Abstract
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures—including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies—quality product registers and innovation through tradition—have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
Highlights
Fermented meat products have been consumed for centuries throughout the world and constitute one of the most important types of food [1]
Building on this reasoning, merging tacit and codified knowledge seems to be an imperative for scholars if they aim to leverage the potential of small artisanal dry sausage local firms
Microbial cultures chosen for any meat fermented product should help to control undesirable native flora and give a uniform quality to food in every batch
Summary
Fermented meat products have been consumed for centuries throughout the world and constitute one of the most important types of food [1]. There is a wide variety of dry fermented products on the global market as a consequence of variations in the raw materials, formulations, and manufacturing processes, which come from the habits and customs of the different countries and regions They are closely connected to the culture, heritage, and local identity of a given population, having a strong symbolic value. Traditional products became more attractive largely because consumers considered them more “natural.” That perception gives the food an identity that, in turn, engenders a certain familiarity [16] In this sense, traditional fermented dry sausages are closely connected to the culture, heritage, and local identity of a given population. Innovations based on the reemergence of tradition require quality guarantees and careful labelling and contribute thereby to meet legal requirements, to indicate differentiation, and to orientate and reassure consumers
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