Preparation and sensory analysis of pork hamburger with implementation of soy lecithin and reduction of sodium

Abstract

The objective of the present study was to elaborate four pork hamburger treatments and to evaluate the parameters of appearance, taste, texture, color and aroma with the participation of untrained tasters through the sensorial analysis of acceptance by hedonic scale of nine points, in addition to examining the intention to purchase and indication for each treatment, formulation A, control treatment, treatment B with partial reduction of sodium content, treatment C with the implementation of soy lecithin and treatment D with implementation of soy lecithin and partial reduction of the sodium content. For the base formulation was made a mixture of coriander, garlic, onion, white pepper, ascorbic acid, added in pork leg and water. According to the Friedman test, treatment D obtained the best results for the appearance attribute. And the flavor was a question that presented a significant statistical difference (P<0,05), indicating that there was a greater impact for consumer acceptance, and, in addition, greater intentions of purchase and recommendation to the product, where treatment B, together with the control formulation A, obtained the best means for the flavor attribute. It was concluded that the use of soy lecithin added, besides a value to the product, a better appearance, which pleased the consumer, but the flavor attribute presented greater relevance as the consumers preference.