Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers

Juan D. Rios-Mera, Erick Saldaña, Melina L.M. Cruzado-Bravo, Mariana M. Martins, Iliani Patinho, Miriam M. Selani, Dominique Valentin, Carmen J. Contreras-Castillo

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and affected the dynamic sensory profile of the product. The NaCl reduction (<1.0% NaCl) was related to a higher incidence of the attributes off-flavor and dry. In general, the overall liking was driven by the juicy and tasty attributes, the latter being associated with the presence of the sensory attributes salty and seasoned and the texture parameters hardness and chewiness. According to the results, among the treatments with NaCl reduction, the beef burger added with 1.0% micronized salt stood out, since it did not affect considerably the texture parameters, the dynamic sensory profile during chewing and the consumers' liking.

Original languageEnglish
Article number107992
JournalMeat Science
Volume161
DOIs
StatePublished - Mar 2020
Externally publishedYes

Bibliographical note

Funding Information:
The authors are grateful to PhD. Michael Meyners – Procter & Gamble Service GmbH, who provided the algorithm to perform the Penalty-lift analysis. Juan D. Rios-Mera, Erick Saldaña and Melina L. M. Cruzado-Bravo received the support of the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC from Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT ; No. 104-2016-FONDECYT ; No. 241-2018-FONDECYT ). Iliani Patinho and Mariana M. Martins received the support of the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES.

Funding Information:
The authors are grateful to PhD. Michael Meyners ? Procter & Gamble Service GmbH, who provided the algorithm to perform the Penalty-lift analysis. Juan D. Rios-Mera, Erick Salda?a and Melina L. M. Cruzado-Bravo received the support of the Consejo Nacional de Ciencia, Tecnolog?a e Innovaci?n Tecnol?gica - CONCYTEC from Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT; No. 104-2016-FONDECYT; No. 241-2018-FONDECYT). Iliani Patinho and Mariana M. Martins received the support of the Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior ? CAPES. None.

Publisher Copyright:
© 2019 Elsevier Ltd

Keywords

  • Consumers' liking
  • Meat products
  • Micronized salt
  • Sodium reduction
  • TCATA
  • Texture profile analysis

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