Development and characterization of low fat cooked yacare (Caiman yacare) meat sausages

Angela Dulce Cavenaghi Altemio; Kevylin dos Santos Pais; Monique Mendes dos Santos; Gustavo Graciano Fonseca

doi:10.18485/meattech.2021.62.2.6

Angela Dulce Cavenaghi Altemio Faculty of Engineering, Federal University of Grande Dourados, Dourados — MS, Brazil
Kevylin dos Santos Pais Faculty of Engineering, Federal University of Grande Dourados, Dourados — MS, Brazil
Monique Mendes dos Santos Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados
Gustavo Graciano Fonseca Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados,Brazil

DOI: https://doi.org/10.18485/meattech.2021.62.2.6

Keywords: yacare meat, sausage, inulin, soy protein

Abstract

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.