., Katsanidis, E., Marantidou, S. and Bloukas, J.G. (2011) Effect of Freeze-Dried Leek Powder (FDLP) and Nitrite Level on Processing and Quality Characteristics of Fermented Sausages. Meat Science, 87, 140-145.
|
[99]
|
Schlüchter, S., Eberhard, P., Kneubühler, H. and Hadorn, R.S (2010) Manufacture of Dry-Fermented Sausages Containing Different Levels of Nitrate of Natural or Synthetic Origin. Viandes & Produits Carnés, 28, 3-7. (In French)
|
[100]
|
Toldrá, F. and Reig, M. (2011) Innovations for Healthier Processed Meats. Trends in Food Science and Technology, 22, 517-522.
|
[101]
|
Wakamatsu, J., Nishimura, T. and Hattori, A. (2004) A Zn-Porphyrin Complex Contributes to Bright Red Color in Parma Ham. Meat Science, 67, 95-100.
|
[102]
|
Benedini, R., Raja, V. and Parolari, G. (2008) Zinc-Protoporphyrin IX Promoting Activity in Pork Muscle. LWT-Food Science and Technology, 41, 1160-1166.
|
[103]
|
Wakamatsu, J., Okui, J., Hayashi, N., Nishimura, T. and Hattori, A. (2007) Zn Protoporphyrin IX Is Formed Not from Heme but from Protoporphyrin IX. Meat Science, 77, 580-586.
|
[104]
|
Wakamatsu, J., Hayashi, N., Nishimura, T. and Hattori, A. (2010) Nitric Oxide Inhibits the Formation of Zinc Protoporphyrin IX and Protoporphyrin IX. Meat Science, 84, 125-128.
|
[105]
|
Adamsen, C.E., Moller, J.K., Laursen, K., Olsen, K. and Skibsted, L.H. (2006) Zn-Porphyrin Formation in Cured Meat Products: Effect of Added Salt and Nitrite. Meat Science, 72, 672-679.
|
[106]
|
Hammes, W.P. (2012) Metabolism of Nitrate in Fermented Meats: The Characteristic Feature of a Specific Group of Fermented Foods. Food Microbiology, 29, 151-156.
|
[107]
|
Lundberg, J.O., Carlstrom, M., Larsen, F.J. and Weitzberg, E. (2011) Roles of Dietary Inorganic Nitrate in Cardiovascular Health and Disease. Cardiovascular Research, 89, 525-532. https://doi.org/10.1093/cvr/cvq325
|
[108]
|
Milkowski, A., Garg, H.K., Coughlin, J.R. and Bryan, N.S. (2010) Nutritional Epidemiology in the Context of Nitric Oxide Biology: A Risk-Benefit Evaluation for Dietary Nitrite and Nitrate. Nitric Oxide, 22, 110-119.
|
[109]
|
Parthasarathy, D.K. and Bryan, N.S. (2012) Sodium Nitrite: the “Cure” for Nitric Oxide Insufficiency. Meat Science, 92, 274-279.
|
[110]
|
Klingberg, T.D., Axelsson, L., Naterstad, K., Elsser, D. and Budde, B.B. (2005) Identification of Potential Probiotic Starter Cultures for Scandinavian-Type Fermented Sausages. International Journal of Food Microbiology, 105, 419-431.
|
[111]
|
Muthukumarasamy, P. and Holley, R.A. (2006) Microbiological and Sensory Quality of Dry Fermented Sausages Containing Alginate-Microencapsulated Lactobacillus reuteri. International Journal of Food Microbiology, 111, 164-169.
|
[112]
|
De Vuyst, L.D., Falony, G. and Leroy, F. (2008) Probiotics in Fermented Sausages. Meat Science, 80, 75-78.
|
[113]
|
Drosinos, E. (2012) Effective Strategies towards Healthier Fermented Meat Products. Agro Food Industry Hi-Tech, 23, 42-45.
|
[114]
|
Jiménez-Colmenero, F. (2007) Healthier Lipid Formulation Approaches in Meat-Based Functional Foods. Technological Options for Replacement of Meat Fats by Non-Meat Fats. Trends in Food Science and Technology, 18, 567-578.
|
[115]
|
O’Shea, N., Arendt, E.K. and Gallagher, E. (2012) Dietary Fibre and Phytochemical Characteristics of Fruit and Vegetable By-Products and Their Recent Applications as Novel Ingredients in Food Products. Innovative Food Science and Emerging Technologies, 16, 1-10.
|
[116]
|
Zhang, W., Xiao, S., Samaraweera, H., Lee, E.J. and Ahn, D.U. (2010) Improving Functional Value of Meat Products. Meat Science, 86, 15-31.
