DYNAMIC PROFILE OF NaCl-REDUCED BEEF BURGER: A STUDY USING TEMPORAL CHECK-ALL-THAT-APLLY (TCATA)

A low-salt burger without modifying the sensory quality is potentially an attractive proposal for the meat industry as well as for consumers because of health concerns. Sensory perception of foods is a temporal phenomenon. In this sense, we used Temporal-Check-All-That-Apply (TCATA), a methodology that has not yet been used to determine the dynamic sensory profile of meat products. The objectives of this study were to determine the effect of reducing the content and size of NaCl on the dynamic sensory profile and overall liking of beef burger. Six treatments were manufactured according to the content (from 1.5% to 0.5%) and the size of NaCl (regular [RS] vs. micronized salt [MS]). TCATA and overall liking were performed following a Williams Latin Square design, considering as factors the treatments and the order of presentation of the samples. Consumers (n = 98) were asked to select and re-select (if necessary) the sensory attributes during the tasting time. Then, consumers rated the overall liking using a 9-point hedonic scale, ranging from "extremely disliked" to "extremely liked". The results show that MS1.5 presented high citation duration for salty. MS1.5 and MS1.0 were the tastiest treatments. MS1.0 was the juiciest treatment. The duration of seasoned was higher in treatments ≥1.0% NaCl. The duration of the off-flavor was significantly higher for MS0.5 than the 1.5% NaCl samples. At the same concentration of NaCl, no differences (P > 0.05) were observed between NaCl sizes. The less liked treatment was MS0.5. These results highlight the application of the TCATA methodology in beef burger with reduced NaCl content to describe the temporal changes in the mouth. Moreover, in terms of NaCl reduction, it would be possible to reduce NaCl in beef burger from 1.5% to 1.0%, without compromising the dynamic sensory profile and liking when using micronized salt.