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Título : | Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare). |
Autor : | FERNANDES, Vitória Regina Takeuchi de SOUZA, Maria Luiza Rodrigues GASPARINO, Eliane COUTINHO, Marcos Eduardo VISENTAINER, Jesuí Vergílio GOES, Elenice Souza dos Reis |
Palabras clave : | reuse of wastes;hot smoking;liquid smoking;fatty acids;chemical composition |
Fecha de publicación : | 2015 |
Editorial : | Food Science and Technology |
Resumen : | Flour prepared via current assay methodologies from the carcasses of the Pantanal alligator (Caiman crocodilus yacare) was analyzed for its chemical composition, minerals, fatty acids, and sensorial profile. Carcasses of the Pantanal alligator, originating from the Coocrijapan scientific zoo, Cáceres MT Brazil, were utilized. The carcasses were cooked for 60 minutes in a pressure cooker with water containing 2% salt and 5% chimichurri. The cooked carcasses were then ground and the mass was used for the manufacture of flour via three techniques: non-smoked, hot-smoked, and liquid-smoked. After each technique, the carcasses were dehydrated at 60ºC for 3h and were ground. Alligator flour was then produced. The moisture of liquid-smoked flour (10.97%) was higher than that of non-smoked flour (3.78%) and hot-smoked flour (4.43%). The flours provided high protein (57.11% - 58.27%) and ash (23.45 – 26.42%) rates, and were predominantly calcium (6.77% - 7.69%), phosphorus (3.67% - 4.05%), and iron (73.13 – 273.73 ppm/100 mg). Smoked-flour had a better acceptance rate by tasters when compared to non-smoked flour. Results show that flours produced from alligator carcasses had high protein, ash, and mineral rates and a reasonable acceptability by most tasters. |
metadata.dc.type: | Artigo |
metadata.dc.localofdeposit: | https://www.scielo.br/j/cta/a/C74ssv8fYV4T5ZsjNxKn67J/?lang=en# |
URI : | https://repositorio.icmbio.gov.br/handle/cecav/2323 |
Aparece en las colecciones: | Livros e Publicações |
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