|
[117]
|
Beriain, M.J., Gomez, I., Petri, E., Insausti, K. and Sarries, M.V. (2011) The Effects of Olive Oil Emulsified Alginate on the Physico-Chemical, Sensory, Microbial and Fatty Acid Profiles of Low-Salt, Inulin-Enriched Sausages. Meat Science, 88, 189-197.
|
[118]
|
Safa, H., Gatellier, P., Lebert, A., Picgirard, L. and Mirade, P.S. (2015) Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes during the Manufacture of Dry-Fermented Sausages. Food and Bioprocess Technology, 8, 2109-2122. https://doi.org/10.1007/s11947-015-1563-3
|
[119]
|
Safa, H., Gatellier, P., Berdagué, J.L., Kondjoyan, N., Mercier, F., Portanguen, S., Favier, R. and Mirade, P.S. (2016) Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat. Food and Nutrition Sciences, 7, 1297-1314. https://doi.org/10.4236/fns.2016.714119
|
[120]
|
Mora-Gallego, H., Guàrdia, M.D., Serra, X., Gou, P. and Arnau, J. (2016) Sensory Characterization and Consumer Acceptability of Potassium Chloride and Sunflower Oil Addition in Small-Caliber Non-Acid Fermented Sausages with a Reduced Content of Sodium Chloride and Fat. Meat Science, 112, 9-15.
|
[121]
|
Fulladosa, E., Santos-Garcés, E., Picouet, P. and Gou, P. (2010) Prediction of Salt and Water Content in Dry-Cured Hams by Computed Tomography. Journal of Food Engineering, 96, 80-85.
|
[122]
|
Santos-Garcés, E., Gou, P., Garcia-Gil, N., Arnau, J. and Fulladosa, E. (2010) Non-Destructive Analysis of aw, Salt and Water in Dry-Cured Hams during Drying Process by Means of Computed Tomography. Journal of Food Engineering, 101, 187-192.
|
[123]
|
Santos-Garces, E., Munoz, I., Gou, P., Sala, X. and Fulladosa, E. (2012) Tools for Studying Dry-Cured Ham Processing by Using Computed Tomography. Journal of Agricultural and Food Chemistry, 60, 241-249. https://doi.org/10.1021/jf203213q
|
[124]
|
Aburto, N.J., Hanson, S., Gutierrez, H., Hooper, L., Elliott, P. and Cappuccio, F.P. (2013) Effect of Increased Potassium Intake on Cardiovascular Risk Factors and Disease: Systematic Review and Meta-Analyses. British Medical Journal, 346, f1378.
https://doi.org/10.1136/bmj.f1378
|
[125]
|
Castro, H. and Raij, L. (2013) Potassium in Hypertension and Cardiovascular Disease. Seminars in Nephrology, 33, 277-289.
https://doi.org/10.1016/j.semnephrol.2013.04.008
|
[126]
|
Gimeno, O., Astiasarán, I. and Bello, J. (2001) Calcium Ascorbate as a Potential Partial Substitute for NaCl in Dry Fermented Sausages: Effect on Colour, Texture and Hygienic Quality at Different Concentrations. Meat Science, 57, 23-29.
|
[127]
|
Corpet, D.E. (2011) Red Meat and Colon Cancer: Should We Become Vegetarians, or Can We Make Meat Safer? Meat Science, 89, 310-316.
|
[128]
|
Pierre, F., Santarelli, R., Tache, S., Gueraud, F. and Corpet, D.E. (2008) Beef Meat Promotion of Dimethylhydrazine-Induced Colorectal Carcinogenesis Biomarkers Is Suppressed by Dietary Calcium. British Journal of Nutrition, 99, 1000-1006.
https://doi.org/10.1017/S0007114507843558
|
[129]
|
Chizzolini, R., Zanardi, E., Dorigoni, V. and Ghidini, S. (1999) Calorific Value and Cholesterol Content of Normal and Low-Fat Meat and Meat Products. Trends in Food Science and Technology, 10, 119-128.
|
[130]
|
Guardia, M.D., Guerrero, L., Gelabert, J., Gou, P. and Arnau, J. (2006) Consumer Attitude towards Sodium Reduction in Meat Products and Acceptability of Fermented Sausages with Reduced Sodium Content. Meat Science, 73, 484-490.
|
[131]
|
Harkouss, R., Chevarin, C., Daudin, J.D. and Mirade, P.S. (2014) Development of a “Numerical Ham” Model that Couples Water and Salt Transfers to Proteolysis during the Dry-Cured Ham Process. Proceedings of the 13th International Conference on Modelling and Applied Simulation, Bordeaux, 10-12 September 2014, 65-70.
|