Yacare caiman (Caiman yacare) trim hamburger and sausage subjected to different smoking techniques

• Published in: Journal of the science of food and agriculture 2014-02, Vol.94 (3), p.468-472
• Main Authors: Fernandes, Vitória Regina Takeuchi, Souza Franco, Maria Luiza Rodrigues, Mikcha, Jane Martha Graton, de Souza, Vera Lúcia Ferreira, Gasparino, Eliane, Coutinho, Marcos Eduardo, Tanamati, Augusto, Del Vesco, Ana Paula
• Format: Article
• Language: English
• Subjects: Acceptability; Alligators and Crocodiles; Animals; Ashes; Caiman yacare; Color; Consumer Behavior; Diet; Dietary Fats - analysis; Food Handling - methods; Food Quality; Food science; hamburger; Hot Temperature; Humans; Lipids; Lipids - analysis; Meat; Meat Products - analysis; Moisture content; Proteins; sausage; Sausages; Smoke; Smoked; Smoking; Surface layer; Taste; Texture; Water
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.6270

BACKGROUND Caiman, as well as having skin that, after tanning, produces leather of high added value, exceptional quality and good market value, also possesses a meat with a remarkably smooth taste and appearance. This study aimed to characterize hamburger and sausages made from Yacare caiman (Caiman yacare) meat trim. RESULTS Hot smoked products contained less moisture than the unsmoked products. Protein and ash were higher, respectively, for hot smoked hamburger and sausage. Lipids had greater presence in hot smoked sausage (9.72%), whereas in the burgers they were higher in the liquid smoked burgers (6.71%). The hot smoked products had lower water activity. Hot smoked products displayed less luminance, but the a* and b* chroma were higher in smoked hamburgers. Taste, texture and general acceptability were significant for the hamburger, whereas for the sausage there was a significant effect for texture, salt and purchase intent. CONCLUSION For all the products, the hot smoking resulted in the lowest acceptability. © 2013 Society of Chemical Industry