Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers

Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers

The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and af...

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Veröffentlicht in:Meat science 2020-03, Vol.161, p.107992-107992, Article 107992
Hauptverfasser: Rios-Mera, Juan D., Saldaña, Erick, Cruzado-Bravo, Melina L.M., Martins, Mariana M., Patinho, Iliani, Selani, Miriam M., Valentin, Dominique, Contreras-Castillo, Carmen J.
Format: Artikel
Sprache:eng
Schlagworte:
Cognitive science
Consumers' liking
Food and Nutrition
Life Sciences
Meat products
Micronized salt
Neuroscience
Sodium reduction
TCATA
Texture profile analysis
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Zusammenfassung:The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and affected the dynamic sensory profile of the product. The NaCl reduction (
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2019.107992