It is known that the excessive sodium intake is related to the development of cardiovascular and renal diseases. Due to this, an increase in the demand for foods reduced in sodium has been verified, especially the meat products, which are among the most associated to the high consumption of this mineral. The partial substitution of sodium chloride (NaCl) by other non-sodium salts and by flavor enhancers are among the most studied alternatives for the reduction of sodium in meat products. However, to know the amount of NaCl that can be replaced by another ingredient, it is first necessary to determine how much of it can be reduced in the product under study, without any sensory and technological impairment. Thus, the objective of this study will be to determine to what level the salt content of beef burger can be reduced as a function of the sensory acceptance and instrumental texture. A standard formulation with the salt content commonly used by industry (1.90%) and from this concentration reductions of 12.5% (1.66% salt), 25% (1.43% salt), 37,5% (1,19% salt) and 50% (0,95% salt) will be carried out. Through the hedonic threshold methodology, the Compromised Acceptance Threshold and the Rejection Threshold will be determined. The sensory profile of the samples will also be evaluated using the Pivot Profile method. At the same time, the influence of the salt reductions on the texture will be evaluated through the Texture Profile Analysis (TPA) and Warner-Bratzler Shear Force Analysis.
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