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portuguesEste estudo avaliou o efeito de diferentes concentracoes de farinha de yacon (Smallanthus sonchifolia) sobre as caracteristicas fisico-quimicas, microbiologicas e sensoriais de quatro formulacoes de mortadelas (F1, F2, F3 e controle) preparadas com carne de ovinos, gordura suina e aditivos. Todas as formulacoes atenderam aos padroes fisico-quimicos e microbiologicos definidos nas regulamentacoes para producao de mortadela no Brasil. As formulacoes controle e F1 obtiveram as melhores pontuacoes de aceitacao, em comparacao com F2 e F3. Os julgadores declararam intencao de compra favoravel para as formulacoes controle, F1 e F2. Os resultados mostram que a mortadela de carne ovina suplementada com farinha de yacon e uma alternativa promissora na fabricacao de produtos carneos mais saudaveis. Palavras-chave: ovinos; mortadela; Smallanthus sonchifolia EnglishThis study evaluated the effect of different yacon 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 yacon meal is a promising alternative in the manufacture of healthier meat products. Key words: mutton; mortadella; Smallanthus sonchifolia

Mutton mortadella supplemented with yacón meal