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

doi:10.1016/j.meatsci.2019.107992

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 journal › Article › peer-review

33 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 language	English
Article number	107992
Journal	Meat Science
Volume	161
DOIs	https://doi.org/10.1016/j.meatsci.2019.107992
State	Published - Mar 2020
Externally published	Yes

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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10.1016/j.meatsci.2019.107992

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title = "Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers",

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.",

keywords = "Consumers' liking, Meat products, Micronized salt, Sodium reduction, TCATA, Texture profile analysis",

author = "Rios-Mera, {Juan D.} and Erick Salda{\~n}a and Cruzado-Bravo, {Melina L.M.} and Martins, {Mariana M.} and Iliani Patinho and Selani, {Miriam M.} and Dominique Valentin and Contreras-Castillo, {Carmen J.}",

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AU - Rios-Mera, Juan D.

AU - Saldaña, Erick

AU - Cruzado-Bravo, Melina L.M.

AU - Martins, Mariana M.

AU - Patinho, Iliani

AU - Selani, Miriam M.

AU - Valentin, Dominique

AU - Contreras-Castillo, Carmen J.

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N2 - 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.

AB - 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.

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KW - Meat products

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ER -

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

Abstract

Bibliographical note

Keywords

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