Spent lamb meat in the preparation of mortadella with different levels of pork fat/Carne de ovinos de descarte na elaboracao de mortadelas com diferentes teores de gordura suina

The aim of this study was to evaluate the potential use of spent lamb meat in the preparation of mortadella. Three formulations of mortadella were developed, using 90, 80 and 70% of lamb meat, each with 10, 20 and 30% of pork fat, respectively. The results showed that the proposed formulations met the microbiological parameters recommended by the Brazilian legislation, being, therefore, a safe meat product for human consumption. The parameters of ashes, starch, sodium chloride, pH and water activity showed no significant difference among the formulations (P > 0.05). The moisture contents differed significantly from one sample to the other (P < 0.05). An increase in the amount of lamb meat in the mortadella formulation resulted in an increase in moisture; this made the formulation with 90% meat improper, according to the standards recommended by the Brazilian legislation. The mortadella with 90 % meat had the highest percentages of emulsion stability and water holding capacity. The sensory evaluation showed that the formulation with 90% lamb meat presented the lowest scores of texture and overall acceptance. However, the evaluators commented that they would buy any of the products regardless of the formulation. The results show that the use of spent lamb meat is a viable option for the preparation of mortadella, as the resulting products have been widely accepted. In addition, it also gives spent lamb carcasses more commercial value. Key words: sausage, lamb, spent meat. Este estudo teve como objetivo avaliar o potencial de utilizacao da carne de ovinos de descarte na elaboracao de mortadelas. Tres formulacoes de mortadela foram desenvolvidas, com 90, 80 e 70% de carne ovina, adicionadas de 10, 20 e 30% de gordura suina. Os resultados demonstraram que as tres formulacoes de mortadela atenderam aos parametros microbiologicos preconizados pela legislacao brasileira, sendo, portanto, seguros para o consumo humano. Para os parametros cinzas, amido, cloretos, pH e atividade de agua nao houve diferenca estatistica entre as formulacoes (P > 0,05). Os valores obtidos na analise de umidade diferiram estatisticamente entre os tratamentos (P < 0,05), aumentando os valores medios, a medida que foram aumentados os percentuais de carne adicionados, ficando a formulacao com 90% de carne fora dos padroes recomendados pela legislacao brasileira. A mortadela elaborada com 90% de carne obteve maiores percentuais nas analises de estabilidade de emulsao e capacidade de retencao