ABSTRACT. This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA). The samples´ microbial, physical and chemical composition was evaluated. Twelve panelists were selected and trained using as criteria the panelists´ discrimination power, reproducibility and consensus. Eleven terms were generated by the method of network descriptors. The intensity of each descriptor in each sample was evaluated by unstructured scale of 9 cm. Data were analyzed by ANOVA, Duncan´s mean test and principal component analysis. The sensory profile shows that low sodium beef burgers had lower fat and salty flavor when compared to untreated control and greater flavor and spice aroma. The above proves that reducing sodium intake causes increased perception burger tasters when compared to the presence of spices in the product. Treatment with 50% sodium reduction obtained the best results for texture softness and appearance. There was no significant difference (p < 0.05) in the chemical composition of ash, protein and fat in all burgers. In the case of general sensory attributes, treatments with sodium reduction obtained higher intensities of the attributes evaluated, except for meat and salt flavors.Keywords: meat products, sensory analysis, quantitative descriptive analysis, principal component analysis, sodium chloride, potassium chloride.Perfil sensorial de hambúrguer bovino com reduzido teor de sódio RESUMO. Este trabalho determinou o perfil sensorial de três amostras de hambúrguer, controle e com redução de 25 e 50% de sódio, baseado na Análise Descritiva Quantitativa (ADQ). Realizaram-se análises físico-química e microbiológica. Doze provadores foram selecionados e treinados utilizando como critérios o poder discriminativo, reprodutividade e consenso dos provadores entre si. Foram gerados 11 termos descritores pelo método de rede. A intensidade de cada descritor foi avaliada em cada amostra por escala não estruturada de 9 cm. Os dados foram analisados por ANOVA, teste de Duncan e análise de componentes principais. Hambúrgueres hipossódicos apresentaram menor sabor de gordura e salgado, quando comparados ao tratamento controle e sabor e odor de especiarias maior. Este diferencial comprova que a redução de sódio no hambúrguer provoca uma maior percepção de intensidade pelos provadores em relação à presença de especiarias no produto. Para aparência o tratamento com 50% de redução de sódio obteve o melhor resultado e também para textura no atributo maciez. Na composição química dos hambúrgueres não houve diferença significativa para cinzas, proteína e gordura (p < 0.05). Nos atributos sensoriais de modo geral, os tratamentos com redução de sódio obtiveram maiores intensidades nos atributos avaliados, exceto para sabor salgado e carne.Palavras-chave: produtos cárneos, análise sensorial, análise descritiva quantitativa, análise de componentes principais, cloreto de sódio, cloreto de potássio.
Contributing for a healthier lifestyle, the technology of active and biodegradable packaging with antimicrobial and/or antioxidants compounds and reduced sodium intake have been increasingly applied in meat and meat products. Thus, the objective of this research was to assess the effectiveness of oregano essential oil (OEO) and potassium sorbate incorporated in packaging applied to the restructured chicken steaks with 40 % reduction in sodium chloride in frozen storage for 150 days. The composition of packaging did not influence moisture, crude protein, total lipids, ash, sodium and potassium content as well as pH evaluated on days 0 and 150. Salty taste was the only significant indication in the sensory analysis (p<0.05). The use of 1 % and 0.5 % OEO incorporated in packaging reduced rancidity through lipid oxidation and can be regarded as an active antioxidant; the use of oregano or potassium sorbate in active films caused the development delay effect E. coli. Thus, the use of active packaging may maintain the product quality.
The objective of this work was to study the antioxidant activity of biodegradable and active packaging containing essential oils. Seven types of active packaging were produced. In beef, lipid oxidation was measured using the thiobarbituric acid reactive substance test (TBARS); a microbiological analysis in beef was performed for Salmonella spp., coagulate positive Staphylococcus spp., Clostridium sulphite reducer and E. coli; the measurements were carried out on days 0, 3, 6, 9, 12 and 15 in triplicate. All packaging had exhibited antioxidant capacities and acted as an antioxidant in meat. The packages containing clove exhibited the highest total phenolic and antioxidant capacity (P < 0.05), and when used in beef were most effective against lipid oxidation. The use of oregano, clove and rosemary incorporated in active biodegradable starch based reduced microbial development and acted effectively against rancidity by maintaining the quality of meat stored under refrigerated conditions for 15 days.
Resumo O avanço dos conhecimentos sobre a relação entre alimentação e saúde, bem como os elevados custos da saúde pública e a busca permanente da indústria por inovações têm gerado novos IntroduçãoGelados comestíveis são definidos como produtos alimentícios obtidos a partir de uma emulsão de gorduras e proteínas, com ou sem adição de outros ingredientes e substâncias que tenham sido submetidas ao congelamento, em condições que garantam a conservação do produto no estado congelado ou parcialmente congelado, durante o armazenamento, o transporte, a
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