Sensory acceptance of smoked mortadella prepared with surimi from flying fish added inulin

The objective of this research was to evaluate the microbiological quality, sensory acceptance and purchase intention of a smoked sausage prepared with surimi from flying fish added inulin and with reduction of fat. Seven treatments were formulated following an experimental and a control formulation using 15% of vegetable fat and 0% inulin. All treatments were within acceptable microbiological standards for human consumption, in accordance with the legislation in force in Brazil. There was no significant difference between the sensory attributes evaluated, i.e., the adjudicators found no differences between the control formulation and the treatments obtained in experimental planning. With regard to purchase intention, there was no statistically significant influence among the treatments. The increase in the concentration of inulin on mortadelas has resulted in a higher purchase intention with shades ranging from 3.82 to 4.05, corresponding to "may be buy/might not buy" and "possibly buy." The results found in the microbiological and sensory tests were satisfactory, being an alternative to add value to the species of flying fish to offer a food with low fat that may contribute to the health of the consumer in addition to being noptiontoencour age the consumption of fish by the population.