ANÁLISE MICROBIOLÓGICA DA CARNE DE JACARÉ DO PANTANAL (Caiman crocodilus yacare)

Hoffmann, Fernando Leite; Romanelli, Pedro Fernando

doi:10.1590/s0101-20611998000300002

Cited by 5 publications

(3 citation statements)

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“…Esta diferença provavelmente ocorreu em função da adição de 25% de gordura suína na formulação do hambúrguer desses autores. Contudo, Gonçalves e Otta (2008), ao estudarem o potencial de exploração da carne de rã-touro no Rio Grande do Sul verificaram que os hambúrgueres produzidos a partir desta espécie apresentavam 79,20% de umidade, 16,60% de proteínas, 3,30% de carboidratos, 0,33% de lipídios e 0,20% de cinzas. Esses valores foram considerados muito bons, principalmente em relação ao teor de gordura, com menos de 1% de lipídios totais.…”

Section: Resultsunclassified

Processamento e características de qualidade de hambúrguer de carne de jacaré-do-pantanal (Caiman crocodillus yacare)

Paulino¹,

Silva²,

Franco³

et al. 2011

RBCV

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Objetivou-se neste trabalho desenvolver cinco formulações de hambúrguer de carne de jacaré-do-pantanal (Caiman crocodillus yacare) com variações no teor de gordura e na adição de fumaça líquida, como forma de agregar valor na cadeia de derivados cárneos desta espécie. As amostras foram processadas a partir de aparas de carne de jacaré-do-pantanal, obtidas de frigorífico sob o Serviço de Inspeção Federal. Foram produzidos 35kg de hambúrgueres com peso médio de 80g, imediatamente embalados a vácuo e submetidos a processo de congelamento rápido a -18 o C±1 o C. Para o controle físicoquímico foram realizadas análises de umidade, proteína, gordura, cinzas, pH, atividade de água (Aa) e valor calórico. No controle bacteriológico dos hambúrgueres foram realizadas contagem de bactérias heterotróficas aeróbias mesófilas, contagem de bactérias heterotróficas aeróbias psicrotróficas, enumeração (determinação do número mais provável) de coliforme total e fecal, contagem e identificação de Staphylococcus coagulase positiva e pesquisa de Salmonella spp. Do ponto de vista físico-químico, a melhor formulação, com baixo valor calórico, foi 5% de adição de gordura e adição de fumaça, com possibilidade real para o desenvolvimento industrial. Nas análises de bactérias heterotróficas aeróbias mesófilas e psicrotróficas, coliformes totais e fecais, Staphylococcus coagulase positiva e Salmonella spp., todas as amostras se encontravam dentro dos padrões de identidade e qualidade bacteriológica vigentes no Brasil.Palavras-chave: hambúrguer, carne de jacaré-do-pantanal, processamento, qualidade.

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Section: Resultsunclassified

Processamento e características de qualidade de hambúrguer de carne de jacaré-do-pantanal (Caiman crocodillus yacare)

Paulino¹,

Silva²,

Franco³

et al. 2011

RBCV

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“…The characteristics and properties of meat depend on the rate of pH decrease over time (Saadoun & Cabrera 2008). If pH values are acidic, they delay the oxidation of meat, which helps maintain a fresh and rancid-free flavor for a longer time (Lawless 1991) The pH has a direct and indirect influence on flavor, tenderness and color (Honikel et al 1980, Hoffman & Romanelli 1998.…”

Section: Discussionmentioning

confidence: 99%

Nutritional properties of spectacled caiman (Caiman yacare) meat marketed as part of a wildlife management strategy in the Beni river basin

Guido¹

2022

NHAC

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We determined the nutritional quality of yacare meat (Caiman yacare) in the Beni river basin. Commercial cut samples were obtained from the tails of four males harvested as part of a management plan implemented in the Tacana Indigenous Territory. This plan guarantees long-term sustainability of caiman hunting. pH analysis, the Eber test, and the ammoniacal nitrogen test suggest that the meat was of good quality, processed properly, and free of contamination. Nutritional analyses suggest that yacare meat is a healthy alternative for human consumption, as it has a high protein value (23.02 g/100g) and low fat concentration (0.67g/100g). Yacare meat has a high concentration of minerals such as phosphorus (227.53 g) and calcium (11.84 g), both beneficial for memory and cardiovascular health. Caiman meat can be considered as a valuable nutritional supplement in human diets both in urban and rural areas

