Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba city, SP, Brazil.
Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, Buri, SP, Brazil.
Food Res Int. 2019 Jul;121:288-295. doi: 10.1016/j.foodres.2019.03.044. Epub 2019 Mar 20.
This study determined the effect of the incorporation of micronized salt on physicochemical, yield and consumer's sensory characteristics of beef burger. The micronized salt was obtained by sieving the commercial salt in a 60-mesh stainless steel sieve. The commercial (regular salt) and micronized salt presented differences in the mean size, size distribution and bulk density. Half of the amount of the micronized salt was mixed with pork back fat, and the other half was added to the meat batter in the beef burger manufacture. A Pivot profile method was used with consumers to describe the sensory properties of the burger samples (ranging from 0.5% to 1.5% NaCl). The Pivot profile data revealed that treatments with 0.75% and 0.5% micronized salt were mainly characterized as dry, besides showing the highest cooking loss and diameter reduction. However, beef burgers with 1.0% micronized salt and 1.5% regular salt had similar perceived salty taste. In terms of salt reduction, the results indicated that it would be possible to reduce salt from 1.5% to 1.0% when using micronized salt, without affecting the pH, color parameters, yield properties and some sensory characteristics of the burger, such as salty, tasty, juicy, fatty, and spicy. Therefore, this strategy promises great potential for industrial application in products that contain lipids in their composition, such as meat products.
本研究旨在确定添加微粉化盐对牛肉汉堡的物理化学性质、产率和消费者感官特性的影响。微粉化盐是通过将商业盐在 60 目不锈钢筛中过筛得到的。商业盐（普通盐）和微粉化盐在平均粒径、粒径分布和堆密度方面存在差异。一半量的微粉化盐与猪背脂混合，另一半添加到牛肉汉堡的肉馅中。采用枢轴轮廓法（Pivot profile method）让消费者描述汉堡样品的感官特性（盐含量范围为 0.5%至 1.5%）。枢轴轮廓数据显示，添加 0.75%和 0.5%微粉化盐的处理主要表现为干燥，同时表现出最高的烹饪损失和直径减小。然而，添加 1.0%微粉化盐和 1.5%普通盐的牛肉汉堡具有相似的咸味感知。在减盐方面，结果表明，在不影响汉堡的 pH 值、颜色参数、产率特性和某些感官特性（如咸、美味、多汁、油腻和辣）的情况下，使用微粉化盐可以将盐含量从 1.5%降低到 1.0%。因此，这种策略有望在含有脂肪的产品（如肉类产品）的工业应用中具有很大的潜力。
