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

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 1...

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Bibliographic Details
Published in:Acta scientiarum. Technology 2020-01, Vol.42, p.e47690
Main Authors: 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
Format: Article
Language:English
Subjects:
Acceptability
Chemical composition
Color
Cooking
Freezing
Lipids
Oxidation
Reduction
Sodium
Texture
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Summary: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.
ISSN:1806-2563
1807-8664
1806-2563
DOI:10.4025/actascitechnol.v42i1.47690