Qualidade e composição química de cortes comerciais de carne de jacaré-do-pantanal (Caiman yacare)

Rodrigues, Erika Cristina; Bressan, Maria Cristina; Neto, João Vicente; Vieira, Josye Oliveira e; Faria, Peter Bitencourt; Ferrão, Sibelli Passini Barbosa; Andrade, Patrícia Lopes

doi:10.1590/s1413-70542007000200027

Cited by 13 publications

(5 citation statements)

References 12 publications

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“…The highest average obtained for this parameter was 49.87 for T2, differing statistically (P > 0.05) from T1 and T3. L* values ranging from 54.01 to 56.02 were reported for yacare meat (Rodrigues et al, 2007), indicating that the other ingredients are also responsible for the luminosity. Literature mentioned L* values between 57.24 and 59.69 for yacare sausages, which also differed from the values observed for the meat (Cavenaghi-Altemio et al, 2021).…”

Section: Instrumental Colormentioning

confidence: 96%

Emulsified sausages obtained from mechanically separated meat of yacare caiman (Caiman yacare)

CAVENAGHI-ALTEMIO,

SANTIAGO,

FIGUEIREDO

et al. 2024

Food Sci. Technol (Campinas)

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This study aimed at the development and characterization of emulsified sausages using mechanically separated meat (MSM) from yacare caiman (Caiman yacare). The sausages were formulated using three different treatments containing (in %) 70.0 (T1), 75.0 (T2), or 80.0 (T3) of MSM of yacare and subjected to comprehensive analyses, including chemical composition, physical properties, microbiological safety, and sensory attributes. The proximate composition analysis revealed that moisture was the unique parameter that presented statistical differences between treatments, ranging from 74.94% (T1) to 72.35% (T3). pH and water activity measurements indicated stable and safe products, with high water activity attributed to water incorporation during emulsion formation. Color differences were observed among treatments, potentially linked to formulation, especially the MSM content. The highest average obtained for luminosity was 49.87 for T2, differing statistically (P > 0.05) from T1 and T3. Consistent shear force values suggested effective emulsion formation and processing. The microbiological analysis demonstrated the safety of sausages, meeting microbial standards for consumption. Sensory evaluation revealed positive responses to appearance and aroma, while flavor and texture received mixed reviews. Purchase intention scores indicated cautious consumer interest. Thus, further efforts are needed to optimize formulations and processing to enhance consumer sensory attributes to meet consumer preferences and improve acceptance, achieve marketability, and capitalize on the ecological and nutritional benefits of yacare caiman-derived products.

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Section: Instrumental Colormentioning

confidence: 96%

Emulsified sausages obtained from mechanically separated meat of yacare caiman (Caiman yacare)

CAVENAGHI-ALTEMIO,

SANTIAGO,

FIGUEIREDO

et al. 2024

Food Sci. Technol (Campinas)

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“…Caiman yacare meat is a white meat with high luminosity values (L*> 54.0) and low a* values due to its low myoglobin content (Romanelli, 1995;Romanelli et al, 2002;Vicente Neto, 2005;Rodrigues et al, 2007;Faustman, Sun, Mancini, & Suman, 2010;Canto et al, 2012;Morais, 2013). Thus, to achieve the typical color of processed meat products such as mortadellas, which is known for its reddish color and typical seasonings (Conceição & Gonçalves, 2009;Yunes et al, 2013), food colorings must be added to provide a color that is attractive to the eye of the consumer.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory characteristics of mortadella manufactured with <em>Caiman yacare (Caiman yacare)</em> meat and natural food colorants

Souza¹,

Neto²,

Júnior³

et al. 2022

BJDV

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This study evaluated the effects of the natural food colorants from annatto (Bixa orellana) (0.3%, 0.6%, and 0.9%) and cochineal carmine (Dactylopius coccus) (0.05%, 0.10% and 0.15%) on the physicochemical and sensory characteristics of mortadella made with Caiman yacare (Caiman yacare) meat. All mortadella formulations were prepared in accordance with Brazilian law. There were significant differences (P < 0.05) between treatments in pH, color parameters C* and h*, and texture profile. The scores determined in the sensory evaluation also showed differences in color, flavor, texture, and overall impression of mortadella formulations with different concentrations of both natural food colorants (P < 0.05). The mortadella containing 0.15% cochineal carmine received the highest scores for color (7.91), flavor (7.49), texture (7.43) and overall impression (7.58), thus presenting the best physicochemical and sensory characteristics among all formulations studied.

