Caiman latirostris meat characterization: Evaluation of the nutritional, physical and chemical properties of meat from sustainable ranching program in Argentina

Simoncini, Melina Soledad; Lábaque, María Carla; Perlo, F.; Fernández, María Emilia; Leiva, Pamela M.L.; Páez, Arley Rey; Teira, Gustavo; Larriera, Alejandro; Piña, Carlos Ignácio

doi:10.1016/j.aquaculture.2019.734570

Cited by 15 publications

(24 citation statements)

References 35 publications

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“…Compared to chicken or pork, the fat content of caiman is lower (Wyness et al , 2011; Simoncini et al , 2020). Fibrousness of caiman meat is related to a low fat content in the tail muscles and the large amount of moisture lost during cooking (Simoncini et al , 2020). In fact, caiman meat has a very low fat content (<1%) and 2 or 3% less than the reported inter-muscular fat value for larger crocodiles (Morais et al , 2013; 5–7 kg).…”

Section: Resultsmentioning

confidence: 99%

“…and chicken ( Gallus gallus domesticus ) thigh were acquired in local markets (Santa Fe, Argentina). All meats were cut and stored according to Simoncini et al (2020). The selected chicken meat cut (thigh) corresponds to one of the two most consumed cuts in Argentina (Gallinger et al , 2016).…”

Section: Methodsmentioning

confidence: 99%

“…Caiman meat contains high level of protein and a favourable lipid profile to human health, given by its low levels of saturated fatty acids (SFA), high polyunsaturated fatty acids (PUFAs) and good physico-chemical characteristics (Vicente-Neto et al , 2010; Piña et al , 2016). Caiman meat has tenderness, luminosity and a flavour lying between chicken and fish meats that are marketed and consumed in high levels worldwide (Hoffman and Cawthorn, 2012; Simoncini et al , 2020). All these characteristics support marketing caiman meat as a healthy food choice (Vicente-Neto et al , 2010; Simoncini et al , 2020).…”

Section: Introductionmentioning

confidence: 99%

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Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats

Nepote

Lábaque

Quiroga

et al. 2021

BFJ

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PurposeThe aim of the paper is to compare consumer acceptance, sensory analysis and volatile compounds of caiman meat with regard to surubí fish and chicken meat.Design/methodology/approachCaiman tail, chicken thigh and surubí meats' cuts were cooked in a pan with little oil and salt. The affective tests of acceptance (9-points hedonic scale) and preference ranking were evaluated by 80 consumers. Sensory analysis carried out by eight trained panelists described attributes' intensities on an unstructured linear scale (0–150 mm). Volatile compounds were analysed by solid-phase micro-extraction and gas chromatography/mass spectrometry GC–MS.FindingsCaiman meat had good acceptance values of 6–7 (“like slightly” to “like moderately”), being similarly preferred to surubí but less than chicken. The ratings of bitterness, hardness, fibrous appearance, fibrous texture and cohesiveness were higher and raw colour, characteristic flavour and oiliness were lower in caiman's meat than in the others. Caiman meat had lower juiciness than chicken but similar to surubí. Caiman showed lower levels of aldehydes than chicken, lower level of hydrocarbons and higher levels of acids and esters than the other meats. Alcohols, mainly found in caiman and chicken meat, were positively associated to aroma acceptance. Hydrocarbons, mainly found in surubí meat, were positively associated with the characteristic flavour and negatively correlated with aroma acceptance. Volatile composition of meats was related to their sensory attributes and consumer acceptance.Originality/valueGiven that caiman meat showed similar acceptance and preference to that of surubí, it could be considered a good quality meat, helping promote current programmes of sustainable use of natural resources.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats

Nepote

Lábaque

Quiroga

et al. 2021

BFJ

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“…Inside the pool, each individual had access to water and dry areas; pools were cleaned and the water was renewed every other day. The animals were fed ad libitum six days a week, with a base diet composed of crushed chicken heads and dry feed formulated for reptiles (Avigan ®; Table 1) (70/30; FA pro le of diet in Table 2; Larriera et al, 2008, Simoncini et al, 2020.…”

Section: Animal Hatching and Breedingmentioning

confidence: 99%

“…Compared to the meat of other animals, crocodilian meat is generally high in protein, low in fat (less than 1% in caimans and 2% in crocodiles) and rich in PUFA (Hoffman and Cawthorn, 2013;Canto et al, 2015;Osthoff et al, 2010;Simoncini et al, 2020;Vicente-Neto et al, 2010), and can be enriched with PUFA (Piña et al, 2016). Considering these qualities if we could improve the lipid pro le of caiman meat, a very healthy product could be obtained.…”

Section: Introductionmentioning

confidence: 99%

Effect of flaxseed and flaxseed oil supplemented in caiman diet on meat fatty acids

Leiva

Frutos

Lavandera

et al. 2021

Trop Anim Health Prod

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Increasing polyunsaturated or long-chain fatty acids in meat for human consumption improves both nutritional quality and consumer perception. The increase could occur through the addition of rich sources of omega-3 fatty acids (such as axseed or axseed oil) to the animal diet. The aim of this study was to evaluate the effects of dietary supplement with two presentations of ax (crushed seeds or oil) on the change of FA content in two cuts of caiman meat (tail and neck). We measured fatty pro le in two different caiman meat cuts (neck and tail) from 30 animals (total length 96.7 ± 4.9 cm, snout-vent length 47.8 ± 3 cm, weight 4.2 ± 0.6 kg), raised in individual enclosures, fed three a week for 50 days with: crushed chicken head and a dry food formulated for these reptiles in a 70/30 ratio (C, n=10), control diet with 10% crushed axseed (FS, n=10), and control diet with 10% axseed oil (FO, n=10), while the remaining days animals were fed the control diet. Meats from animals fed both enrichment diet (FS and FO) showed an increase of C18:3n-3 and ΣUFA respect to control diet.Although both enriched diets raised the levels of C18:3n-3, the neck showed higher values than the tail. We observed that the neck, is more susceptible that the tail to be improved by FO, which could suggest that it is more bene cial to consume neck meat. In order to be implemented in caiman farms, axseed oil is more expensive than seed, but more effective, easier to manage and is practical for application on caiman farms.

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How Genetic Tools Can Help Crocodilians’ Management and Governance

Verdade

Piña

Simoncini

et al. 2020

Conservation Genetics of New World Crocodilians

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Caiman latirostris meat characterization: Evaluation of the nutritional, physical and chemical properties of meat from sustainable ranching program in Argentina

Cited by 15 publications

References 35 publications

Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats

Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats

Effect of flaxseed and flaxseed oil supplemented in caiman diet on meat fatty acids

How Genetic Tools Can Help Crocodilians’ Management and Governance

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