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Effect of adding a natural flavor enhancer obtained from mushroom by-product on the umami-taste amino acids of low-salt beef burger

Grant number: 19/24507-3
Support type:Scholarships abroad - Research Internship - Scientific Initiation
Effective date (Start): January 06, 2020
Effective date (End): March 05, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Miriam Mabel Selani
Grantee:Fabiana França
Supervisor abroad: José Manuel Lorenzo Rodriguez
Home Institution: Centro de Ciências da Natureza (CCN). Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Buri , SP, Brazil
Research place: Centro Tecnolóxico da Carne (CTC), Spain  
Associated to the scholarship:19/02280-7 - Impact of the use of natural flavor enhancer obtained from mushroom byproduct on the quality of beef burger with sodium reduction, BP.IC


Sodium is essential for osmotic regulation, acting to maintain blood pressure. However, an inadequate diet with a high intake of this mineral is responsible for increasing the risk of some chronic diseases, including hypertension. Thus, there has been an increase in demand for low-sodium foods, especially meat products, which are among the most associated with 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 due to the presence of umami compounds in their composition, such as free amino acids and 5'-nucleotides. During its harvest, much of the stipe is discarded, which can 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 the addition of a natural flavor enhancer obtained from mushroom stipe on the free amino acids of beef burger. Umami compounds will be extracted from mushroom stipe and the extracts obtained will be dehydrated for application in the product. Subsequently, the natural umami ingredient will be applied in 2 concentrations (1 and 2%) as a flavor enhancer in beef burger with 3 levels of salt reduction, which will be evaluated for free amino acids. This determination will be important to correlate the content of these compounds, especially the umami-taste amino acids (glutamic acid and aspartic acid) with the results of the sensory evaluation (CATA questions) to be performed in Brazil. (AU)

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