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 che...

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.

The authors are indebted to São Paulo Research Foundation (FAPESP) for financial support the project No 2016/15012-2. E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). J. Rios-Mera is thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the PhD scholarship. The authors would like to thank the reviewers, whose constructive comments have allowed us to improve this paper.

Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC" from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT).

Juan S. Serrano-León thanks the “Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación” (SENESCYT), Ecuador, for the scholarship and financial support and Erick Saldaña thanks the Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica” (CONCYTEC), Peru (104-2016-FONDECYT), for the PhD scholarship.

The authors are grateful to CAPES (Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior, Brazil). IP received the M.Sc. scholarship of the CAPES (n? 1766129). JD Rios-Mera thanks the support of the Consejo Nacional de Ciencia, Tecnolog?a e Innovaci?n Tecnol?gica - CONCYTEC from Peru (CIENCIACTIVA programme, PhD scholarship contract: No. 238-2018-FONDECYT). The authors would also like to thank Zucca mushrooms Company, VPJ Foods, Ibrac Additives and Condiments and Sealed Air Brazil, for donating ingredients, raw materials and packaging. IP is supported by doctoral fellowship from the FAPESP (Process N? 19/26026-2). CJCC is supported by a grant from FAPESP (Thematic Project N? 17/26667-2).