Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers

Ramos, T.R. ; Vital, A.C.P. ; Mottin, C. ; Torrecilhas, J.A. ; Valero, M.V. ; Guerrero, A. ; Kempinski, E.M.B.C. ; do Prado, I.N.

Resumen: 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.

Idioma: Inglés

DOI: 10.4025/actascitechnol.v42i1.47690

Año: 2020

Publicado en: Acta Scientiarum - Technology 42, 1 (2020), e47690 [8 pp]
ISSN: 1806-2563

Factor impacto JCR: 0.55 (2020)

Categ. JCR: MULTIDISCIPLINARY SCIENCES rank: 66 / 73 = 0.904 (2020) - Q4 - T3

Factor impacto SCIMAGO: 0.183 - Chemistry (miscellaneous) (Q3) - Computer Science (miscellaneous) (Q3) - Physics and Astronomy (miscellaneous) (Q3) - Engineering (miscellaneous) (Q3) - Mathematics (miscellaneous) (Q3) - Earth and Planetary Sciences (miscellaneous) (Q3)

Tipo y forma: Artículo (Versión definitiva)