Avaliação físico-química e sensorial de almôndegas de carne de búfalo (bubalus bubalis) com queijo tipo coalho

Abstract

Meat is an important source of B vitamins and minerals, and buffalo meat is considered the healthiest red meat for human consumption. The objective of this study was to evaluate the sensory acceptance of meatballs and analyze their physicochemical characteristics. The formulation used for the three samples was 64.94% meat for all samples, and 32.47% cheese was used for the standard and mixed samples. The other ingredients used were 0.32% paprika, lemon and sugar, 0.52% coriander and salt, 0.19% cumin and 0.39% garlic. The sensory evaluation was applied to 80 untrained evaluators aged between 18 and over 45 years. In the results obtained in the meatball attribute test, the samples obtained statistical differences in the flavor and overall acceptance attributes, where according to the hedonic scale they had 8.0 to 8.1, which indicates (I liked it a lot). In the multiple ordering results, the mixed sample was found in first place, second, the stuffed sample and the standard sample with the least preference. In the physical-chemical evaluation, the data found in moisture ranged from 65.43% to 71.82%, presenting results equivalent to the literature; in protein, the values found ranged from 52.7% to 65.2%; in fat, the results found in the standard sample with 13.2%, stuffed with 28.9% and mixed with 27.5%, where the standard sample presents a significant difference between the others. Regarding fat, buffalo meat has a composition of low fat and cholesterol content, and can be up to 50% leaner than beef, thus being considered healthier. Therefore, we conclude that, given the positive acceptance that the product has received, we can therefore define the preparation of meatballs with buffalo meat as an innovative and promising alternative