ReviewFoods (Basel, Switzerland)2022
Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
7 citing papers in PubMed, 12 citations in OpenAlex.
- Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis.Foods (Basel, Switzerland) · 2026Article
- Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production.Animals : an open access journal from MDPI · 2026Article
- The Effect of Borage Seed Oil (Foods (Basel, Switzerland) · 2025Article
- Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat.Foods (Basel, Switzerland) · 2025Article
- Antioxidant and Antimicrobial Activity of Ferulic Acid Added to Dried Meat: Shelf-Life Evaluation.Foods (Basel, Switzerland) · 2025Article
- The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment.Foods (Basel, Switzerland) · 2024Article
- Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.