Physicochemical and sensory characterisation of Salvator merianae meat as a sustainable alternative

Abstract

SummaryConsidering the escalating consumer preference for health‐conscious commodities, reptile species' meat can be presented as an alternative animal protein source because of its notable nutritional characteristics. The aim of this study was to evaluate the physicochemical parameters (pH, tenderness, cooking loss, colour and fatty acid profile) and sensory profile of black‐and‐white Tegu meat. The black‐and‐white Tegu meat was assessed through to consumer‐based sensory Analysis alongside the Yellow Anaconda, Broad‐snouted Caiman and broilers through. The samples of reptile species' meat were obtained from sustainable use programs. In terms of physicochemical parameters, the results indicate that black‐and‐white Tegu meat exhibits moderate brightness, displaying a pale pink/yellowish tone. Oleic acid was the most abundant fatty acid in black‐and‐white Tegu meat, comprising approximately 22.5%, while the content of polyunsaturated fatty acids was approximately 34%. Regarding overall liking, all four types of meats scored higher than indifference. However, black‐and‐white Tegu meat presented a lower acceptability (P < 0.001), likely attributed to its dry texture and unpleasant colour, as perceived by consumers. Our findings underscore the need to explore preparation methods for enhancing the sensory characteristics of black‐and‐white Tegu meat. This will enable its promotion as a healthy food choice in the future. The utilisation of black‐and‐white Tegu meat as a food source will benefit families participating in the sustainable use and conservation program, the ‘Proyecto Tupinambis’.