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“…Microbiological analyses of meat of several farmed crocodilian species have shown the presence of the bacteria genera Salmonella, Staphylococcus, Flavobacterium, Pseudo monas, Acinobacter, Enterobacter, Moraxella, Micrococcus, Streptococcus and Escherichia (Madsen 1993, Rickard et al 1995, Hoffmann & Romanelli 1998, Thomas et al 2001. Furthermore, infection by Bacillus cereus after black caiman Melanosuchus niger meat consumption has been reported in the Amazonas (Suárez et al 2000).…”

Section: Discussionmentioning

confidence: 99%

Oral and cloacal microflora of wild crocodiles Crocodylus acutus and C. moreletii in the Mexican Caribbean

Charruau

Pérez-Flores²,

Pérez-Juárez³

et al. 2012

Dis. Aquat. Org.

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Bacterial cultures and chemical analyses were performed from cloacal and oral swabs taken from 43 American crocodiles Crocodylus acutus and 28 Morelet's crocodiles C. moreletii captured in Quintana Roo State, Mexico. We recovered 47 bacterial species (28 genera and 14 families) from all samples with 51.1% of these belonging to the family Enterobacteriaceae. Fourteen species (29.8%) were detected in both crocodile species and 18 (38.3%) and 15 (31.9%) species were only detected in American and Morelet's crocodiles, respectively. We recovered 35 bacterial species from all oral samples, of which 9 (25.8%) were detected in both crocodile species. From all cloacal samples, we recovered 21 bacterial species, of which 8 (38.1%) were detected in both crocodile species. The most commonly isolated bacteria in cloacal samples were Aeromonas hydrophila and Escherichia coli, whereas in oral samples the most common bacteria were A. hydrophila and Arcanobacterium pyogenes. The bacteria isolated represent a potential threat to crocodile health during conditions of stress and a threat to human health through crocodile bites, crocodile meat consumption or carrying out activities in crocodile habitat. We especially warn about the presence of Salmonella arizonae and S. typhi, which cause enteritis and septicemia in crocodiles and salmonellosis and typhoid fever in humans. The risk of bacterial contamination from crocodiles to humans could increase in the future because of the accelerated destruction of crocodile habitat, which could lead to an augmentation of human−crocodile interactions. Information on bacterial diversity reported here could help in the choice of antibacterial products in case of infections that are of crocodile origin.KEY WORDS: Bacterial flora · Crocodylus acutus · Crocodylus moreletii · Salmonella · Cozumel · Río Hondo · Banco Chinchorro · Mexico Resale or republication not permitted without written consent of the publisherDis Aquat Org 98: [27][28][29][30][31][32][33][34][35][36][37][38][39] 2012 Besides the physical damage, survivors of attacks from crocodilians can develop wound infections caused by bacteria or fungi (Flandry et al. 1989, Caldicott et al. 2005, Wamisho et al. 2009, Langley 2010. Several studies display the existence of many bacteria and fungi in the oral cavity of wild and captive crocodilians (Doering et al. 1971, Gorden et al. 1979, Flandry et al. 1989, Matushima & Ramos 1995, Anderson 1999, Cupul-Magaña et al. 2005, Silva et al. 2009). While several antibiotics provide protection from wound infections, in some cases patients can die from sepsis (Vanwersch 1998, Caldicott et al. 2005. Crocodilians show great resistance and healing capacity to injuries and illness, but several studies report diseases or symptoms in crocodilians related to bacterial infections, which can even lead to the death of individuals (Shotts et al. 1972, Novak & Seigel 1986, Hernández-Hurtado & Cupul-Magaña 1996, Mehrotra et al. 2000, Huchzermeyer 2003, Bishop et al. 2007, Garcia et al. 2008.The Quintan...

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ANÁLISE MICROBIOLÓGICA DA CARNE DE JACARÉ DO PANTANAL (Caiman crocodilus yacare)

Cited by 5 publications

References 0 publications

Processamento e características de qualidade de hambúrguer de carne de jacaré-do-pantanal (Caiman crocodillus yacare)

Processamento e características de qualidade de hambúrguer de carne de jacaré-do-pantanal (Caiman crocodillus yacare)

Nutritional properties of spectacled caiman (Caiman yacare) meat marketed as part of a wildlife management strategy in the Beni river basin

Oral and cloacal microflora of wild crocodiles Crocodylus acutus and C. moreletii in the Mexican Caribbean

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