<b>Sensory profile of beef burger with reduced sodium content

Abstract

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.

Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers

“…Moisture and crude protein percentages were around 70.53 and 20.01%, respectively. These percentages are within normal standards for hamburgers, as observed by Carvalho et al (2015) and Torres, Rimoli, Olivo, Hatano, and Shimokomaki (1998). The ash percentage (1.95%) was lower than the values determined by Carvalho et al (2018) for beef hamburgers prepared with NaCl reduction (2.41%).…”

“…Three treatments were tested: control (CON) = 100% NaCl (common salt) with the addition of aromatic spices and herbs; T25 = reduction of 25% NaCl, substituted with 25% KCl (50 common salt and 50% hyposodic salt) with addition of spices and herbs; T50 = 50% NaCl reduction, replaced with 50% KCl (100% hyposodic salt) with the addition of spices and herbs. The hamburgers were formulated and prepared according to (Carvalho et al, 2015).…”

“…The percentage of total lipids depends on the hamburger preparation (Carvalho et al, 2015;Gouvêa et al, 2016), the type of meat, and the ingredients used (fats). The lipids percentage was around 5.7%, which was not very high because of the type of meat used (multifidus dorsi muscle).…”

“…Notably, KCl is a common alternative and a possible substitute for sodium (Beck, Jekle, & Becker, 2012;Carvalho et al, 2013a;2013b;2018). Sensory analyses have shown that 25% of sodium can be replaced by potassium in meat foods (Carvalho et al, 2015;Carvalho et al, 2018). However, since the use of potassium provides a negative taste to the product (Beck et al, 2012), other natural ingredients, including herbs and spices, have been studied as potential flavor additives in meat and meat products (Aliño, Grau, Fernández-Sánchez, Arnold, & Barat, 2010;Carraro, Machado, Espindola, Campagnol, & Pollonio, 2012), to mask the bitter taste.…”

“…After processing, the samples were identified, packed in a vacuum, and stored at -4°C for further analysis.Three treatments were tested: control (CON) = 100% NaCl (common salt) with the addition of aromatic spices and herbs; T25 = reduction of 25% NaCl, substituted with 25% KCl (50 common salt and 50% hyposodic salt) with addition of spices and herbs; T50 = 50% NaCl reduction, replaced with 50% KCl (100% hyposodic salt) with the addition of spices and herbs. The hamburgers were formulated and prepared according to (Carvalho et al, 2015).Herbs and spices, such as garlic powder (Allium sativun), oregano (Oreganum vulgare), urucum (Bixa orellana), and chili (Capsicum baccatum), were used to flavor the product and, also, mask the possible bitter taste of KCl. The sodium was reduced by replacing common salt (1 g contained 390 mg sodium and 25 mcg iodine) with hyposodic salt, containing 267 mg potassium, 191 mg sodium, and 25 mcg iodine per gram.Hamburgers were produced with 88.67 ground beef, 4 texturized soy protein, 5 cold water, 0.20 garlic powder, 0.02 oregano powder, 0.10 annatto, and 0.01% chili.…”