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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Published in | Journal of culinary science & technology Vol. 21; no. 3; pp. 430 - 448 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Binghamton
Taylor & Francis
04.05.2023
Taylor & Francis LLC |
Subjects | |
Online Access | Get full text |
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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. |
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ISSN: | 1542-8052 1542-8044 |
DOI: | 10.1080/15428052.2021.1955794 |