AVALIAÇÃO DAS ALMÔNDEGAS DE CARNE BOVINA PREPARADAS COM DIFERENTES CONCENTRAÇÕES DE CORAÇÃO DE FRANGO

Abstract

This study aimed to evaluate the quality and acceptability of beef meatballs prepared with different concentrations of chicken heart. The research sought to promote the full utilization of food by incorporating chicken giblets, which are rich in proteins and micronutrients but underutilized by the general population. Five formulations were developed with varying proportions of chicken heart (0%, 15%, 30%, 45%, and 60%) partially replacing beef. The samples were subjected to physicochemical analyses (pH, moisture, acidity, and ash), microbiological analyses (coliforms and molds/yeasts), and sensory evaluation (acceptance by untrained panelists). The results indicated no significant differences among the treatments in physicochemical and sensory parameters, and all samples complied with current microbiological standards. The meatball with 45% chicken heart (T4) achieved the highest sensory acceptance score (80.24%), demonstrating the potential of chicken heart as a nutritious and viable alternative ingredient in meat product formulations.