Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual de Maringá (UEM)-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniv Zaragoza-
Autor(es): dc.creatorRamos, Tatiane Rogelio-
Autor(es): dc.creatorPelaes Vital, Ana Carolina-
Autor(es): dc.creatorMottin, Camila-
Autor(es): dc.creatorTorrecilhas, Juliana Akamine [UNESP]-
Autor(es): dc.creatorValero, Maribel Velandia-
Autor(es): dc.creatorGuerrero, Ana-
Autor(es): dc.creatorBarbosa Carvalho Kempinski, Emilia Maria-
Autor(es): dc.creatorPrado, Ivanor Nunes do-
Data de aceite: dc.date.accessioned2022-02-22T00:55:51Z-
Data de disponibilização: dc.date.available2022-02-22T00:55:51Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2019-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.4025/actascitechnol.v42i1.47690-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/209265-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/209265-
Descrição: dc.descriptionThis work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cooking losses, and texture were analyzed during 120 days of freezing storage. Chemical composition and sensory analyses were performed. The chemical composition was similar for all treatments. The pH value remained within acceptable limits throughout storage. The color, lipid oxidation, cooking losses, and texture were not influenced by the sodium replacement and freezing storage. Sensorial acceptability was also not influenced by sodium reduction. Thus, the results indicated that up to 50% replacement of NaCl by KCl could be carried out in hamburger production without altering the quality and sensorial acceptability.-
Descrição: dc.descriptionAraucaria Foundation, Parana State, Brazil-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionUniv Estadual Maringa, Dept Zootecnia, Av Colombo 5790, BR-87020900 Maringa, Parana, Brazil-
Descrição: dc.descriptionUniv Estadual Maringa, Programa Posgrad Ciencia Alimentos, Maringa, Parana, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Dept Ciencia Anim, Jaboticabal, SP, Brazil-
Descrição: dc.descriptionUniv Zaragoza, Inst Agroalimentario, Dept Prod Anim & Ciencia Alimentos, Calle Pedro Cerbuna, Zaragoza, Spain-
Descrição: dc.descriptionUniv Estadual Paulista, Dept Ciencia Anim, Jaboticabal, SP, Brazil-
Descrição: dc.descriptionCNPq: 304294/2014-4-
Descrição: dc.descriptionCNPq: 400375/2014-1-
Formato: dc.format8-
Idioma: dc.languageen-
Publicador: dc.publisherUniv Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao-
Relação: dc.relationActa Scientiarum-technology-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectcolor-
Palavras-chave: dc.subjectchemical composition-
Palavras-chave: dc.subjectlipid oxidation-
Palavras-chave: dc.subjectpotassium chloride-
Palavras-chave: dc.subjectsensorial evaluation-
Título: dc.titleSodium reduction by hyposodic salt on quality and chemical composition of hamburgers-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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