Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium

Barbosa, J. J.; Sampaio, Geni Rodrigues; Pinto-e-Silva, Maria Elisabeth Machado; Guizellini, Glória Maria; Torres, Elizabeth Aparecida Ferraz da Silva

doi:10.1080/15428052.2021.1955794

Cited by 3 publications

(2 citation statements)

References 41 publications

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“…The acceptability test was carried out using a 9-point hedonic scale, anchored at the ends of 1 = "disliked extremely" to 9 = "liked extremely" for the following attributes: appearance, aroma, texture, taste, and general liking. The samples were accepted with grades ≥6.0 (Barbosa et al, 2023). The mean and standard deviation values are presented in Table 5.…”

Section: Discussionmentioning

confidence: 99%

Culinary Innovation

Şener,

Ulu

2024

Tourism (Zagreb, Online)

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The purpose of this paper is to propose artificial intelligence technologies as an innovative tool for designing recipes in culinary artistry. Since artificial intelligence technologies are widely used to generate content, we investigated the creation of recipes and consumers' acceptance of the sensory attributes of the final food product. Without additional guidance, the artificial intelligence program asked to create three recipes using the same ingredients (strawberry, chicken, and vine leaves). To test the overall liking and acceptance of the recipes, the hedonic test is applied to 118 untrained panelists. The results revealed that the overall acceptability scores for all three products are acceptable (≥ 6.0), with the lowest score of 6.58 ± 1.61. Artificial intelligence has shown that it can be an efficient tool for professional chefs to shorten the creativity process and design unimaginable combinations. This research is a pioneering study that measures the reliability and ability of artificial intelligence in creating recipes, which is a culinary creativity process. With the hedonic tasting results, this study also shows the consumers' acceptance of new dishes.

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Section: Discussionmentioning

confidence: 99%

Culinary Innovation

Şener,

Ulu

2024

Tourism (Zagreb, Online)

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“…Of these, the beef burger is the most popular and is consumed worldwide, as it has sensory characteristics of great acceptance and practicality in preparation (Rios-Mera et al, 2019). In this context, academia and industry are looking for alternatives to reduce the sodium content in beef burgers, without compromising their technological and sensory quality (Carvalho et al, 2020;Barbosa et al, 2023;Santana Neto et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Influence of micronized salt and high-power ultrasound on the quality of beef burgers

Araújo,

Krauskopf,

Manzi

et al. 2024

Sci. agric. (Piracicaba, Braz.)

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The study aimed to evaluate the combined use of ultrasound (US) and incorporation of micronized salt (MS) as a strategy for reducing sodium without affecting the quality of beef burgers. Ten treatments were manufactured with varying MS content (0.75 %, 1.0 %, and 1.5 %) and ultrasound time (0, 5, and 10 min), with a control treatment manufactured at 1.5 % of regular salt without ultrasound. The beef burgers formulated with 0.75 % MS submitted to the US for 10 min (M0.75US10) reduced the salt content by 50 %, thereby efficiently maintaining texture profile (hardness, springiness, cohesiveness, and chewiness) and decreasing the cooking loss and diameter reduction compared to the control treatment. M0.75US10 treatment also preserved the color of samples after cooking, keeping myoglobin stable. Therefore, micronized salt coupled with ultrasound technology reduces sodium chloride content in beef burgers, enabling the application of clean technology to reduce sodium content in meat products efficiently.

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