Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content

Carvalho, Camila Barbosa; Vital, Ana Carolina Pelaes; Kempinski, Emília Maria Barbosa Carvalho; Madrona, Grasiele Scaramal; Reche, Péricles Martim; Guerrero, Ana; Ornaghi, Mariana Garcia; Prado, Ivanor Nunes do

doi:10.1080/15428052.2017.1363108

Cited by 12 publications

(23 citation statements)

References 17 publications

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“…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%).…”

Section: Chemical Composition Of Hamburgerssupporting

confidence: 73%

“…The L* values ranged from 37.27 to 39.69. García, Calvo, and Selgas (2009) found comparable L* values for raw hamburgers (38.69), whereas, Carvalho et al (2018) observed relatively higher L* values when analyzing sodium-reduced beef burgers (40.75 to 47.52). These variations in L* may be related to the type of muscle used, the breed of the animal, and processing.…”

Section: Colormentioning

confidence: 94%

“…NaCl replacement in food is complex, especially, in meat products, and thereby requires an understanding of the NaCl mechanism in meat. Several ingredients, such as potassium, ammonium, calcium, magnesium, and lithium, in chloride salt forms, and anions, such as phosphate and glutamate, might be used for sodium replacement (Carvalho et al, 2018). Notably, KCl is a common alternative and a possible substitute for sodium (Beck, Jekle, & Becker, 2012;Carvalho et al, 2013a;2013b;2018).…”

Section: Introductionmentioning

confidence: 99%

“…Several ingredients, such as potassium, ammonium, calcium, magnesium, and lithium, in chloride salt forms, and anions, such as phosphate and glutamate, might be used for sodium replacement (Carvalho et al, 2018). 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).…”

Section: Introductionmentioning

confidence: 99%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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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.Thus, this study evaluated the effect of the partial substitution of NaCl by KCl, using a hyposodic salt and the inclusion of aromatic herbs and spices, on the chemical composition, pH, color, lipid oxidation, cooking losses, texture, and sensory evaluation of beef hamburgers. Material and methods Place, hamburger production and treatmentsThe experiment was undertaken in the Laboratory of Quality Analysis of Animal Products, Universidade Estadual de Maringá (UEM).The selected meat came from the rib section of the multifidus dorsi muscle and was acquired from an abattoir in Maringá, from bulls finished in a feedlot at the Iguatemi Experimental Farm of the Universidade Estadual de Maringá. Herbs, spices, and texturized soy protein were acquired on the local market.The beef was ground with an electric grinder (MCR10/NR12, G. Paniz Indústria de Equipamentos para Alimentação), and then manually mixed with the other ingredients (texturized soy protein, cold water, spices, and herbs), according to good manufacturing practices. The hamburgers were molded as 50 g unit -1 with a thickness of 1 cm. 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....

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Section: Chemical Composition Of Hamburgerssupporting

confidence: 73%

Section: Colormentioning

confidence: 94%