Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

Abstract

Contrast stimuli created between high- and low-taste concentration zones have been shown to enhance the perception of sensory trait intensity. The objective of this study was to determine if layering beef formulations with contrasting salt contents in salt-heterogeneous burger patties could evoke a more intense perception of sensory flavours compared to a burger matched in overall salt content but with a homogeneous salt distribution. The study material consisted of one patty batch with a homogeneous salt distribution (HM 0.7% NaCl) and six patty batches with an average NaCl content of 0.7% but distributed in six different heterogeneous (HT) salt structures. Sensory profiling and consumer tests in a group of 105 Irish residents were performed. The heterogeneity of salt in beef patties produced significant differences (p ≤ 0.05) among formulations in the intensity of salty taste, salty and beefy aftertaste, and taste uniformity. An analysis of the proximate composition of the burgers showed that the raw burgers did not differ in their moisture, protein, or fat contents, while the cooked ones did not differ in their salt contents. The results of a hedonic assessment of beef burgers with varied spatial distributions of salt did not show any significant differences in the liking of any sensory traits. Our data suggest an alternative approach involving preparing burgers with layers of varied salt concentrations with similar sensory experiences while potentially facilitating lower salt inclusion levels.

Keywords

• contrast stimuli
• product reformulation
• sensory
• consumers
• beef patties
• saltiness