Portuguese traditional sausages : different types, nutritional composition, and novel trends
Portuguese traditional sausages : different types, nutritional composition, and novel trends / Cláudia Marcos, Cláudia Viegas, André M. de Almeida, Maria Manuela Guerra
p. 51-60 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.3 No.1(2016 Mar.), p. 51-60 3:1<51 ISSN 2352-6181↔ 저자: Cláudia Marcos, Escola Superior de Hotelaria e Turismo do Estoril 저자: Cláudia Viegas, Escola Superior de Hotelaria e Turismo do Estoril 저자: André M. de Almeida, CISA/Faculdade de Medicina Veterinária, Pólo Universitário ; Ross University School of Veterinary Medicine 저자: Maria Manuela Guerra, Escola Superior de Hotelaria e Turismo do Estoril ; CISA/Faculdade de Medicina Veterinária, Pólo Universitário
Traditional sausages—smoked, fermented or dried—are meat products that are part of the traditional daily diet in rural Portugal, and also highly valued in major cities with an increasing demand. These ethnic meat products are manufactured mainly by small-scale industries or artisanal producers according to and/or inspired by traditional processes. They are present in a wide variety of types, many recognized for their quality (38 certified products). Presently, cure technologies used are important for the potential they represent in transformation and diversification. Additionally, they add flavors and colors to meat that are much appreciated, surpassing meat preservation proposes. A review on the types and manufacturing technological aspects associated to Portuguese traditional sausages (PTS) is provided in this article. Additionally, nutritional composition of the products is presented. Future developments foreseen in the field, in the light of current knowledge and market trends, are finally addressed.