Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content

Strategies aiming to reduce dietary sodium are being implemented based on studies that show that excessive consumption of sodium is associated with negative health effects. The objective of this study was to characterize hamburgers with reduced sodium (NaCl) content by 25% (F25) and 50% (F50). Microbiology, physico-chemical composition, and sensory analysis (for non-hypertensive and hypertensive consumers) were performed. In addition, a market survey was conducted. Sodium reduction affected the hamburger firmness; F50 presented the highest value. Microbiological aspects were adequate. The acceptability of hyposodic hamburgers remained over 70%. Hypertensive consumers had great overall acceptability and only non-hypertensive consumers detected the sodium reduction (F50). A market survey showed consumer interest in acquiring products with sodium reduction. Thus, it is possible to reduce the amount of sodium in meat products, which may benefit consumer health due to reduced sodium consumption.