Avaliação físico química da carne de jacaré-do-pantanal (Caiman yacare Daudin 1802) de idades diferentes

Abstract

RESUMOCom o objetivo de avaliar a composição química e física da carne de jacaré-do-pantanal (Caiman yacare Daudin 1802), de idades diferentes, foram coletadas amostras de dois cortes de 10 jacarés-do-pantanal, sendo: 05 animais 14 meses e 05 animais com 26 meses, criados em cativeiro. Os cortes utilizados foram filé da cauda e filé do dorso. Foram determinados na composição química: umidade, proteína, extrato etéreo e cinzas; e na composição física: perda de peso por cozimento (PPC) e força de cisalhamento (FC). Houve interação (P<0,05) para umidade e para força de cisalhamento (FC). Os animais com 14 meses apresentaram média de umidade mais elevada (76,75%) no filé de cauda do que os animais de 26 meses (74,48%). As médias de extrato etéreo variaram de: 0,40% a 0,54% entre os cortes para os animais de 14 meses e de 0,51% a 0,84% para os animais de 26 meses. Os valores de proteína encontrados foram: 23,57% no filé de cauda e 24,37% no filé de dorso nos animais de 14 meses; e de 24,26% no filé de cauda e 23,74% no filé de dorso para os animais de 26 meses. O valor médio da PPC nos animais com 14 meses foi maior (40,02%), do que nos animais de 26 meses (33,82%). As médias de FC foram maiores nos animais com 26 meses (4,47 kgf). O corte dorso apresentou médias superiores de FC (3,81 kgf) em relação ao corte da cauda. Os animais abatidos com idade de 14 meses apresentaram carne mais macia e valores de extrato etéreo inferiores aos animais abatidos com 26 meses, demonstrando por estes parâmetros uma melhor qualidade física e química.Termos para indexação: Animal silvestre, zoocriadouros, sustentabilidade. ABSTRACTWith the objective of evaluating the chemical and physical composition of swampland alligator meat (Caiman yacare Daudin 1802), of different ages, samples of two courts of 10 swampland alligator were collected, being: 05 animals 14 months and 05 animals with 26 months, servants in captivity. The used courts were of tail and neck. They were certain in the chemical composition: moisture, protein, ethereal extract and ashes; and in the physical composition: weight loss for cooking (WLC) and break force (BF). There was interaction (P<0.05) for moisture and for break force (BF). The animals with 14 months presented average of higher moisture (76.75%) in the tail that the animals with 26 months (74.48%). The averages of ethereal extract varied of: 0.40% to 0.54% among the courts for the animals of 14 months and of 0.51% to 0.84% for the animals of 26 months. The found protein values were: 23.57% in the tail and 24.37% in the neck in the animals of 14 months; and of 24.26% in the tail and 23.74% in the neck for the animals of 26 months. The medium value of WLC, in the animals with 14 months was larger (40.02%), that in the animals of 26 months (33.82%). The animals abated with age of 14 months presented softer meat and values of ethereal extract smaller the animals abated with 26 months, demonstrating for these parameters a better physical and chemical quality.

Commercial cuts of Pantanal caiman meat according to sex

“…Despite these differences, the values are similar to those reported by others on Pantanal caiman, such as by ROMANELLI et al (2002) and VICENTE NETO et al (2007).…”

“…In general, water is inversely proportional to the amount of fat in meat. Previously, ROMANELLI et al (2002) and VICENTE NETO et al (2007) reported similar moisture values and observed that variations in moisture content are related to the animal's weight origin, and type of cut.…”

“…Moreover, tail muscles require energy reserves to support the animal's locomotion in aquatic environments. Other studies have shown that females tend to accumulate more fat than males, showing higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% for tail and 0.4% for thigh) (VICENTE NETO et al, 2007). In female mammals and reptiles, there is a predominance of somatic and visceral fat in tissues due to the sexual and reproductive function of hormonal activities.…”

“…In both sexes, the tail had a higher lipid content compared with other types of commercial cuts, supporting other findings that tail usually has the largest deposits of intramuscular fat (HOFFMAN & CAWTHORN, 2014). Pantanal caimans store fat in muscle tissues of the tail, probably for use when food supplies are low (VICENTE NETO et al, 2007). Moreover, tail muscles require energy reserves to support the animal's locomotion in aquatic environments.…”

Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)

“…Palmitic fatty acid was also high in the current analysis and may be found among the three major fatty acids. Vicente et al (2007) reported that the predominant fatty acids in the Pantanal alligator were oleic, palmitic, and linoleic acids and totaled 64.80%. The different types of flours in the current study provided two fatty acids that were recognized by Vicente et al (2007), although the percentage for the three fatty acids was lower than that mentioned by the authors.…”