Reducing NaCl in beef burgers using ultrasound and micronized salt: Effects on hedonic and sensory perception, technological, and textural characteristics

de Araújo C.L.; Gonza M.M.C.; Krauskopf M.M.; Navarro P.R.C.A.; Matsuura J.T.; Santos K.C.; Spada F.P.; Alencar S.M.D.; Saldaña E.; Contreras Castillo C.J. · Food Research International (2025) · DOI: 10.1016/j.foodres.2025.117381

Resumen

This study aimed to investigate the combined use of micronized salt (MS) and ultrasound (US) in low-sodium beef burgers, focusing on instrumental and sensory outcomes. The instrumental analysis included physicochemical properties, texture profile, instrumental color, technological properties, and volatile organic compounds (VOCs). Sensory characterization was conducted using descriptive analysis (DA) with an expert panel, as well as temporal dominance of sensations (TDS), and acceptance testing with a consumer panel. The results demonstrated that combining MS and US enabled a 50 % reduction in sodium without significantly affecting texture, color, or technological properties. Moreover, MS and US enhanced the concentration of flavor-relevant volatile compounds. DA provided detailed insights into the product, while TDS captured dynamic consumer responses, revealing a reduction in negative sensory attributes and an increase in positive ones in US-treated samples. In conclusion, the combination of MS and US preserved sensory and technological quality while significantly reducing sodium, offering a promising approach for developing healthier beef burgers.

Instituciones: Universidad Nacional de Moquegua