Mutton mortadella supplemented with yacón meal

Santos Júnior, Alexandre Cristiano; Henry, Fábio da Costa; Maia Júnior, Jonhny de Azevedo; Moulin, Monique Moreira; Lucia, Suzana Maria Della; Quirino, Célia Raquel; Maradini Filho, Antonio Manoel; Busato, Beatriz Módulo

doi:10.1590/0103-8478cr20180349

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FOOD TECHNOLOGY • Cienc. Rural 48 (9) • 2018 • https://doi.org/10.1590/0103-8478cr20180349 copy

Mutton mortadella supplemented with yacón meal

Mortadela de carne ovina suplementada com farinha de batata yacon

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.

Key words:
mutton; mortadella; Smallanthus sonchifolia

Authorship

Alexandre Cristiano Santos Júnior^*E-mail: junincsj@yahoo.com.br. *Corresponding author.

Centro de Ciências e Tecnologias Agropecuárias (CCTA), Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes, 28013-602, Goytacazes ,RJ, Brasil. Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF)BrazilGoytacazes, RJ, BrazilCentro de Ciências e Tecnologias Agropecuárias (CCTA), Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes, 28013-602, Goytacazes ,RJ, Brasil.

http://orcid.org/0000-0001-9537-8409

Fábio da Costa Henry

http://orcid.org/0000-0003-3771-6814

Jonhny de Azevedo Maia Júnior

http://orcid.org/0000-0002-9189-6206

Monique Moreira Moulin

Instituto Federal do Espírito Santo (IFES), Alegre, ES, Brasil.Instituto Federal do Espírito Santo (IFES)BrazilAlegre, ES, BrazilInstituto Federal do Espírito Santo (IFES), Alegre, ES, Brasil.

http://orcid.org/0000-0001-8993-4835

Suzana Maria Della Lucia

Departamento de Engenharia de Alimentos, Universidade Federal do Espírito Santo (UFES), Alegre, ES, Brasil.Universidade Federal do Espírito Santo (UFES)BrazilAlegre, ES, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal do Espírito Santo (UFES), Alegre, ES, Brasil.

http://orcid.org/0000-0003-0322-7684

Célia Raquel Quirino

http://orcid.org/0000-0001-6039-1259

Antonio Manoel Maradini Filho

http://orcid.org/0000-0001-7692-6350

Beatriz Módulo Busato

http://orcid.org/0000-0002-1399-4038

E-mail: junincsj@yahoo.com.br. ^*Corresponding author.

DECLARATION OF CONFLICTING OF INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

SCIMAGO INSTITUTIONS RANKINGS

Instituto Federal do Espírito Santo (IFES), Alegre, ES, Brasil.Instituto Federal do Espírito Santo (IFES)BrazilAlegre, ES, BrazilInstituto Federal do Espírito Santo (IFES), Alegre, ES, Brasil.

Figures | Tables

Figures (1)
Tables (3)

Thumbnail

Figure 1
Results of acceptance parameters and the purchase intention for mortadella formulations prepared with different amounts of yacón meal.

Thumbnail

Table 1
Percentage amounts of raw material and additives used in four mortadella formulations prepared with yacón meal.

Thumbnail

Table 2
Means and standard deviations of physicochemical variables and yield of mortadella formulations prepared with different concentrations of yacón meal.

Thumbnail

Table 3
Means and standard deviations of microorganism counts in mutton mortadella formulated with different amounts of yacón meal 10, 45, 90, and 120 days after processing.

Figure 1 Results of acceptance parameters and the purchase intention for mortadella formulations prepared with different amounts of yacón meal.

Table 1 Percentage amounts of raw material and additives used in four mortadella formulations prepared with yacón meal.

Raw material	Control	F1	F2	F3
Meat	67.00	67.00	67.00	67.00
Fat	30.00	27.00	24.00	21.00
Yacón meal¹	0.00	1.25	2.50	5.00
Sugar²	0.10	0.10	0.10	0.10
Salt (NaCl)³	2.10	2.10	2.10	2.10
Sodium nitrite⁴	0.20	0.20	0.20	0.20
Emulsifier⁵	0.30	0.30	0.30	0.30
Color fixer⁶	0.30	0.30	0.30	0.30
Water	0.00	1.75	3.50	4.00

¹Natural Life^® yacón meal
²União^® sugar
³Cisne^® salt
⁴Kura K007 - Doremus^® curing salt
⁵Ibrac^® emulsifier
⁶Ibrac^® color fixer

Table 2 Means and standard deviations of physicochemical variables and yield of mortadella formulations prepared with different concentrations of yacón meal.

