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

Autor(es)

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]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF CULINARY SCIENCE & TECHNOLOGY; JUL 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 18/19005-6 - Contaminação de produtos cárneos por hidrocarbonetos policíclicos aromáticos em alimentos defumados e carnes submetidas à diferentes técnicas de preparo e cocção: fatores de risco associados ao consumo
• Beneficiário: Geni Rodrigues Sampaio
• Modalidade de apoio: Auxílio à Pesquisa - Regular