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

Autores

  • Tatiane Rogelio Ramos Universidade Estadual de Maringá
  • Ana Carolina Pelaes Vital Universidade Estadual de Maringá
  • Camila Mottin Universidade Estadual de Maringá
  • Juliana Akamine Torrecilhas Universidade Federal de Lavras
  • Maribel Velandia Valero Universidade Estadual de Maringá
  • Ana Guerrero Universidade de Zaragoza
  • Emí­lia Maria Barbosa Carvalho Kempinski Universidade Estadual Paulista `Julio de Mesquita Filho´
  • Ivanor Nunes do Prado Universidade Estadual de Maringá

DOI:

https://doi.org/10.4025/actascitechnol.v42i1.47690

Palavras-chave:

Color, Chemical composition, Lipid oxidation, Potassium chloride, Sensorial evaluation.

Resumo

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.

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Publicado

2020-02-28

Como Citar

Ramos, T. R., Vital, A. C. P. ., Mottin, C., Torrecilhas, J. A. ., Valero, M. V. ., Guerrero, A., Kempinski, E. M. B. C., & Prado, I. N. do. (2020). Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers. Acta Scientiarum. Technology, 42(1), e47690. https://doi.org/10.4025/actascitechnol.v42i1.47690

Edição

Seção

Ciência, Tecnologia de Alimentos e Engenharia de Alimentos

 

0.8
2019CiteScore
 
 
36th percentile
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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

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