The addition of a flavor enhancer minimizes the effects of sodium reduction in beef burgers / A adição de aromatizante minimiza os efeitos da redução de sódio em hambúrguer bovino

Abstract

A high consumption of sodium can increase the risk of vascular diseases such as hypertension. Brazilian and worldwide institutions have been proposing reducing the sodium chloride content in foods, but this strategy could reduce consumer acceptance. This study evaluated the technological and sensory profiles of reduced-sodium chloride beef burgers with the addition of flavor enhancers: CON (100% sodium chloride); T0 (reduced sodium chloride); T1 (reduced sodium chloride + PuraQ®AromaNA4); and T2 (reduced sodium chloride + Meat Flavor - IFF). The microbiological, physicochemical, color, technological and sensory parameters of the beef burger were analyzed. The sodium chloride reduction added by flavor enhancers did not alter the microbiological, physicochemical, color, technological or sensory parameters of the hamburgers. It was identified that the sodium chloride reduction promoted lower ash content, water retention capacity and flavor when compared to the control, however, the addition of flavor enhancers minimized these losses. The addition of the Meat Aroma – IFF exhibited a greater reduction of sodium chloride in the formulation. The principal component analysis associated “succulence” to the Control and T0 formulations, “ideal seasoning” to the Control, “salty” to T1 and “tenderness” to T2. It was concluded that the addition of flavor enhancers was a feasible strategy to develop sodium chloride-reduced beef burgers, Meat Aroma – IFF being the best option.