Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers
| Autor: | Ivanor Nunes do Prado, Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Emilia Maria Barbosa Carvalho Kempinski, Juliana Akamine Torrecilhas, Ana Guerrero, Camila Mottin, Maribel Velandia Valero |
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| Přispěvatelé: | Universidade Estadual de Maringá (UEM), Universidade Estadual Paulista (Unesp), Univ Zaragoza |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
sensorial evaluation General Computer Science Chemistry General Mathematics media_common.quotation_subject General Engineering General Physics and Astronomy Salt (chemistry) potassium chloride General Chemistry Sensorial evaluation color lipid oxidation General Earth and Planetary Sciences chemical composition Quality (business) Food science Sodium reduction Chemical composition media_common |
| Zdroj: | Web of Science Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP Acta Scientiarum. Technology; Vol 42 (2020): Publicação contínua; e47690 Acta Scientiarum. Technology; v. 42 (2020): Publicação contínua; e47690 Acta scientiarum. Technology Universidade Estadual de Maringá (UEM) instacron:UEM |
| ISSN: | 1806-2563 1807-8664 |
| Popis: | Made available in DSpace on 2021-06-25T11:54:36Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01 Araucaria Foundation, Parana State, Brazil Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) 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. Univ Estadual Maringa, Dept Zootecnia, Av Colombo 5790, BR-87020900 Maringa, Parana, Brazil Univ Estadual Maringa, Programa Posgrad Ciencia Alimentos, Maringa, Parana, Brazil Univ Estadual Paulista, Dept Ciencia Anim, Jaboticabal, SP, Brazil Univ Zaragoza, Inst Agroalimentario, Dept Prod Anim & Ciencia Alimentos, Calle Pedro Cerbuna, Zaragoza, Spain Univ Estadual Paulista, Dept Ciencia Anim, Jaboticabal, SP, Brazil CNPq: 304294/2014-4 CNPq: 400375/2014-1 |
| Databáze: | OpenAIRE |
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