Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer
Autor(a) principal: | |
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Data de Publicação: | 2019 |
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/45632 |
Resumo: | 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. |
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Acta scientiarum. Technology (Online) |
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Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancermeat products; salt; color; centesimal composition; CATA.meat products; salt; color; centesimal composition; CATA.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.Universidade Estadual De Maringá2019-11-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/4563210.4025/actascitechnol.v42i1.45632Acta Scientiarum. Technology; Vol 42 (2020): Publicação contínua; e45632Acta Scientiarum. Technology; v. 42 (2020): Publicação contínua; e456321806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/45632/751375149036Copyright (c) 2020 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Juliana Resende GonçalvesPires, Ana Paula de SouzaOliveira, Dairo Cabral deSilva, Vanessa Riani OlmiBenevenuto Junior, Augusto AloísioFranco, Frederico Souzalima Caldoncelli2020-05-05T15:19:27Zoai:periodicos.uem.br/ojs:article/45632Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2020-05-05T15:19:27Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer |
title |
Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer |
spellingShingle |
Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer Silva, Juliana Resende Gonçalves meat products; salt; color; centesimal composition; CATA. meat products; salt; color; centesimal composition; CATA. |
title_short |
Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer |
title_full |
Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer |
title_fullStr |
Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer |
title_full_unstemmed |
Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer |
title_sort |
Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer |
author |
Silva, Juliana Resende Gonçalves |
author_facet |
Silva, Juliana Resende Gonçalves Pires, Ana Paula de Souza Oliveira, Dairo Cabral de Silva, Vanessa Riani Olmi Benevenuto Junior, Augusto Aloísio Franco, Frederico Souzalima Caldoncelli |
author_role |
author |
author2 |
Pires, Ana Paula de Souza Oliveira, Dairo Cabral de Silva, Vanessa Riani Olmi Benevenuto Junior, Augusto Aloísio Franco, Frederico Souzalima Caldoncelli |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Juliana Resende Gonçalves Pires, Ana Paula de Souza Oliveira, Dairo Cabral de Silva, Vanessa Riani Olmi Benevenuto Junior, Augusto Aloísio Franco, Frederico Souzalima Caldoncelli |
dc.subject.por.fl_str_mv |
meat products; salt; color; centesimal composition; CATA. meat products; salt; color; centesimal composition; CATA. |
topic |
meat products; salt; color; centesimal composition; CATA. meat products; salt; color; centesimal composition; CATA. |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-29 |
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/45632 10.4025/actascitechnol.v42i1.45632 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/45632 |
identifier_str_mv |
10.4025/actascitechnol.v42i1.45632 |
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/45632/751375149036 |
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; e45632 Acta Scientiarum. Technology; v. 42 (2020): Publicação contínua; e45632 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_ |
1799315336958312448 |