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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