&lt;b&gt;Sensory profile of beef burger with reduced sodium content

Camila Barbosa Carvalho,Lucineia Aparecida Cestari,Ivanor Nunes Do Prado,Grasiele Scaramal Madrona,Nilson Evelázio De Souza,Ana Guerrero

doi:10.4025/actascitechnol.v37i2.25224

<b>Sensory profile of beef burger with reduced sodium content

Camila Barbosa Carvalho, Lucineia Aparecida Cestari + Show 4 more

Open Access

https://doi.org/10.4025/actascitechnol.v37i2.25224

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Abstract

This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA). The samplesmicrobial, physical and chemical composition was evaluated. Twelve panelists were selected and trained using as criteria the panelistsdiscrimination power, reproducibility and consensus. Eleven terms were generated by the method of network descriptors. The intensity of each descriptor in each sample was evaluated by unstructured scale of 9 cm. Data were analyzed by ANOVA, Duncans mean test and principal component analysis. The sensory profile shows that low sodium beef burgers had lower fat and salty flavor when compared to untreated control and greater flavor and spice aroma. The above proves that reducing sodium intake causes increased perception burger tasters when compared to the presence of spices in the product. Treatment with 50% sodium reduction obtained the best results for texture softness and appearance. There was no significant difference (p < 0.05) in the chemical composition of ash, protein and fat in all burgers. In the case of general sensory attributes, treatments with sodium reduction obtained higher intensities of the attributes evaluated, except for meat and salt flavors.

Highlights

Significant portion of the sodium in diets comes from processed foods, of which the most important are derived from meat, such as beef burgers
Sodium reduction in meat products may be achieved by the replacement of NaCl by other non-sodium salts, among which potassium chloride is the most widely used (GARCIA et al, 2013)
NaCl has antimicrobial activity some studies report that KCl may be a direct replacement for common salt with regard to the control of microbial growth (BIDLAS; LAMBERT, 2008)

Summary

Introduction

Significant portion of the sodium in diets comes from processed foods, of which the most important are derived from meat, such as beef burgers. According to Brazilian legislation, it is the industrialized meat product obtained from minced meat, added or not to adipose tissue and ingredients, and molded to the appropriate technological processes (BRASIL, 2000). The daily consumption of 50 g of meat products, such as sausages and others, may be Maringá, v. Consumersconcern underpinning health effects, associated to excessive sodium consumption, requires that the food industry reduces the use of salt in foods, including those derived from meat while keeping their sensory characteristics. Sodium reduction in meat products may be achieved by the replacement of NaCl by other non-sodium salts, among which potassium chloride is the most widely used (GARCIA et al, 2013)

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Conclusion