Desenvolvimento de hambúrguer bovino reduzido em sódio usando sal micronizado e extrato de levedura: caracterização química e propriedades de cozimento

Abstract

The present study aimed to evaluate the use of micronized salt and yeast extract as strategies for sodium reduction in beef burgers, assessing the proximate composition, cooking properties, and lipid oxidation of raw and cooked samples. Five formulations were prepared: a control (C) containing 1.75% commercial NaCl, and four with 50% sodium reduction (0.875%): commercial NaCl (RR), micronized salt (RM), RM with 1% yeast extract (RM1), and RM with 2% yeast extract (RM2). Results showed that, in raw burgers, moisture content was similar among samples; however, in cooked products, the control retained more water, possibly due to greater myofibrillar protein solubilization promoted by the higher salt content. Among the reduced-salt formulations, raw RR and RM samples exhibited lower protein content compared to RM2, likely due to the high protein content of yeast extract, although no significant differences in protein content were observed after cooking. Regarding lipid content, no significant differences were found among the formulations, in either raw or cooked samples. The control showed higher ash content due to the greater amount of NaCl. As for cooking properties, the control demonstrated greater moisture retention, while lipid retention was similar across samples. Lipid oxidation results were comparable in raw samples; however, RM1 and RM2 showed higher TBARS (thiobarbituric acid reactive substances) levels after cooking, although these values remained within acceptable limits to maintain sensory quality and avoid detectable oxidation by consumers. The findings demonstrate that salt reduction and the addition of yeast extract influence the composition, moisture retention, and lipid oxidation of beef burgers. Nevertheless, further studies are necessary to comprehensively evaluate the impact of these variables on the sensory characteristics of the products.