Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
Descripción del Articulo
The authors are grateful to Dr. Izabela Dutra Alvim – Instituto de Tecnologia de Alimentos (ITAL, Campinas, Brazil), for the support with the LV 950-V2 equipment. Juan D. Rios-Mera, Erick Saldaña and Melina L. M. Cruzado-Bravo received the support of the Consejo Nacional de Ciencia, Tecnología e Inn...
| Autores: | , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2019 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/758 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/758 https://doi.org/10.1016/j.foodres.2019.03.044 |
| Nivel de acceso: | acceso abierto |
| Materia: | Yield properties Sodium Sodium chloride Color parameter Consumer sensory Diameter reduction Meat products Pivot profile Sensory characteristics Sensory properties Beef https://purl.org/pe-repo/ocde/ford#4.04.01 |
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| dc.title.none.fl_str_mv |
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt |
| title |
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt |
| spellingShingle |
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt Rios-Mera J.D. Yield properties Sodium Sodium chloride Color parameter Consumer sensory Diameter reduction Diameter reduction Meat products Pivot profile Sensory characteristics Sensory properties Beef https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt |
| title_full |
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt |
| title_fullStr |
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt |
| title_full_unstemmed |
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt |
| title_sort |
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt |
| author |
Rios-Mera J.D. |
| author_facet |
Rios-Mera J.D. Saldaña E. Cruzado-Bravo M.L.M. Patinho I. Selani M.M. Valentin D. Contreras-Castillo C.J. |
| author_role |
author |
| author2 |
Saldaña E. Cruzado-Bravo M.L.M. Patinho I. Selani M.M. Valentin D. Contreras-Castillo C.J. |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Rios-Mera J.D. Saldaña E. Cruzado-Bravo M.L.M. Patinho I. Selani M.M. Valentin D. Contreras-Castillo C.J. |
| dc.subject.none.fl_str_mv |
Yield properties |
| topic |
Yield properties Sodium Sodium chloride Color parameter Consumer sensory Diameter reduction Diameter reduction Meat products Pivot profile Sensory characteristics Sensory properties Beef https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Sodium Sodium chloride Color parameter Consumer sensory Diameter reduction Diameter reduction Meat products Pivot profile Sensory characteristics Sensory properties Beef |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
The authors are grateful to Dr. Izabela Dutra Alvim – Instituto de Tecnologia de Alimentos (ITAL, Campinas, Brazil), for the support with the LV 950-V2 equipment. 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, Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT; No. 104-2016-FONDECYT; No. 241-2018-FONDECYT, respectively). Iliani Patinho received the M.Sc. scolarship of the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES. |
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2019 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2019 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/758 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.foodres.2019.03.044 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85063300276 |
| url |
https://hdl.handle.net/20.500.12390/758 https://doi.org/10.1016/j.foodres.2019.03.044 |
| identifier_str_mv |
2-s2.0-85063300276 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Food Research International |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
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Elsevier Ltd |
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reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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Consejo Nacional de Ciencia Tecnología e Innovación |
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CONCYTEC |
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CONCYTEC |
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CONCYTEC-Institucional |
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CONCYTEC-Institucional |
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Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
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1844883117142179840 |
| spelling |
