A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

What is it about?

Nowadays it is evident the excessive consumption of sodium and its relation to the development of hypertension, cardiovascular diseases and renal diseases. Meat products, such as beef burger, are frequently consumed by the individuals. However, they are products characterized by the high level of sodium. In this context, new alternatives to reduce sodium in food without compromising flavor are being studied. In this work we demonstrate that shiitake mushroom may be a potential flavor enhancement of low-sodium meat products, and may contribute to develop healthier new products, without compromising sensorial acceptance.

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