Data/hora: 26/07/2024 22:47:27

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Tipo da produção científica: 	Capítulo em Livro Técnico-Científico	
Data corrente: 	11/05/2023	
Data da última atualização: 	05/01/2024	
Autoria: 	FOGACA, F. H. dos S.; CASSOL, G. Z.; SOUZA, J. H. R. DE; MARTIN, J. G. P.; SILVA, L. K. S. DA.	
Afiliação: 	FABIOLA HELENA DOS SANTOS FOGACA, CTAA; GEODRIANE ZATTA CASSOL, UNICAMP; JONATA HENRIQUE REZENDE-DE-SOUZA, UNICAMP; JOSE ́ GUILHERME PRADO MARTIN, UFV; LUCIANA KIMIE SAVAY DA SILVA, UFMT.	
Título: 	South American Fermented Fish and Meat-Based Products.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.) Indigenous fermented Food for tropics. Academic Press, 2023. cap. 10, p. 149-168.	
DOI: 	https://doi.org/10.1016/B978-0-323-98341-9.00028-1	
Idioma: 	Inglês	
Conteúdo: 	Fermented foods are produced through controlled microbial growth and enzymatic action for food nutrient conversion. Nowadays, fermented foods have gained great popularity because of their potential health benefits. Fermented products are part of South American culture. Fermentation is a low-cost, convenient, and energy-efficient preservation method of food from animal origin, and it is also important for improving the sensorial and nutritional attributes. Traditionally, foods can be fermented by the microorganisms present naturally in the raw material or processing environment. They can be also fermented with the addition of starter cultures. The chapter provides a brief description of products such as salted seafood and meat; pork and beef sausages; and innovative hydrolysates and protein concentrates, which are potential ingredients in dietary supplements. Their elaboration steps and biochemistry process, microbiological and nutritional profiles, from traditional techniques are currently applied in the food industry to those tested in academic research or in handmade products. As classic examples, we have socol, charqui, silage, anchovies. Besides the high protein and lipid contents of fermented products that can be attractive to consumers, these materials suffer rapid deterioration, and hence needs to ensure their innocuousness and healthiness. Safety can be reached with the use of natural compounds such as essential oils, phytochemicals and spices as antioxidants and antimicrobial additives in fermented products. Fermented foods represent a live culture within the traditional cuisine that contributes to food security for Latin people.	
Palavras-Chave: 	Ação microbiana; Atributo sensorial; Charqui; Frutos do mar; Microbial action; Sensorial attributes; Socol.	
Thesagro: 	Carne; Carne Seca; Fermentação; Peixe; Processamento; Sardinha; Tecnologia de Alimento.	
Thesaurus Nal: 	Fermented fish; Fermented meat; Food processing; Food technology; Microbial activity; Processed seafood; Sardines; Seafoods.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15485-1) - UPC - PL - DD -  -  -  - DIS