Sodium is essential for osmotic regulation, acting to maintain blood pressure. However, an inadequate diet, with high intake of this mineral, is responsible for causing a number of chronic diseases, among them hypertension. Due to this, an increase in the demand for foods with sodium reduction has been verified, especially meat products, that are among the most associated to its high consumption. One of the main alternatives for reducing sodium in meat products is the use of flavor enhancers. Mushrooms are known to be natural flavor enhancers. During its harvest, much of the stipe is discarded, which may be a potential raw material for obtaining umami compounds. Thus, the objective of this study will be to evaluate the impact of sodium reduction and addition of a natural flavor enhancer obtained from mushroom stipe on the physicochemical and sensory characteristics of beef burger. Umami compounds will be extracted from mushroom byproducts and the extracts obtained will be dehydrated for application to the product. Subsequently, the natural umami ingredient will be applied as a flavor enhancer in beef burger with 3 levels of salt reduction, which will be evaluated for the physicochemical (color, pH, cooking loss, diameter reduction, texture profile analysis) and sensory (check all that apply questionnaire - CATA and overall liking) characteristics.
News published in Agência FAPESP Newsletter about the scholarship: