4 research outputs found
Caracterização e processamento da carne de jacaré-do-Pantanal (Caiman yacare) : composição físico-química e rendimento
The present study had the objective to evaluate the quality of the meat of the Pantanal caiman (Caiman yacare) and verifying the potential for the development of different products. Were used 20 animals with average weight of 3.585 kg from the Pantanal Breeders Cooprative, authorized by the Brazilian Institute of the Environment and Natural Resources (Ibama), located in the town of Cáceres - MT. In the first experiment, four commercial cuts from females and males were analyzed (tail, loin fillet, back fillet and thigh) for their chemical composition, color and yield. The females had higher lipid content (2.40%) and yield of the tail (16.96%) compared to males (1.74% and 15.94%, respectively). The luminosity of the Caiman yacare meat in natura was 50.62 to 53.68, the chroma a* 0.50 to 2.84 and the chroma b* 4.84 to 7.80. It was concluded that the caiman meat has high protein and low fat and it has influence of gender in the tail for lipid content and yield, the females presenting higher values. In the second experiment, the smoked tails fillets of Pantanal caiman (Caiman yacare) were evaluated for physico-chemical aspects, yield and sensory analysis. The tail fillets were smoked with hot smoke and liquid smoke. It was used 20 tail fillets with average weight of 254 g, with 10 repetitions per treatment. The hot-smoked and the liquid-smoke fillets presented respectively, 45.62% and 58.97% moisture, 26.23% and 26.37% protein, 2.60% and 2.09% ash and 21.88% and 8.58% lipids. The yields of the fillets processed by liquid smoke (69.82%) were higher than by hot smoked (58.05%). The major identified fatty acids in tail fillets were palmitic acid, stearic acid, oleic acid and linoleic acid. The hot-smoked tail fillets had significantly higher luminosity (46.71) than those liquid-smoke (44.26). There was no difference for the chroma a* and b*. It was concluded that the liquid-smoked tail fillets presented lower lipid content, higher yield and lower losses, being more advantageous and practical than the hot-smoked ones. In the third experiment the objectives were to evaluate hamburgers prepared from minced caiman meat (Caiman yacare) for chemical composition, color and sensory analysis. The experiment followed a completely randomized design with three treatments (T1 = no smoking; T2 = hot smoked and T3 = liquid smoke). The meat was minced, seasoned and the hamburgers were molded. There was a significant difference for the analysis of centesimal composition; the smoked hamburgers (43.14% and 60.86%) presenting significantly lower moisture than the non-smoked (73.34%). The hot-smoked hamburgers presented lower luminosity (42.05) and higher values of chroma a* (14.65) and b* (28.57) than the other treatments. The hot-smoked products presented more intense pigmentation and the worst acceptance, while the non-smoked and the liquid-smoked hamburgers were well accepted by the judges, showing the feasibility for the development of products from caiman meat. In the fourth experiment the objective was to manufacture flour from the carcasses of caiman and evaluate its physico-chemical composition and acceptance. The carcasses were cooked in water, salt and chimichurri, ground and dried. The non-smoked, hot-smoked and liquid-smoked flours had moisture (3.78%, 4.43%, 10.97%), protein (58.27%, 57.92%, 57.11%), lipids (11.11%, 10.05%, 10.06%) and ash (26.42%, 25.45%, 23.45%), respectively. The calcium content ranged from 6.77% to 7.69%, phosphorus from 3.67% to 4.05% and iron 73.13 to 273.73 ppm/100mg. In the sensory analysis, the smoked flour was accepted by the judges. The flours can be used in the manufacture of products because they presented high protein and mineral content.O presente trabalho teve como objetivo avaliar a qualidade da carne jacaré-do-Pantanal (Caiman yacare) e verificar o potencial da mesma na elaboração de diferentes produtos. Foram utilizados 20 animais com peso médio de 3,585 kg oriundos da Cooperativa dos Criadores de Jacaré do Pantanal, autorizada pelo Ibama, localizada no município de Cáceres - MT. No experimento I foram analisados quatro cortes comerciais (cauda, filé de lombo, filé de dorso e coxa), de fêmeas e machos quanto à composição química, cor e rendimento. As fêmeas apresentaram maior teor lipídico (2,40%) e rendimento da cauda (16,96%) comparado aos machos (1,74% e 15,94%, respectivamente). A luminosidade da carne ?in natura? do jacaré foi de 50,62 a 53,68, o croma a* de 0,50 a 2,84 e croma b* foi 4,84 a 7,80. Concluiu-se