Development of smoked mortadella preparedwith surimi of flying fish added inulin andwithfat reduction

The objective of this research was develop and characterize the physico-chemical composition of a smoked mortadella prepared with surimi from flying fish added inulin and with reduction of fat. The experiment was planned in a factorial scheme 2² with 3 central points, in observe the influence of the independent variables (fat concentration vegetable and insulin concentration) in the variables responses that were physical and chemical analysis. Seven treatments were formulated following the experimental planning and control formulation using 15% of vegetable fat and 0% inulin. The response surface showed that the lower the concentration of fat added in the meat, the higher the response observed for the moisture and carbohydrates contents, and the higher the fat concentration added in the experiments, the higher the lipid content observed. With relation to the ash content and protein, it was observed that the models were not performed statistically significant at the 5% level of significance. This work allowed the preparation of a smoked sausage from the surimi of flying fish with good physicochemical characteristics, high nutritional value and with reduced fat content.