Abstract
The objective of the present study was to elaborate four pork hamburger treatments and to evaluate the parameters of appearance, taste, texture, color and aroma with the participation of untrained tasters through the sensorial analysis of acceptance by hedonic scale of nine points, in addition to examining the intention to purchase and indication for each treatment, formulation A, control treatment, treatment B with partial reduction of sodium content, treatment C with the implementation of soy lecithin and treatment D with implementation of soy lecithin and partial reduction of the sodium content. For the base formulation was made a mixture of coriander, garlic, onion, white pepper, ascorbic acid, added in pork leg and water. According to the Friedman test, treatment D obtained the best results for the appearance attribute. And the flavor was a question that presented a significant statistical difference (P
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