<b>Sensory profile of beef burger with reduced sodium content
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 we...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Maringá
2015-05-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/25224 |
| _version_ | 1828242577509318656 |
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| author | Camila Barbosa Carvalho Grasiele Scaramal Madrona Lucineia Aparecida Cestari Ana Guerrero Nilson Evelázio de Souza Ivanor Nunes do Prado |
| author_facet | Camila Barbosa Carvalho Grasiele Scaramal Madrona Lucineia Aparecida Cestari Ana Guerrero Nilson Evelázio de Souza Ivanor Nunes do Prado |
| author_sort | Camila Barbosa Carvalho |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T22:17:22Z |
| format | Article |
| id | doaj.art-5cc849d46cf043409b387041d42bca85 |
| institution | Directory Open Access Journal |
| issn | 1806-2563 1807-8664 |
| language | English |
| last_indexed | 2024-04-12T22:17:22Z |
| publishDate | 2015-05-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-5cc849d46cf043409b387041d42bca852022-12-22T03:14:28ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642015-05-0137230130510.4025/actascitechnol.v37i2.2522412190<b>Sensory profile of beef burger with reduced sodium contentCamila Barbosa Carvalho0Grasiele Scaramal Madrona1Lucineia Aparecida Cestari2Ana Guerrero3Nilson Evelázio de Souza4Ivanor Nunes do Prado5Universidade Estadual de MaringáUniversidade Estadual de MaringáUniversidade Estadual de MaringáUniversidade Estadual de MaringáUniversidade Tecnológica Federal do Paraná,Universidade Estadual de MaringáThis 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.http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/25224meat productssensory analysisquantitative descriptive analysisprincipal component analysis, sodium chloridepotassium chloride. |
| spellingShingle | Camila Barbosa Carvalho Grasiele Scaramal Madrona Lucineia Aparecida Cestari Ana Guerrero Nilson Evelázio de Souza Ivanor Nunes do Prado <b>Sensory profile of beef burger with reduced sodium content Acta Scientiarum: Technology meat products sensory analysis quantitative descriptive analysis principal component analysis, sodium chloride potassium chloride. |
| title | <b>Sensory profile of beef burger with reduced sodium content |
| title_full | <b>Sensory profile of beef burger with reduced sodium content |
| title_fullStr | <b>Sensory profile of beef burger with reduced sodium content |
| title_full_unstemmed | <b>Sensory profile of beef burger with reduced sodium content |
| title_short | <b>Sensory profile of beef burger with reduced sodium content |
| title_sort | b sensory profile of beef burger with reduced sodium content |
| topic | meat products sensory analysis quantitative descriptive analysis principal component analysis, sodium chloride potassium chloride. |
| url | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/25224 |
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