de Sousa Antonia Mayara Brilhante, de Araujo Alves Renata, Madeira David Samuel Silva, Santos Ronária Moura, Pereira Ana Lucia Fernandes, de Oliveira Lemos Tatiana, Abreu Virginia Kelly Gonçalves
Food Engineering Course, Federal University of Maranhão, Social Sciences, Health, and Technology Center, 65.900-410, Imperatriz, Maranhão, Brazil.
J Food Sci Technol. 2020 Sep;57(9):3232-3243. doi: 10.1007/s13197-020-04354-0. Epub 2020 Mar 18.
There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and sodium chloride reduction in beef burgers during storage. For this, two treatments were produced: T1-without fat and sodium chloride reduction (control) and T2-with 50% fat reduction + 5% fructooligosaccharides and with the replacement of 50% of sodium chloride by potassium chloride. Physicochemical analysis and sensory acceptance were performed. According to results, the pH increased ( < 0.05) with 120 days. For the lipid oxidation, there was an interaction between treatments and storage. There was an increase in TBARS with storage for both treatments. T2 had the highest TBARS at 0, 30, and 60 days. For the color before cooking, there was a reduction in the redness ( < 0.05) with 90 days. After cooking, the lightness reduced at 90 days, while the redness increased at 90 days. However, the instrumental changes were not perceived by consumers. For the sensory acceptance, there was a reduction in the flavor, texture and overall liking with storage. However, despite the decline, the averages remained in the acceptance zone. The beef burgers were perceived as less juiciness and less salty after storage. Thus, the storage affects the physicochemical characteristics and sensory evaluation of beef burgers low-fat and low-sodium. The results reinforce the need for more studies with the storage of meat products with fat and sodium chloride reduced.
很少有研究涉及同时降低脂肪和氯化钠含量以及这些降低措施对肉类产品稳定性的影响。本研究旨在评估牛肉汉堡在储存期间脂肪和氯化钠降低的效果。为此，制作了两种处理方式：T1-不降低脂肪和氯化钠含量（对照）和T2-脂肪降低50%+5%低聚果糖且用氯化钾替代50%的氯化钠。进行了理化分析和感官接受度评估。根据结果，pH值在120天时升高（P<0.05）。对于脂质氧化，处理方式和储存之间存在交互作用。两种处理方式的硫代巴比妥酸反应物（TBARS）含量都随储存时间增加。在0、30和60天时，T2的TBARS含量最高。对于烹饪前的颜色，在90天时红色度降低（P<0.05）。烹饪后，90天时亮度降低，而红色度在90天时增加。然而，消费者并未察觉到仪器测量的变化。对于感官接受度，随着储存时间的增加，风味、质地和总体喜好度降低。然而，尽管有所下降，平均值仍处于可接受范围内。储存后的牛肉汉堡被认为多汁性和咸味降低。因此，储存会影响低脂和低钠牛肉汉堡的理化特性和感官评价。结果强调了对降低脂肪和氯化钠含量的肉类产品储存进行更多研究的必要性。
