Yacare caiman (<i>Caiman yacare</i>
) trim hamburger and sausage subjected to different smoking techniques

Fernandes, Vitória Regina Takeuchi; Franco, M.; Mikcha, Jane Martha Graton; Souza, Vera Lúcia Ferreira de; Gasparino, Eliane; Coutinho, Marcos Eduardo; Tanamati, Augusto; Vesco, Ana Paula Del

doi:10.1002/jsfa.6270

Cited by 9 publications

(12 citation statements)

References 12 publications

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“…Similar results were reported for different yacare sausage treatments (Fernandes et al, 2013). However, that study revealed significant decreases in some sensory attributes of hot smoked sausages due to excessive dehydration and the highest salt concentration (Fernandes et al, 2013).…”

Section: Microbiological Analyses T1 T2 T3supporting

confidence: 84%

“…Thus, the high ash contents of the sausages (Table 2) could be explained by the addition of condiments and salts with inorganic residues (Nascimento et al, 2007;Cavenaghi-Altemio et al, 2013), which did not vary for the different formulations. In accordance with this, literature reports ash contents of 3.92 and 8.21% for unsmoked and hot smoked sausages, respectively (Fernandes et al, 2013).…”

Section: Proximate Compositionsupporting

confidence: 80%

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Development and Characterization of Low Fat Cooked Yacare (Caiman Yacare) Meat Sausages

et al. 2021

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The limited consumption of yacare (Caiman yacare) is due to cultural and economic factors, beyond a limited availability of products based on this meat. Here cooked sausages were developed from yacare meat shavings and fat substitutes (inulin and soy protein), and characterize d. Moisture ranged from 63.90% (T1) to 59.89% (T3), a decrease with the increase in the inulin content (T1 had the lowest, T3 the highest inulin content). The protein content decreased from 27.67 (T1) to 25.32% (T3). The highest lipid content was 5.36% (T2) and the lowest 1.69% (T3). The ash content ranged from 4.50 to 4.62%. The highest luminosity value was obtained for T2 (59.69) and the lowest for T3 (57.24). The highest average shear force (18.01 N) was obtained for T3. Good sensory characteristics were obtained for all treatments, with acceptability indexes varying from 68.67 to 87.11%. However, the highest purchase intention was declared by 72% of panelists who certainly or probably would purchase T1.

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Section: Microbiological Analyses T1 T2 T3supporting

confidence: 84%

Section: Proximate Compositionsupporting

confidence: 80%

Development and Characterization of Low Fat Cooked Yacare (Caiman Yacare) Meat Sausages

et al. 2021

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“…Following the trend of this wild meat market, specialized farms commercialize in nature caiman meat and other manufactured products such as mortadella and sausage, which adds value to the species by-products (Fernandes et al 2014). The commercial farms promote economic development in the poorest villages of Pantanal (Brazil), and the regulation and inspection of slaughter also has an impact on human health by avoiding the consumption of wild meat without sanitary inspection.…”

Section: Introductionmentioning

confidence: 98%

Arcobacter spp. in fecal samples from Brazilian farmed caimans (Caiman yacare, Daudin 1802)

Oliveira

Pressinotti²,

Carvalho³

et al. 2017

Trop Anim Health Prod

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The aim of this study was to perform the identification and molecular characterization of Arcobacter cryaerophilus and Arcobacter butzleri isolated from caiman (Caiman yacare), kept at a production farm, in Brazil. Forty fecal samples were analyzed. After isolation and identification, 21/40 strains of A. butzleri and 19/40 strains of A. cryaerophilus were subjected to PCR for potential virulence gene detection. The results of the PCR showed 38/40 strains positive for the cadF, cj1349, ciaB, and tlyA genes, 39/40 strains positive for the pldA gene, and 40/40 strains positive for the mviN gene. None of the strains presented the irgA gene. Hemagglutinin (hecA gene) and hemolysin (hecB) genes were detected in 21/40 and 16/40 strains, respectively. The SE-AFLP showed a great genetic diversity, but some clonally groups were disseminated in various tanks. These data reveal that the strains presented the same virulence traits described from Arcobacter isolated from food-borne disease in humans.

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“…Caiman meat is a great source of animal protein with high biological value and high digestibility in addition to a lower lipid content rich in polyunsaturated fatty acids than conventional meats, which is beneficial for human health (Canto et al, 2015;Hoffman & Cawthorn, 2013;Vicente-Neto et al, 2010). Moreover, caiman meat has a desirable taste and appearance, and flavor like between fish, chicken, and veal being well accepted by consumers (Canto et al, 2012;Fernandes et al, 2014;Hoffman & Cawthorn, 2012). Nevertheless, due to increasing demand of consumers by highquality food products, one of the main challenges of the meat industry is reduce the bacterial contamination, which occurs mainly during processing through contact of the carcass surface with their cavity and skin (Yang, Sadekuzzaman, & Ha, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

Canto

Monteiro

Costa-Lima

et al. 2018

Journal of Food Safety

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Non‐UV‐C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective Salmonella spp. reductions ranged from 6.72 to 7.13 log cfu/g, and from 2.47 to 2.88 log cfu/g in inoculated agar plates and caiman meat treated with 0.105–0.199 J/cm2 and 0.065–0.199 J/cm2 (p < 0.05), respectively. However, these doses increased (p < 0.05) L* values and lipid oxidation, while decreased (p < 0.05) a* and b* values. Therefore, UV‐C at 0.016 J/cm2 is an alternative technology to improve the bacterial quality of caiman meat without negative effects on oxidative parameters. Practical applications Salmonella spp. is a potential disease agent being the pathogen more commonly detected in meat and meat products. UV‐C has easy implementation in meat industry, low cost, rapid application, and lack of toxic wastes, which could be an alternative for food industries to produce high‐quality food products without the use of chemical agents to meet consumers demand. Otherwise, UV‐C may induce oxidation depending on type of food, lipid profile, and dose applied, which would limit the meat quality and their industrial application. In this study, eight UV‐C doses (0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2) were applied in inoculated agar plates and caiman meat to investigate Salmonella spp. reduction. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters and lipid oxidation. UV‐C at 0.016 J/cm2 is an alternative technology to improve bacterial quality of caiman meat without altering the oxidative parameters.

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

Abstract: For all the products, the hot smoking resulted in the lowest acceptability.

Cited by 9 publications

References 12 publications

Development and Characterization of Low Fat Cooked Yacare (Caiman Yacare) Meat Sausages

Development and Characterization of Low Fat Cooked Yacare (Caiman Yacare) Meat Sausages

Arcobacter spp. in fecal samples from Brazilian farmed caimans (Caiman yacare, Daudin 1802)

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

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