Resumo

GUTIERREZ-VARAS, Marco A.  e  SICHE, Raúl. Healthy sausage production: A review of plant-based substitutes for fat, meat, and salts. Manglar [online]. 2022, vol.19, n.4, pp.379-389.  Epub 17-Dez-2022. ISSN 1816-7667.  http://dx.doi.org/10.57188/manglar.2022.048.

The high consumption of fat and meat is usually the main cause of obesity, high blood pressure, and coronary diseases, which is why the need to produce healthier foods; The study was carried out to review the vegetable substitutes that have been used to reduce fat and meat and produce a healthier sausage with similar organoleptic characteristics. It was found that the substitutes are used in different presentations such as fiber, gel, gum, flour, and oil, improving the lipid profile of the sausage and, on the other hand, reducing nitrites. All the works studied achieved the general acceptability of the product; however, there was a reduction in organoleptic characteristics (color, smell, taste, etc.) in many cases; That is why the methodology on managing the nutritional and, above all, functional characteristics of vegetable products to be used as substitutes for some ingredient or input in the production of sausages must be improved. It is also of great importance to continue broadening the horizon in terms of plant product options with potential properties to be used as substitutes for fat, meat, or salts.

Palavras-chave : Fat substitutes; meat substitutes; nitrites; lipid profile; sausages..

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