Variables	--------------------------------------------------------Formulations-------------------------------------------------
Variables	Control	F1	F2	F3
Humidity (%)	56.40 ± 0.10^a	55.00 ± 0.10^b	55.16 ± 0.15^b	54.60 ± 0.15^c
Proteins (%)	16.00 ± 0.00^a	18.23 ± 0.06^b	18.43 ± 0.40^bc	18.80 ± 0.10^c
Fat^# (%)	25.10 ± 0.10^a	23.73 ± 0.15^b	22.03 ± 0.38^c	20.13 ± 0.15^d
Ash (%)	2.50 ± 0.00^a	2.50 ± 0.00^a	2.60 ± 0.00^a	3.10 ± 0.10^b
Dietary fiber (%)	0.00 ± 0.00^a	0.30 ± 0.00^b	0.40 ± 0.00^c	1.13 ± 0.06^d
Non-nitrogenated extract.^## (%)	0.00 ± 0.00^a	0.24 ± 0.06^b	1.38 ± 0.06^c	2.24 ± 0.06^d
Yield (%)	67.83 ± 1.05^a	68.30 ± 1.20^a	72.06 ± 3.05^b	73.70 ± 1.10^b
pH	5.97 ± 0.09^a	5.87 ± 0.08^a	5.87 ± 0.06^a	5.86 ± 0.02^a
Aw	0.97 ± 0.00^a	0.97 ± 0.00^a	0.97 ± 0.00^a	0.97 ± 0.00^a
L^*	59.84 ± 0.34^a	56.02 ± 0.60^b	54.34 ± 0.29^c	51.03 ± 0.20^d
a^*	12.13 ± 0.04^a	11.42 ± 0.20^b	10.59 ± 0.03^c	9.97 ± 0.11^d
b^*	12.47 ± 0.37^a	13.35 ± 0.18^a	14.27 ± 0.31^b	16.11 ± 0.27^c
c^*	17.41 ± 0.30^a	17.54 ± 0.24^a	17.81 ± 0.28^b	18.94 ± 0.29^b

Different letters in the same line indicate statistically significant differences (P<0.05) in the Student-Newman-Keuls test.

Table 3 Means and standard deviations of microorganism counts in mutton mortadella formulated with different amounts of yacón meal 10, 45, 90, and 120 days after processing.

Parameters	Time	------------------------------------------Formulations-----------------------------------
Parameters	Time	Control	F1	F2	F3	Regulations^a
Thermo-tolerant coliforms^*	10 days	<0.3	<0.3	<0.3	<0.3	<10³
	45 days	<0.3	<0.3	<0.3	<0.3	<10³
	90 days	<0.3	<0.3	<0.3	<0.3	<10³
	120 days	<0.3	<0.3	<0.3	<0.3	<10³
Coagulase-positive Staphylococcus ^**	10 days	<1.0	<1.0	<1.0	<1.0	3x10³
	45 days	<1.0	<1.0	<1.0	<1.0	3x10³
	90 days	<1.0	<1.0	<1.0	<1.0	3x10³
	120 days	<1.0	<1.0	<1.0	<1.0	3x10³
Sulphite-reducing Clostridium at 46ºC^**	10 days	<1.0	<1.0	<1.0	<1.0	5x10²
	45 days	<1.0	<1.0	<1.0	<1.0	5x10²
	90 days	< 1.0	<1.0	<1.0	<1.0	5x10²
	120 days	<1.0	<1.0	<1.0	<1.0	5x10²
Salmonella sp.	10 days	absent	absent	absent	absent	absence
	45 days	absent	absent	absent	absent	absence
	90 days	absent	absent	absent	absent	absence
120 days	absent	absent	absent	absent	absence

^*Given as most probable number (MPN) per gram
^**Given as colony forming units (CFU) per gram
^aBRASIL. 2001.

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Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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Mutton mortadella supplemented with yacón meal

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[1] E-mail: junincsj@yahoo.com.br. ^*Corresponding author.