Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba city, SP, Brazil.
Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba city, SP, Brazil; Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru.
Meat Sci. 2020 Mar;161:107992. doi: 10.1016/j.meatsci.2019.107992. Epub 2019 Oct 30.
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 (<1.0% NaCl) was related to a higher incidence of the attributes off-flavor and dry. In general, the overall liking was driven by the juicy and tasty attributes, the latter being associated with the presence of the sensory attributes salty and seasoned and the texture parameters hardness and chewiness. According to the results, among the treatments with NaCl reduction, the beef burger added with 1.0% micronized salt stood out, since it did not affect considerably the texture parameters, the dynamic sensory profile during chewing and the consumers' liking.
本研究旨在确定降低 NaCl 含量和大小对仪器质地和动态感官剖面的影响，并确定喜好的时间驱动因素（TDL）。NaCl 含量的降低降低了硬度和咀嚼性参数，并影响了产品的动态感官剖面。NaCl 的减少（<1.0%NaCl）与异味和干燥属性的发生率更高有关。总的来说，整体喜好受到多汁和美味属性的驱动，后者与存在咸味和调味的感官属性以及质地参数硬度和咀嚼性有关。根据结果，在降低 NaCl 的处理中，添加了 1.0%微米化盐的牛肉汉堡脱颖而出，因为它对质地参数、咀嚼过程中的动态感官剖面和消费者的喜好没有产生相当大的影响。
