Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/47690 |
Resumo: | This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cooking losses, and texture were analyzed during 120 days of freezing storage. Chemical composition and sensory analyses were performed. The chemical composition was similar for all treatments. The pH value remained within acceptable limits throughout storage. The color, lipid oxidation, cooking losses, and texture were not influenced by the sodium replacement and freezing storage. Sensorial acceptability was also not influenced by sodium reduction. Thus, the results indicated that up to 50% replacement of NaCl by KCl could be carried out in hamburger production without altering the quality and sensorial acceptability. |
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Acta scientiarum. Technology (Online) |
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Sodium reduction by hyposodic salt on quality and chemical composition of hamburgersColorChemical compositionLipid oxidationPotassium chlorideSensorial evaluation.This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cooking losses, and texture were analyzed during 120 days of freezing storage. Chemical composition and sensory analyses were performed. The chemical composition was similar for all treatments. The pH value remained within acceptable limits throughout storage. The color, lipid oxidation, cooking losses, and texture were not influenced by the sodium replacement and freezing storage. Sensorial acceptability was also not influenced by sodium reduction. Thus, the results indicated that up to 50% replacement of NaCl by KCl could be carried out in hamburger production without altering the quality and sensorial acceptability.Universidade Estadual De Maringá2020-02-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/4769010.4025/actascitechnol.v42i1.47690Acta Scientiarum. Technology; Vol 42 (2020): Publicação contínua; e47690Acta Scientiarum. Technology; v. 42 (2020): Publicação contínua; e476901806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/47690/751375149601Copyright (c) 2020 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRamos, Tatiane RogelioVital, Ana Carolina Pelaes Mottin, CamilaTorrecilhas, Juliana Akamine Valero, Maribel Velandia Guerrero, AnaKempinski, Emília Maria Barbosa CarvalhoPrado, Ivanor Nunes do2020-05-05T15:19:26Zoai:periodicos.uem.br/ojs:article/47690Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2020-05-05T15:19:26Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers |
title |
Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers |
spellingShingle |
Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers Ramos, Tatiane Rogelio Color Chemical composition Lipid oxidation Potassium chloride Sensorial evaluation. |
title_short |
Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers |
title_full |
Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers |
title_fullStr |
Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers |
title_full_unstemmed |
Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers |
title_sort |
Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers |
author |
Ramos, Tatiane Rogelio |
author_facet |
Ramos, Tatiane Rogelio Vital, Ana Carolina Pelaes Mottin, Camila Torrecilhas, Juliana Akamine Valero, Maribel Velandia Guerrero, Ana Kempinski, Emília Maria Barbosa Carvalho Prado, Ivanor Nunes do |
author_role |
author |
author2 |
Vital, Ana Carolina Pelaes Mottin, Camila Torrecilhas, Juliana Akamine Valero, Maribel Velandia Guerrero, Ana Kempinski, Emília Maria Barbosa Carvalho Prado, Ivanor Nunes do |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Ramos, Tatiane Rogelio Vital, Ana Carolina Pelaes Mottin, Camila Torrecilhas, Juliana Akamine Valero, Maribel Velandia Guerrero, Ana Kempinski, Emília Maria Barbosa Carvalho Prado, Ivanor Nunes do |
dc.subject.por.fl_str_mv |
Color Chemical composition Lipid oxidation Potassium chloride Sensorial evaluation. |
topic |
Color Chemical composition Lipid oxidation Potassium chloride Sensorial evaluation. |
description |
This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cooking losses, and texture were analyzed during 120 days of freezing storage. Chemical composition and sensory analyses were performed. The chemical composition was similar for all treatments. The pH value remained within acceptable limits throughout storage. The color, lipid oxidation, cooking losses, and texture were not influenced by the sodium replacement and freezing storage. Sensorial acceptability was also not influenced by sodium reduction. Thus, the results indicated that up to 50% replacement of NaCl by KCl could be carried out in hamburger production without altering the quality and sensorial acceptability. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-02-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/47690 10.4025/actascitechnol.v42i1.47690 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/47690 |
identifier_str_mv |
10.4025/actascitechnol.v42i1.47690 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/47690/751375149601 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 42 (2020): Publicação contínua; e47690 Acta Scientiarum. Technology; v. 42 (2020): Publicação contínua; e47690 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315337327411200 |