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“…No entanto, a carência de informações referentes aos cortes comerciais limita o incremento da comercialização sistematizada, pois não atende às normas brasileiras de rotulagem (Rodrigues et al 2007). Para tal, necessário se faz a caracterização dos músculos e respectivas bases ósseas que compõem esse corte comercial, com vistas ao estabelecimento de parâmetros que possibilitem melhor aproveitamento do recurso.…”

Section: Introductionunclassified

Bases ósseas e musculares do corte comercial de pescoço de jacaré-do-pantanal (Caimanyacare Daudin, 1802)

et al. 2016

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RESUMO.-O jacaré-do-pantanal (Caiman yacare) é uma espécie abundante no ecossistema do Pantanal. Sua exploração comercial está regulamentada desde 1990 e se tornou um agronegócio em expansão. Para atender essa demanda, uma unidade processadora instalada em Mato Grosso, vem comercializando carne de jacaré em diferentes cortes, entre os quais o filé de dorso, oriundo do pescoço, nos últi-mos quatro anos. O objetivo desta pesquisa foi descrever os músculos e correspondentes bases ósseas desse corte. Para a descrição de ossos, utilizaram-se seis carcaças desossadas de exemplares juvenis de jacaré-do-pantanal, além de um exemplar adulto obtido após morte do animal, por doação, do Zoológico da UFMT. Os ossos foram macerados em água corrente, clareados com solução de água oxigenada a 10 volumes, e seus detalhes anatômicos foram descritos. Para descrever o músculo, 24 exemplares juvenis foram obtidos após abate e esfola, conservados em freezer e descongelados quando utilizados, sem qualquer fixação. Após a evisceração, foram dissecados em ambos os antímeros, para verificação de simetria de ocorrência, fixações mus- The yacare Caiman (Caiman yacare) is an abundant species in the Pantanal ecosystem. Commercial exploitation was regulated in 1990 and has become a thriving business. In order to fulfill this demand, a processing plant settled in Mato Grosso state, Brazil, has been supplying for the last four years different cuts of Pantanal Caiman meat, including the "filé de dorso" (back sirloin) obtained from the neck. The aim of this study was to describe the muscles and corresponding bones related to this cut. To describe the bones, we used six boned carcasses from juvenile yacare Caiman, as well as an adult specimen obtained after animal death, by donation from the Federal University of Mato Grosso Zoo. The bones were macerated in water, bleached with 10 volume-hydrogen-peroxide solution, and their anatomical details were recorded. In order to describe the muscles, 24 juvenile specimens were obtained after slaughter and skinning, preserved in a freezer at -20 o C, and thawed at the time of use, without any fixation. After evisceration, the specimens were dissected on both sides to verify symmetry of structures, muscle attachments, sintopy relations, shape, and muscular architecture. The cervical spine of C. yacare features nine cervical vertebrae (CV) associated to their ribs, serving as the main base for the back sirloin cut, which is formed by neck muscles, except for the intertransverse cervical and external intercostal cervical muscles.

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Qualidade e composição química de cortes comerciais de carne de jacaré-do-pantanal (Caiman yacare)

Cited by 13 publications

References 12 publications

Emulsified sausages obtained from mechanically separated meat of yacare caiman (Caiman yacare)

Emulsified sausages obtained from mechanically separated meat of yacare caiman (Caiman yacare)

Physicochemical and sensory characteristics of mortadella manufactured with <em>Caiman yacare (Caiman yacare)</em> meat and natural food colorants

Bases ósseas e musculares do corte comercial de pescoço de jacaré-do-pantanal (Caimanyacare Daudin, 1802)

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