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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Barbosa, Jamila [1] ; Sampaio, Geni Rodrigues [1] ; Machado Pinto-e-Silva, Maria Elisabeth [1] ; Guizellini, Gloria Maria [1] ; Ferraz da Silva Torres, Elizabeth Aparecida [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Sao Paulo, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: JOURNAL OF CULINARY SCIENCE & TECHNOLOGY; JUL 2021.
Web of Science Citations: 0
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. (AU)

FAPESP's process: 18/19005-6 - Contamination of meat products by polycyclic aromatic hydrocarbons in smoked foods and meats submitted to different preparation and cooking techniques: risk factors associated with consumption
Grantee:Geni Rodrigues Sampaio
Support Opportunities: Regular Research Grants