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Yacare caiman ( Caiman yacare ) trim hamburger and sausage subjected to different smoking techniques
Author(s) -
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
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6270
Subject(s) - food science , taste , biology , chemistry
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