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 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.
| Main Authors: | , , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | eng |
| Published: |
Foro de la Alimentación, la Nutrición y la Salud
2019
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| Subjects: | Sodium, Taste (sensation), Lamb Meat, Organoleptic Analysis, Sodio, Gusto (sentido), Carne de Cordero, Análisis Organoléptico, Spherical Salt, Sodium Reduction, Salty Taste, Lamb Burger, Sensory Evaluation, Sal Esférica, Reducción de Sodio, Gusto Salado, Hamburguesa de Cordero, Evaluación Sensorial, |
| Online Access: | http://hdl.handle.net/20.500.12123/11703 http://fanus.com.ar/rfanus/2019-01.pdf |
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