Physical-Chemical Parameters and Sensory Acceptance of Beef Burgers with Reduced Sodium Content

T.S. Belém; J.C. Barros; P.E.S. Munekata; J.C. Baldin; Y.J. Polizer; A.C.S. Barretto; M.A. Trindade

Physical-Chemical Parameters and Sensory Acceptance of Beef Burgers with Reduced Sodium Content

In: 63rd International Congress of Meat Science and Technology

Authors:

T.S. Belém

T.S. Belém ¹Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil

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J.C. Barros

J.C. Barros ¹Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil

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P.E.S. Munekata

P.E.S. Munekata ¹Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil

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J.C. Baldin

J.C. Baldin ¹Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil

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Y.J. Polizer

Y.J. Polizer ¹Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil

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A.C.S. Barretto

A.C.S. Barretto ²Department of Food Technology and Engineering, UNESP-São Paulo State University, São José do Rio Preto, Brazil; trindadema@usp.br

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M.A. Trindade

M.A. Trindade ¹Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil

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Type:: Chapter

Pages:: 578–580

DOI:: https://doi.org/10.3920/9789086868605_256

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The objective of this study was to reformulate beef burger by reducing or partially replacing sodium chloride with potassium chloride and assaying its physical-chemical characteristics and sensory acceptance, aiming a healthier product with reduced sodium content. Five formulations of beef burgers were processed: Control (2% NaCl); R25% and R50% (reduction of 25 and 50% of NaCl, respectively); S25% and S50% (substitution of 25 and 50% of NaCl by KCl, respectively). Proximate composition, objective color, pH value, loss on cooking and shrinkage (reduction of diameter), instrumental texture and sensory acceptance test were performed. The reformulated beef burgers were in agreement with Brazilian legislation for protein and fat content. The sodium reduction did not affect (P>0.05) objective color, texture and shinkage. Differences (P<0.05) between the mean values of pH in Control and R50% treatments were observed. The treatments with NaCl replacement (S25% and S50%) displayed lower (P<0.05) cooking loss. Although these physical-chemical differences found, the NaCl reduction or its partial substitution with KCl did not impair the sensory acceptance of all evaluated attributes. One can conclude that is possible to obtain healthier beef burgers with lower sodium content by direct sodium chloride reduction, with or without KCl replacement.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Physical-Chemical Parameters and Sensory Acceptance of Beef Burgers with Reduced Sodium Content

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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