Abstract
High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance. This study investigated the technological and sensory profile of samples of beef burger replacing NaCl with KCl added flavor enhancers, namely: CON (100% NaCl), F50 (50% NaCl and KCl + PuraQ®Arome NA4), and F60 (40% NaCl and 60% KCl + PuraQ®Arome NA4). Physicochemical, technological, microbiological and sensory parameters of the formulations were evaluated. There was no difference between formulations in microbiological, physicochemical and technological parameters. For color analysis, F60 reduced to the coordinate a* and raised b* compared to the CON. In sensory analysis, F60 reduced the flavor attribute compared to the CON. PuraQ® minimized the salty perception of the F50, however, but did not avoid the residual flavor in the F60. The principal component analysis associated the attributes with the formulations as follows: succulent and ideal seasoning (CON), soft and without salt (F50), and salty and residual flavor (F60). It was concluded that the reduction of 50% of NaCl added enhancer was better accepted by consumers, being a promising strategy in reducing sodium in burgers.
Highlights
Cardiovascular diseases are associated with high salt intake, which is considered the greatest risk factor for hypertension (Cobb, Appel, & Anderson, 2012)
Knowing that the burger is a very widely-consumed meat product with a high sodium content and a high risk of inducing hypertension, there has yet to investigation into developing the beef burger with replacement of 50 and 60% of NaCl with KCl and the addition of flavor enhancer to minimize the effect of sodium reduction and the residual taste of potassium
The PuraQ®Arome NA4 flavor enhancer is composed of substances derived from the fermentation, such as sugars, salts of organic acids and aromas (Fellendorf et al, 2016), and has been used in formulations For the substituted 50% of NaCl (F50) and F60 instead of sodium lactate because both ingredients have a microbiological stability function
Summary
Cardiovascular diseases are associated with high salt intake, which is considered the greatest risk factor for hypertension (Cobb, Appel, & Anderson, 2012). It is a processed meat product obtained from minced meat, with or without addition of fat and other ingredients, consumed by all social classes in restaurants and fast food outlets (Alves et al, 2017) It contains 43% of the daily sodium recommendation, raising the risk of cardiovascular diseases, since the excessive consumption of sodium can increase the risk of hypertension (Mitterer-Daltoé, Nogueira, Rodrigues, & Breda, 2017; Oliveira et al, 2014; WHO, 2003). Sodium is an essential ingredient in the processing of meat products, and cannot be completely eliminated, since it plays a role in enhancing taste and has important technological properties (Alino et al, 2010; Choi et al, 2014; Grasso, Brunton, Lyng, Lalor, & Manahan, 2014) Reducing it in meat products may have a negative effect, such as increasing loss during cooking, in addition to reducing perceived salinity and. Knowing that the burger is a very widely-consumed meat product with a high sodium content and a high risk of inducing hypertension, there has yet to investigation into developing the beef burger with replacement of 50 and 60% of NaCl with KCl and the addition of flavor enhancer to minimize the effect of sodium reduction and the residual taste of potassium
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
