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- Title
Yacare caiman ( Caiman yacare) trim hamburger and sausage subjected to different smoking techniques.
- 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
- Abstract
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
- Subjects
CAIMAN yacare; BEEF; COOKING; SAUSAGES; MEAT quality; MEAT analysis; MARKET value
- Publication
Journal of the Science of Food & Agriculture, 2014, Vol 94, Issue 3, p468
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.6270