que a carne de jacaré-do-Pantanal possui alto teor proteico e baixo teor lipídico e houve influência do sexo no corte de cauda para o teor de lipídios e no rendimento, sendo que a fêmea apresentou maiores valores. No experimento II, foram avaliados os filés de cauda do jacaré-do-Pantanal (Caiman yacare) defumados quanto aos aspectos físico-químicos, rendimento e análise sensorial. As caudas foram filetadas e defumadas a quente e com fumaça líquida. Foram utilizados 20 filés de cauda com peso médio de 254 g, com dez repetições por tratamento. Os filés defumados a quente e com fumaça líquida apresentaram respectivamente, 45,62% e 58,97% de umidade, 26,23% e 26,37% de proteína, 2,60% e 2,09% de cinzas e 21,88% e 8,58% de lipídios. O rendimento dos filés defumados com fumaça líquida (69,82%) foi superior aos defumados a quente (58,05%). Os ácidos graxos majoritários identificados nos filés de cauda defumados foram ácido palmítico, ácido esteárico, ácido oleico e ácido linoleico. Os filés de cauda defumados a quente apresentaram significativamente maior luminosidade (46,71) comparados aos com fumaça líquida (44,26). Não houve diferença para os cromas a* e b*. Concluiu-se que os filés defumados com fumaça líquida apresentaram menor teor lipídico, maior rendimento e menores perdas, por isso mostrou-se mais vantajoso e prático que o tratamento com defumação a quente. No experimento III, os objetivos foram avaliar hambúrgueres elaborados a partir de aparas de jacaré-do-Pantanal (Caiman yacare), quanto à composição centesimal, cor e análise sensorial. O delineamento foi inteiramente casualizado, com três tratamentos (T1= sem defumação; T2= defumação a quente e T3= defumação líquida). As aparas foram moídas, condimentadas e moldados os hambúrgueres. Houve diferença significativa para as análises de composição centesimal, os hambúrgueres defumados (43,14% e 60,86%) apresentaram significativamente menor teor de umidade em relação aos sem defumação (73,34%). Os hambúrgueres defumados a quente apresentaram menor luminosidade (42,05), maiores valores do croma a* (14,65) e b* (28,57) em relação aos demais tratamentos. Os hambúrgueres defumados a quente apresentaram pigmentação mais intensa e pior aceitação, porém os hambúrgueres sem defumação e com defumação líquida foram aceitos pelos provadores, mostrando a viabilidade para a elaboração de produtos derivados de carne de jacaré. No experimento IV, objetivou-se elaborar farinhas a partir das carcaças dos jacarés e avaliar a composição físico-química e aceitabilidade. As carcaças foram cozidas na panela de pressão com água, sal e chimichurri, moídas e desidratadas. As farinhas sem defumação, defumadas a quente e defumadas com fumaça líquida apresentaram umidade (3,78%, 4,43%, 10,97%), proteína (58,27%, 57,92%, 57,11%), lipídios (11,11%, 10,05%, 10,06%) e cinzas (26,42%, 25,45%, 23,45%), respectivamente. Os teores de cálcio variaram de 6,77% a 7,69%, fósforo de 3,67% a 4,05% e ferro de 73,13 a 273,73 ppm/100 mg. Na análise sensorial, as farinhas defumadas foram bem aceitas pelos provadores. As farinhas podem ser utilizadas no processamento de produtos, pois apresentou um elevado teor proteico e de minerais.xvii, 109 [5]
Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)
AbstractFlour prepared via current assay methodologies from the carcasses of the Pantanal alligator (Caiman crocodilus yacare) was analyzed for its chemical composition, minerals, fatty acids, and sensorial profile. Carcasses of the Pantanal alligator, originating from the Coocrijapan scientific zoo, Cáceres MT Brazil, were utilized. The carcasses were cooked for 60 minutes in a pressure cooker with water containing 2% salt and 5% chimichurri. The cooked carcasses were then ground and the mass was used for the manufacture of flour via three techniques: non-smoked, hot-smoked, and liquid-smoked. After each technique, the carcasses were dehydrated at 60ºC for 3h and were ground. Alligator flour was then produced. The moisture of liquid-smoked flour (10.97%) was higher than that of non-smoked flour (3.78%) and hot-smoked flour (4.43%). The flours provided high protein (57.11% - 58.27%) and ash (23.45 – 26.42%) rates, and were predominantly calcium (6.77% - 7.69%), phosphorus (3.67% - 4.05%), and iron (73.13 – 273.73 ppm/100 mg). Smoked-flour had a better acceptance rate by tasters when compared to non-smoked flour. Results show that flours produced from alligator carcasses had high protein, ash, and mineral rates and a reasonable acceptability by most tasters
Commercial cuts of Pantanal caiman meat according to sex
ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat