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Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt

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dc.contributor.author Rios-Mera J.D. es_PE
dc.contributor.author Saldaña E. es_PE
dc.contributor.author Cruzado-Bravo M.L.M. es_PE
dc.contributor.author Patinho I. es_PE
dc.contributor.author Selani M.M. es_PE
dc.contributor.author Valentin D. es_PE
dc.contributor.author Contreras-Castillo C.J. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2019
dc.description The authors are grateful to Dr. Izabela Dutra Alvim – Instituto de Tecnologia de Alimentos (ITAL, Campinas, Brazil), for the support with the LV 950-V2 equipment. Juan D. Rios-Mera, Erick Saldaña and Melina L. M. Cruzado-Bravo received the support of the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC, Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT; No. 104-2016-FONDECYT; No. 241-2018-FONDECYT, respectively). Iliani Patinho received the M.Sc. scolarship of the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES.
dc.description.abstract This study determined the effect of the incorporation of micronized salt on physicochemical, yield and consumer's sensory characteristics of beef burger. The micronized salt was obtained by sieving the commercial salt in a 60-mesh stainless steel sieve. The commercial (regular salt) and micronized salt presented differences in the mean size, size distribution and bulk density. Half of the amount of the micronized salt was mixed with pork back fat, and the other half was added to the meat batter in the beef burger manufacture. A Pivot profile method was used with consumers to describe the sensory properties of the burger samples (ranging from 0.5% to 1.5% NaCl). The Pivot profile data revealed that treatments with 0.75% and 0.5% micronized salt were mainly characterized as dry, besides showing the highest cooking loss and diameter reduction. However, beef burgers with 1.0% micronized salt and 1.5% regular salt had similar perceived salty taste. In terms of salt reduction, the results indicated that it would be possible to reduce salt from 1.5% to 1.0% when using micronized salt, without affecting the pH, color parameters, yield properties and some sensory characteristics of the burger, such as salty, tasty, juicy, fatty, and spicy. Therefore, this strategy promises great potential for industrial application in products that contain lipids in their composition, such as meat products.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.foodres.2019.03.044
dc.identifier.scopus 2-s2.0-85063300276
dc.identifier.uri https://hdl.handle.net/20.500.12390/758
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Food Research International
dc.rights info:eu-repo/semantics/openAccess
dc.subject Yield properties
dc.subject Sodium es_PE
dc.subject Sodium chloride es_PE
dc.subject Color parameter es_PE
dc.subject Consumer sensory es_PE
dc.subject Diameter reduction es_PE
dc.subject Meat products es_PE
dc.subject Pivot profile es_PE
dc.subject Sensory characteristics es_PE
dc.subject Sensory properties es_PE
dc.subject Beef es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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