ALMÔNDEGAS ELABORADAS COM CARNE BOVINA COM DIFERENTES CONCENTRAÇÕES DE MOELA DE FRANGO

Abstract

The objective of this work was to develop meatball beef with different concentrations of chicken gizzard, evaluating the effects over physicochemical characteristic (pH, Trititable total acidity, humidity and ash), microbiologicals (coliform at 35ºC and coliform at 45ºC) and sensory test. The analysis showed that all treatments were according to microbiological standard Brazilian legislation. To pH, there is no statistical difference between the treatments, but it was observed a trend to increase pH with the addition of chicken gizzard. This is confirmed by TTA values, where a trend was observed to decrease acidity with gizzard addition. The T5 treatment presented significant variations to humidity and ash contents with higher value to humidity (55.43%) and to ash value (1.18%). The microbiological analysis of coliform at 35ºC and coliform at 45ºC were negative for all treatments demonstrating the efficiency of hygiene in the handling of elaborated meatballs. To sensory evaluation, the attributes consistency, flavor, color, general aspect and taste presented good averages of acceptance, without significant difference between the treatments, presenting an Acceptance Index higher than 80% for all samples. We conclude the addition of chicken gizzard into meatballs formulations was a viable alternative, aggregating worth to a by-product without compromising the meatballs sensory quality and attending to Brazilian legislation.