Dados do Trabalho

Título

USE OF HYPOSODIUM SALT AND YEAST EXTRACT FOR SODIUM REDUCTION IN BEEF BURGER

Introdução

Reducing sodium consumption is a public health issue. Many scientific evidences prove the relationship between high sodium intake, increased blood pressure and cardiovascular diseases in adults. Researchers and the productive sector have made efforts to develop alternatives for sodium reduction without significant changes in the sensory characteristics of food. The study aimed to develop a beef burger with reduced sodium content, by partial substitution of NaCl, by hyposodium salt (Duas Rodas) and yeast extract (Biospringer).

Material e Métodos

The study aimed to develop beef burger with reduced sodium content, by partial substitution of NaCl, by hyposodium salt (Duas Rodas) and yeast extract (Biospringer). Five formulations of hamburger were prepared: control (beef 67%, pork fat 13%, soy protein 2%, ice water 15%, NaCl 1.50%, spices 1.15%, sodium tripolyphosphate 0.30% and sodium erythorbate 0.05%). In the other formulations, the NaCl was partially replaced by hyposodium salt: F1 (0.30%) and F3 (0.60%), and yeast extract: F2 (0.30%) and F4 (0.60%). The sodium content of the formulations was determined in atomic absorption spectrophotometer Varian® (AA140), at a wavelength of 589 nm.

Resultados e Discussão

F1, F3 and F4 presented significantly lower sodium content (P < 0.05) than the control formulation (732±5 mg sodium/kg). F3 (455±6 mg sodium/kg) and F1 (490± 3 mg sodium/kg) presented lower (P < 0.05) sodium content than the other formulations. It is known that yeast extract intensifies the salty taste, thus allowing the reduction of NaCl without changing the sensory characteristics of the food. However, F2 (695±9 mg sodium/kg) did not have a significant reduction (P < 0.05) of sodium in relation to the control formulation, possibly due to the low percentage of yeast extract (0.30%) used to replace salt, and consequently, the highest NaCl content in this formulation. The formulation F4 (565±6 mg sodium/kg), where a higher percentage of NaCl was replaced by yeast extract (0.60%), there was a significant reduction (P < 0.05) in sodium content in relation to the control formulation, however, higher than the formulations F3 and F1. The use of hyposodium salt and yeast extract is a promising strategy for partial substitution of NaCl in meat derivatives.

Conclusão

The use of hyposodium salt and yeast extract is a promising strategy for partial substitution of NaCl in meat derivatives, but studies are needed to evaluate the sensory impact in these foods.