Aplicação de extrato de cogumelo shiitake no desenvolvimento de hambúrguer com teor reduzido de cloreto de sódio
Year: 2016
Type: dissertation
Abstract: Excessive sodium intake is related to greater tendency in the \ndevelopment of cardiovascular and renal diseases. An alternative to reduce \nsodium intake by population is the development of products with reduced \nsodium content. Thus, the objective was to reduce the sodium content in beef \nburger using shiitake mushroom extract as flavor enhancer, evaluating the \ninfluence of this extract on the sensory characteristics of the product. Timeintensity analysis (TI), acceptance testing, physical and chemical analysis (pH, \nyield, shrinkage diameter, color and shear strength) were carried out. The \nformulations with 50% sodium chloride reduction and addition of extract \nobtained from 12.5% to 20% of mushroom showed greater intensity of salty \ntaste. Furthermore, the physico-chemical characteristics (pH, yield, shrinkage \ndiameter, shear strength and color) of the hamburgers had no significant change, \nsince the acceptance test indicated formulations with 50% reduction and addition \nof E2 and E3 extract and formulation with 75% reduction and addition of E2 \nextract had a similar acceptance of the control. Thus, it was possible to reduce \nsodium chloride by 75% by addition of shiitake mushroom extract (E2), \nindicating this extract is capable of contributing to the development of low \nsodium hamburger with maintenance of sensory characteristics desired by the \nconsumer.
Author: Thayana Vilela Mattar
Language: Portuguese
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2341999811