Sensory profile of beef burger with reduced sodium content

This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA). The samples´ microbial, physical and chemical composition was evaluated. Twelve panelists we...

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Dades bibliogràfiques
Publicat a:Acta Scientiarum. Technology
Autors principals: Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Lucinéia Aparecida Cestari, Ana Guerrero, Nilson Evelázio de Souza, Ivanor Nunes do Prado
Format: Artigo
Idioma:Inglês
Publicat: Universidade Estadual de Maringá 2015
Matèries:
Ingeniería
Meat products
sodium chloride
sensory analysis
potassium chloride
principal component analysis
Accés en línia:https://www.redalyc.org/articulo.oa?id=303238471015
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