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ss food fermentation and sustainable develoPment
cabbage are affected by the fermentation, resulting in change of the
chemical and physical properties of the product. Sauerkraut is consid-
ered to be a healthy product as it is an important source of vitamins
(especially vitamin C), mineral salts, and dietary fibers.
10.3.2.3 Meat- Based Solid- State Fermented Food Fermented meat
such as sausage, ham, salami, chorizo, and pepperoni are consumed
all over the world. e physical, microbial, and biochemical changes
during fermentation are summarized as follows: growth of lactic acid
bacteria and concomitant acidification of the product, reduction of
nitrates to nitrites and formation of solubilization, nitrosomyoglobi-
nand gelifcation of myo ...