Effect of salt reduction, mixture of salt with animal fat, and salt particle sizes on instrumental texture, yield properties and sensory characteristics of burgers

Autor:	Agataliz Coronado, Kori Tocto, Fernando Tello, Roger Ruiz, Jessy Vásquez, Grisel Chiroque, Melina L. M. Cruzado-Bravo, Erick Saldaña, Juan D. Rios-Mera
Jazyk:	angličtina
Rok vydání:	2024
Předmět:	Meat products Micronized salt Sensory properties Sodium reduction Technological properties Nutrition. Foods and food supply TX341-641
Zdroj:	Discover Food, Vol 4, Iss 1, Pp 1-9 (2024)
Druh dokumentu:	article
ISSN:	2731-4286
DOI:	10.1007/s44187-024-00184-7
Popis:	Abstract This study aimed to investigate the impact of reduction of salt content (from 1.5 to 0.75%), the technique of mixing half of the salt content with animal fat, and the salt particle size on the instrumental texture, cooking losses, diameter reduction, overall liking, and sensory characteristics of burgers. The results showed that regardless of the types of micronized salt (MS
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/40094a690635482f8558c4ba2de3aa7b Zobrazit plný text záznamu Full text from SpringerLink View record in DOAJ