000089656 001__ 89656
000089656 005__ 20210902121636.0
000089656 0247_ $$2doi$$a10.4025/actascitechnol.v42i1.47690
000089656 0248_ $$2sideral$$a118020
000089656 037__ $$aART-2020-118020
000089656 041__ $$aeng
000089656 100__ $$aRamos, T.R.
000089656 245__ $$aSodium reduction by hyposodic salt on quality and chemical composition of hamburgers
000089656 260__ $$c2020
000089656 5060_ $$aAccess copy available to the general public$$fUnrestricted
000089656 5203_ $$aThis 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.
000089656 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000089656 590__ $$a0.55$$b2020
000089656 591__ $$aMULTIDISCIPLINARY SCIENCES$$b66 / 73 = 0.904$$c2020$$dQ4$$eT3
000089656 592__ $$a0.183$$b2020
000089656 593__ $$aChemistry (miscellaneous)$$c2020$$dQ3
000089656 593__ $$aComputer Science (miscellaneous)$$c2020$$dQ3
000089656 593__ $$aPhysics and Astronomy (miscellaneous)$$c2020$$dQ3
000089656 593__ $$aEngineering (miscellaneous)$$c2020$$dQ3
000089656 593__ $$aMathematics (miscellaneous)$$c2020$$dQ3
000089656 593__ $$aEarth and Planetary Sciences (miscellaneous)$$c2020$$dQ3
000089656 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000089656 700__ $$aVital, A.C.P.
000089656 700__ $$aMottin, C.
000089656 700__ $$aTorrecilhas, J.A.
000089656 700__ $$aValero, M.V.
000089656 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, A.
000089656 700__ $$aKempinski, E.M.B.C.
000089656 700__ $$ado Prado, I.N.
000089656 773__ $$g42, 1 (2020), e47690 [8 pp]$$pACTA SCIENTIARUM-TECHNOLOGY$$tActa Scientiarum - Technology$$x1806-2563
000089656 8564_ $$s132597$$uhttps://zaguan.unizar.es/record/89656/files/texto_completo.pdf$$yVersión publicada
000089656 8564_ $$s588190$$uhttps://zaguan.unizar.es/record/89656/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000089656 909CO $$ooai:zaguan.unizar.es:89656$$particulos$$pdriver
000089656 951__ $$a2021-09-02-08:56:22
000089656 980__ $$aARTICLE