ALMÔNDEGA DE CARNE BOVINA COM DIFERENTES TEORES DE SOBRECOXA DE FRANGO

Abstract

Innovations in meat products have focused on healthier foods, mainly aimed at improving nutritional quality. This study aims to evaluate the influence of different concentrations of chicken thighs in the formulation of beef meatballs and their impact on the physicochemical, microbiological and sensory characteristics. Four formulations of beef meatballs were prepared with different proportions of chicken thighs (A1, A2, A3 and A4), the research involved sensory analyzes with a panel of non-specialized consumers, as well as physical-chemical tests to evaluate humidity, content of ash, pH and titratable acidity. The sensory results showed that the treatments with 0% and 40% inclusion of chicken thighs were better evaluated in all aspects, demonstrating a higher acceptance rate for the treatment with 40% inclusion (85.15%), while the 60% inclusion was considered less acceptable due to changes in texture and flavor (81.96%). The results obtained in the analyzes were within the concentrations permitted according to Brazilian legislation (MAPA), indicating the A4 treatment as the ideal formulation for the production of meatballs.