Page 56 - Carnepress Febrero 2024
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Tecnología Cárnica










































































                                              CONCLUSIONES





       Replacing 50% NaCl with KCl added flavor enhancer proved to

       be the most viable alternative in the development of reduced-

       sodium  beef  burger,  and  a  promising  alternative  to  meet

       Anvisa's goals.




       Flavor  enhancer  has  been  used  by  the  food  industry  to

       emphasize salt perception in NaCl reduction. PuraQ Arome

       NA4 has proven viable to replace 50% NaCl, but for bolder

       reductions and to mask the residual taste of KCl, it is suggested

       to associate it with herbs and spices or new ingredients.



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