Publicationrp00974500rp00628500rp01939600rp01937600rp00978500rp01938600rp00627500Rios-Mera J.D.Saldaña E.Cruzado-Bravo M.L.M.Patinho I.Selani M.M.Valentin D.Contreras-Castillo C.J.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2019https://hdl.handle.net/20.500.12390/758https://doi.org/10.1016/j.foodres.2019.03.0442-s2.0-85063300276The authors are grateful to Dr. Izabela Dutra Alvim – Instituto de Tecnologia de Alimentos (ITAL, Campinas, Brazil), for the support with the LV 950-V2 equipment. 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, Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT; No. 104-2016-FONDECYT; No. 241-2018-FONDECYT, respectively). Iliani Patinho received the M.Sc. scolarship of the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES.This study determined the effect of the incorporation of micronized salt on physicochemical, yield and consumer's sensory characteristics of beef burger. The micronized salt was obtained by sieving the commercial salt in a 60-mesh stainless steel sieve. The commercial (regular salt) and micronized salt presented differences in the mean size, size distribution and bulk density. Half of the amount of the micronized salt was mixed with pork back fat, and the other half was added to the meat batter in the beef burger manufacture. A Pivot profile method was used with consumers to describe the sensory properties of the burger samples (ranging from 0.5% to 1.5% NaCl). The Pivot profile data revealed that treatments with 0.75% and 0.5% micronized salt were mainly characterized as dry, besides showing the highest cooking loss and diameter reduction. However, beef burgers with 1.0% micronized salt and 1.5% regular salt had similar perceived salty taste. In terms of salt reduction, the results indicated that it would be possible to reduce salt from 1.5% to 1.0% when using micronized salt, without affecting the pH, color parameters, yield properties and some sensory characteristics of the burger, such as salty, tasty, juicy, fatty, and spicy. Therefore, this strategy promises great potential for industrial application in products that contain lipids in their composition, such as meat products.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Research Internationalinfo:eu-repo/semantics/openAccessYield propertiesSodium-1Sodium chloride-1Color parameter-1Consumer sensory-1Diameter reduction-1Diameter reduction-1Meat products-1Pivot profile-1Sensory characteristics-1Sensory properties-1Beef-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Reducing the sodium content without modifying the quality of beef burgers by adding micronized saltinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/758oai:repositorio.concytec.gob.pe:20.500.12390/7582024-05-30 15:22:50.943http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="69787e19-f8ed-488e-ae59-6229d8635092"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt</Title> <PublishedIn> <Publication> <Title>Food Research International</Title> </Publication> </PublishedIn> <PublicationDate>2019</PublicationDate> <DOI>https://doi.org/10.1016/j.foodres.2019.03.044</DOI> <SCP-Number>2-s2.0-85063300276</SCP-Number> <Authors> <Author> <DisplayName>Rios-Mera J.D.</DisplayName> <Person id="rp00974" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldaña E.</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Cruzado-Bravo M.L.M.</DisplayName> <Person id="rp01939" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Patinho I.</DisplayName> <Person id="rp01937" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Selani M.M.</DisplayName> <Person id="rp00978" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Valentin D.</DisplayName> <Person id="rp01938" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo C.J.</DisplayName> <Person id="rp00627" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Yield properties</Keyword> <Keyword>Sodium</Keyword> <Keyword>Sodium chloride</Keyword> <Keyword>Color parameter</Keyword> <Keyword>Consumer sensory</Keyword> <Keyword>Diameter reduction</Keyword> <Keyword>Diameter reduction</Keyword> <Keyword>Meat products</Keyword> <Keyword>Pivot profile</Keyword> <Keyword>Sensory characteristics</Keyword> <Keyword>Sensory properties</Keyword> <Keyword>Beef</Keyword> <Abstract>This study determined the effect of the incorporation of micronized salt on physicochemical, yield and consumer's sensory characteristics of beef burger. The micronized salt was obtained by sieving the commercial salt in a 60-mesh stainless steel sieve. The commercial (regular salt) and micronized salt presented differences in the mean size, size distribution and bulk density. Half of the amount of the micronized salt was mixed with pork back fat, and the other half was added to the meat batter in the beef burger manufacture. A Pivot profile method was used with consumers to describe the sensory properties of the burger samples (ranging from 0.5% to 1.5% NaCl). The Pivot profile data revealed that treatments with 0.75% and 0.5% micronized salt were mainly characterized as dry, besides showing the highest cooking loss and diameter reduction. However, beef burgers with 1.0% micronized salt and 1.5% regular salt had similar perceived salty taste. In terms of salt reduction, the results indicated that it would be possible to reduce salt from 1.5% to 1.0% when using micronized salt, without affecting the pH, color parameters, yield properties and some sensory characteristics of the burger, such as salty, tasty, juicy, fatty, and spicy. Therefore, this strategy promises great potential for industrial application in products that contain lipids in their composition, such as meat products.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.325717 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
