Uso de sal esférica para la reducción de sodio sin variación del gusto salado en la obtención de una hamburguesa de carne de cordero con aptitudes tecnológicas y sensoriales
A spherical salt was the strategy used to reduce the sodium content in a lamb meat burger in relation to a control sample —formulated with 1.5% sodium content— in order to maintain the same salty taste perception. The final product was defined by a series of tests developed with a sensory panel trai...
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Foro de la Alimentación, la Nutrición y la Salud
2022
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/11703 http://fanus.com.ar/rfanus/2019-01.pdf |
| Sumario: | A spherical salt was the strategy used to reduce the sodium content in a lamb meat burger in relation to a control sample —formulated with 1.5% sodium content— in order to maintain the same salty taste perception. The final product was defined by a series of tests developed with a sensory panel trained for salty taste detection. Sodium content, centesimal composition and fat composition were analyzed on raw burgers. Cooking yield and expressible moisture were estimated. A hedonic test was performed with the final product to assess overall acceptability. The developed burger contained 14.75% (w/w) less sodium than the control sample but no diference in its salty taste and presented adequate technological features. Furthermore, the burger obtained 87.5% of positive reviews in the acceptance test. |
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