ELABORATION OF ANCHOITA (ENGRAULIS ANCHOITA) MEATBALLS

The goal of the study was to elaborate meatballs from the meats of fresh fish (Engraulis anchoita). Meatballs produced with different concentrations of fresh fishes (60, 70, and 80 %) were evaluated for preference based on ranking test. The elaborated formulations were characterized by the proximal composition, aminoacidic composition, and caloric value. The results showed that the degree of freshness registered for the raw material was found within the limits proposed by ongoing Brazilian legislation. In relation to the aminoacidic profile, the presence of glutamic acid was verified, followed by Lysine, Aspartic acid, and Leucine as majority aminoacids and as minority ones Serine, followed by Proline and sulfur-containing components (Methionine and Cysteine). The results pointed out that about 160 g of the elaborated product complement the aminoacidic needs prescribed by FAO, for an adult. The formulations that were elaborated do not present any meaningful difference (p ≥ 0.05). The elaborated product fits within the standard of identity for meatballs, as required by Brazilian legislation.