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Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers

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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 Martins M.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 2020
dc.description.abstract The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and affected the dynamic sensory profile of the product. The NaCl reduction (<1.0% NaCl) was related to a higher incidence of the attributes off-flavor and dry. In general, the overall liking was driven by the juicy and tasty attributes, the latter being associated with the presence of the sensory attributes salty and seasoned and the texture parameters hardness and chewiness. According to the results, among the treatments with NaCl reduction, the beef burger added with 1.0% micronized salt stood out, since it did not affect considerably the texture parameters, the dynamic sensory profile during chewing and the consumers' liking. © 2019 Elsevier Ltd
dc.description.sponsorship Fondo Nacional de Desarrollo Científico y Tecnológico - Fondecyt
dc.identifier.doi https://doi.org/10.1016/j.meatsci.2019.107992
dc.identifier.scopus 2-s2.0-85074454700
dc.identifier.uri https://hdl.handle.net/20.500.12390/2571
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Meat Science
dc.rights info:eu-repo/semantics/openAccess
dc.subject Texture profile analysis
dc.subject Consumers liking es_PE
dc.subject Meat products es_PE
dc.subject Micronized salt es_PE
dc.subject Sodium reduction es_PE
dc.subject TCATA es_PE
dc.subject.ocde http://purl.org/pe-repo/ocde/ford#3.01.06
dc.title Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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