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dc.contributor.authorFlores Llovera, Mónicaes_ES
dc.contributor.authorPiornos, José A.es_ES
dc.date.accessioned2021-07-28T05:13:06Z-
dc.date.available2021-07-28T05:13:06Z-
dc.date.issued2021-07-21-
dc.identifier.citationMeat Science 182: 108636 (2021)es_ES
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/10261/246692-
dc.description.abstractTraditional fermented meat sausages are produced around the world due to their convenience and sensory characteristics which are responsible for their high acceptability. They constitute a cultural heritage as shown by the high diversity of products around the world. Recent trends are addressing issues regarding innovation in their formulation by reduction of salt, fat and additives (curing salts). However, the current trend towards a reduction in the consumption of meat has produced an increase in the formulation of meat product analogues. This trend is the main focus of producers to offer new attractive products to consumers even though the aroma profile of traditional fermented meat sausages is not reached. In this manuscript, we review and discuss the chemistry of aroma formation in traditional fermented meat sausages in contrast to the potential of plant-based ingredients used in meat analogues.es_ES
dc.description.sponsorshipFinancial support from RTI2018-098074-B-I00 (MCIU/AEI/FEDER, UE) is fully acknowledged.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMICIU/ICTI2017-2020/RTI2018-098074-B-I00es_ES
dc.relation.isversionofPublisher's versiones_ES
dc.rightsopenAccesses_ES
dc.subjectAromaes_ES
dc.subjectFermentationes_ES
dc.subjectPlant protein isolatees_ES
dc.subjectMeat analoguees_ES
dc.subjectAroma precursorses_ES
dc.titleFermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspectses_ES
dc.typeartículo de revisiónes_ES
dc.identifier.doihttp://dx.doi.org/10.1016/j.meatsci.2021.108636-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.meatsci.2021.108636es_ES
dc.rights.licensehttps://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Ciencia, Innovación y Universidades (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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