Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium

Excessive consumption of salt has become a public health problem and in this context, the use of aromatic herbs can help to reduce the consumption of this mineral. The aim of this study was to assess the impact on the sensory acceptance of salt reduction and the addition of herbs (oregano, rosemary,...

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Bibliographic Details
Published inJournal of culinary science & technology Vol. 21; no. 3; pp. 430 - 448
Main Authors Barbosa, Jamila, Sampaio, Geni Rodrigues, Pinto-e-Silva, Maria Elisabeth Machado, Guizellini, Glória Maria, da Silva Torres, Elizabeth Aparecida Ferraz
Format Journal Article
LanguageEnglish
Published Binghamton Taylor & Francis 04.05.2023
Taylor & Francis LLC
Subjects
Acceptance
Beef
beef burgers
Condiments
consumer acceptance
Consumption
Flavorings
Formulations
herbal
Herbs
Oregano
Public health
Rosemary
Rosmarinus
Salt reduction
Salts
Sensory evaluation
Sodium
spices
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Summary:Excessive consumption of salt has become a public health problem and in this context, the use of aromatic herbs can help to reduce the consumption of this mineral. The aim of this study was to assess the impact on the sensory acceptance of salt reduction and the addition of herbs (oregano, rosemary, and basil) to beef burgers. Sensory evaluation, by hedonic and intensity scale, was carried out in two control formulations (0.60% and 1.90% g salt/100 g hamburger), before and after adding herbs (0.36% and 0, 72% g mixture of oregano, rosemary and basil/100 g of hamburger). The results demonstrated a 40% reduction in sodium with the use of condiments, without loss of sensory acceptance.
ISSN:1542-8052
1542-8044
DOI:10.1080/15428052.2021.1955794