Use of micronized salt and yeast extract as strategies to reduce the sodium content of beef burgers

• Grant number: 23/07215-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2023
• End date: June 30, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Miriam Mabel Selani
• Grantee: Letícia Prado Santana
• Host Institution: Centro de Ciências da Natureza (CCN). Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Buri , SP, Brazil
• Associated research grant(s): 25/15113-2 - 39th EFFoST International Conference 2025, AR.EXT

Abstract

Salt is an important ingredient in meat products as it provides desirable sensory properties (salty taste and flavor enhancement), increases shelf life, and improves texture. However, this mineral is considered a dietary villain, as its excessive consumption is associated with high blood pressure and the development of cardiovascular diseases. The main sources of sodium in the population's diet are processed foods, including meat products such as hamburgers. In this sense, beef burgers, due to their high consumption and popularity, have great potential to be reformulated aiming to obtain a healthier product by reducing the sodium content. Therefore, the objective of this study will be to evaluate the effect of using micronized salt and yeast extract (flavor enhancer) as strategies to reduce the sodium content in beef burgers. Five formulations will be prepared: one will be used as a reference (C), containing regular salt at a concentration of 1.75% and the other 4 formulations will have 50% salt reduction (0.875% of NaCl): one with regular salt and the others with micronized salt containing 0%, 1% and 2% of yeast extract. Beef burgers will be evaluated for sodium content, physicochemical characteristics (color, pH, water activity, cooking loss, diameter reduction, texture profile analysis) and sensory properties (Check-all-that-apply questionnaire - CATA and overall liking). At the end of this study, it is expected to obtain a healthier beef burger, reduced in sodium, and with good sensory acceptance.