<b>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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Bibliographic Details
Main Authors:	Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Lucineia Aparecida Cestari, Ana Guerrero, Nilson Evelázio de Souza, Ivanor Nunes do Prado
Format:	Article
Language:	English
Published:	Universidade Estadual de Maringá 2015-05-01
Series:	Acta Scientiarum: Technology
Subjects:	meat products sensory analysis quantitative descriptive analysis principal component analysis, sodium chloride potassium chloride.
Online Access:	http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/25224

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