The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and affected the dynamic sensory profile of the product. The NaCl reduction (<1.0% NaCl) was related to a higher incidence of the attributes off-flavor and dry. In general, the overall liking was driven by the juicy and tasty attributes, the latter being associated with the presence of the sensory attributes salty and seasoned and the texture parameters hardness and chewiness. According to the results, among the treatments with NaCl reduction, the beef burger added with 1.0% micronized salt stood out, since it did not affect considerably the texture parameters, the dynamic sensory profile during chewing and the consumers' liking.

这项研究的目的是确定减少NaCl的含量和大小对仪器质地和动态感官特征的影响，并确定喜欢的时间驱动因素（TDL）。NaCl含量的减少会降低硬度和咀嚼度参数，并影响产品的动态感官特征。NaCl的减少（<1.0％NaCl）与异味和干燥属性的发生率较高有关。通常，总体喜好是由多汁和美味的属性驱动的，后者与咸味和调味的感官属性的存在相关以及质地参数的硬度和耐嚼性。根据结果​​，在减少氯化钠的处理中，添加了1.0％微粉盐的牛肉汉堡脱颖而出，因为它不会显着影响质地参数，咀嚼过程中的动态感官分布和消费者的喜好。