The objective of this work was to elabore a restructured chicken meat in blocks, replacing partially sodium chloride by transglutaminase and hydrolyzed collagen, analyzing its microbiological, sensorial and physicochemical parameters. Three formulations of restructured meat, one standard (RFC), 50% reduction of NaCl by transglutaminase (RFT) and another formulation with 50% reduction of NaCl by 25% of transglutaminase + 25% hydrolyzed collagen (RFTC). Treatments were submitted to microbiological analysis (Staphylococcus, Coliforms at 45 ° C, Clostridium sulphite reducers and Salmonella); Sensory analysis by acceptance/preference tests with 65 panelists for attributes as appearance, aroma, texture, taste, overall acceptance and purchase intention; Proximate composition (moisture, ash, proteins and lipids), weight loss by cooking (WLC), water holding capacity (WHC) and color (L*, a* and b*). It was verified that all treatments was according to the microbiological standards of Brazilian legislation, being able to consumers tests. In the sensorial analysis, the same behavior was observed in the treatments with sodium reduction (RFT and RFTC) with acceptance rates higher than 80%, higher than the RFC control treatment. RFT and RFTC treatments had higher moisture contents than RFC, ranging from 57.34 to 68.84 g/100 g, and did not differ from each other (p <0.05). No significant differences were observed in ash content. Regarding proteins, the RFTC treatment showed a higher mean, and there was no stopping between RFC and RFCT. The lipid content was higher in RFC (5.93 g/100g). The WHC of the RFTC treatment was the same to the RFC (p<0,05), being higher than the RFT treatment. The use of collagen and transglutaminase reduced the PPC values, decreasing the L* values and increased the values of a* and b*. A reduction of sodium by transglutaminase and collagen brought positive impacts on the quality of the restructured chicken meat, besides contributing with reduction of cardiovascular diseases.