Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with meal.

This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of meal. Three mutton mortadella formulations supplemented with 1.25%, 2.50%, and 5% yacón meal and control formulation without yacón meal was included. The physicochemical, lipid peroxidation, and microbiological analyses were carried out in the time periods 10, 45 days, three, and six month after the preparation of mortadella. The control formulation presenting lighter and more intense red tone compared with the other formulations. All formulations presenting lipid peroxidation increased 90 days after processing; already the pH and Aw values were constant for all formulations at the experimental times stipulated. All formulations had the physicochemical characterization and microbiological quality standards, according to defined in regulations for mortadella production in Brazil. The results show that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthy meat products.