Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33723
metadata.artigo.dc.title: A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers: a sensory perspective
metadata.artigo.dc.creator: Mattar, Thayana Vilela
Gonçalves, Carla Saraiva
Pereira, Rafaela Corrêa
Faria, Michelle Aparecida
Souza, Vanessa Rios de
Carneiro, João de Deus Souza
metadata.artigo.dc.subject: Beef burgers - Sodium reduction
Shiitake mushroom extract
Hambúrgueres de carne bovina - Redução de sódio
Extrato de cogumelo Shiitake
metadata.artigo.dc.publisher: Emerald Publishing Limited
metadata.artigo.dc.date.issued: 2018
metadata.artigo.dc.identifier.citation: MATTAR, T. V. et al. A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers: a sensory perspective. British Food Journal, Bradford, v. 120, n. 6, p. 1366-1380, 2018.
metadata.artigo.dc.description.abstract: Purpose The purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays because nowadays there is a trend in the market for the development of clean-label products. Design/methodology/approach Ten formulations of beef burgers were developed, varying in the percentage reduction in NaCl (0-75 per cent) and mushroom water extracts (obtained from a 5, 12.5, or 20 per cent mushroom homogenate). Sensory characterisation was performed by time-intensity (TI) and acceptance tests. In addition, physico-chemical analyses (pH, yield, shrinkage, shear force, and colour) were conducted. Findings Extracts obtained from 5, 12.5, or 20 per cent mushroom homogenate (E1, E2, and E3, respectively) did not enhance the salty taste in formulations with a 0 or 75 per cent reduction in NaCl. In formulations with a 50 per cent reduction in NaCl, all the extracts enhanced salinity perception, with E3 being the most effective. E3 also increased acceptance of colour, aroma, texture, flavour, and overall perception, although it caused changes in some physico-chemical characteristics (pH, yield, shrinkage, shear force, and colour). Originality/value The shiitake mushroom extract is a natural ingredient with a potential to serve as a taste enhancer in meat and other food products, for the purpose of reducing sodium content without compromising sensory acceptability. Therefore, this extract will enable the development of healthier products (owing to a reduction in sodium) with preserved sensory quality and will meet consumers’ requirements for the minimal use of chemical additives in food.
metadata.artigo.dc.identifier.uri: https://www.emeraldinsight.com/doi/full/10.1108/BFJ-05-2017-0265
http://repositorio.ufla.br/jspui/handle/1/33723
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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