Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-07-30 DOI:10.1080/15428052.2021.1955794

Jamila Barbosa, G. Sampaio, M. E. M. Pinto-e-Silva, Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres

引用次数: 0

Abstract

ABSTRACT Excessive consumption of salt has become a public health problem and in this context, the use of aromatic herbs can help to reduce the consumption of this mineral. The aim of this study was to assess the impact on the sensory acceptance of salt reduction and the addition of herbs (oregano, rosemary, and basil) to beef burgers. Sensory evaluation, by hedonic and intensity scale, was carried out in two control formulations (0.60% and 1.90% g salt/100 g hamburger), before and after adding herbs (0.36% and 0, 72% g mixture of oregano, rosemary and basil/100 g of hamburger). The results demonstrated a 40% reduction in sodium with the use of condiments, without loss of sensory acceptance.

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牛肉汉堡中的草药盐:促进可接受性的保留以减少钠

过量食用盐已经成为一个公共健康问题，在这种情况下，使用芳香草药可以帮助减少这种矿物质的消耗。本研究的目的是评估在牛肉汉堡中减少盐和添加香草(牛至、迷迭香和罗勒)对感官接受度的影响。采用快感和强度量表对两种对照配方(0.60%和1.90% g盐/100 g汉堡)、添加香料(0.36%和0.72% g牛至、迷迭香和罗勒混合料/100 g汉堡)前后进行感官评价。结果表明，在不丧失感官接受度的情况下，使用调味品可以减少40%的钠含量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations

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