Carne de jacaré do Pantanal (Caiman yacare): caracterização, obtenção de carne mecanicamente separada e aplicação tecnológica
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Data
2021-12-09
Autores
Paiva, Gilmar Borges de
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Universidade Estadual Paulista (Unesp)
Resumo
A produção de jacaré do Pantanal (Caiman yacare) em cativeiro, no Brasil, tem sido explorada comercialmente para obtenção de carne (cortes comerciais) e pele, com alta valorização de mercado nacional e internacional. A carne de jacaré é conhecida como fonte de proteína animal de alto valor biológico, baixo teor lipídico, e perfil de ácidos graxos benéficos à saúde humana, quando comparada à carne de outras espécies. Aliada a isso, a carne de jacaré apresenta potencial de mercado e características tecnológicas para melhor aproveitamento com elaboração de produtos derivados. O objetivo deste estudo foi avaliar os parâmetros de obtenção da carne mecanicamente separada de jacaré do Pantanal (Caiman yacare), caracterização e utilização na elaboração em produtos cárneos. Dentre os parâmetros avaliados da carne mecanicamente separada de jacaré, destaca-se a composição centesimal (umidade, proteína, lipídio e cinzas), rendimento, pH, oxidação lipídica, bases voláteis totais e cor instrumental. A avaliação do efeito da temperatura sobre a perda de água e ganho de sal durante a salga úmida de filé de cauda de jacaré (Caiman yacare) foi elaborado e mostrou que o aumento da temperatura de processo promoveu maior perda de água (PA) e maior ganho de sal (GS) na carne de jacaré, se estabilizando após 110 horas de processo. A avaliação do efeito antioxidante de acerola em pó, extrato de alcaçuz e extrato de alecrim em nuggets de carne de jacaré contendo alta quantidade de carne mecanicamente separada de jacaré, foi estudado ao longo de 120 dias de armazenamento em congelamento, e foi mostrado que a adição de extrato de alcaçuz melhorou os parâmetros de cor e estabilidade oxidativa, com menores valores de oxidação ao final do período de armazenamento comparado ao controle, e com boa aceitação sensorial. Além disso, foi elaborada a avaliação do efeito da adição de acerola em pó e extrato de alecrim na estabilidade oxidativa e de cor em hambúrguer de carne de jacaré armazenado sob congelamento (-18 °C), mostrando que a adição de extrato de alecrim em hambúrguer de carne de jacaré melhorou a estabilidade oxidativa. Os parâmetros de cor vermelha foram maiores para o tratamento ACE, porém o tratamento ACE não foi suficiente para manter a estabilidade oxidativa durante o armazenamento. Ao contrário disso, o tratamento alecrim mostrou efeito antioxidante. Esses resultados são promissores, indicando melhora da qualidade com o efeito antioxidante do extrato de alecrim em hambúrguer de carne de jacaré, e poderá ser usado em substituição ao antioxidante eritorbato de sódio.
The production of caiman from the Pantanal (Caiman yacare) in captivity, has been commercially exploited in Brazil to obtain meat (commercial cuts) and skin and has gotten high valorization in national and international market. Caiman meat is known as a source of animal protein with high biological value, low lipid content, and fatty acid, which is beneficial to human health, when compared to meat from other species. Allied to this, caiman meat has a potential market and technological characteristics for better use in the preparation of by-products. The aim of this study was to evaluate the parameters of mechanically separated meat from Pantanal caiman (Caiman yacare), and its characterization and use in the preparation of meat products. The parameters observed from mechanically separated caiman meat were proximate composition (moisture, protein, lipid and ash), yield, pH, lipid oxidation, total volatile bases and instrumental color. The effect of temperature on water loss and salt gain during wet salting of caiman tail fillet (Caiman yacare) were evaluated and it showed that the increase in process temperature promotes greater loss of water (LW) and greater salt gain (SG) in caiman meat, which was stabilized 110 hours after processing. The evaluation of antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing a high amount of mechanically separated caiman meat was studied after 120 days of freezing storage. This analysis has shown that the addition of licorice extract improved the parameters of color and oxidative stability - with lower oxidation values by the end of storage period compared to the control, and with good sensory acceptance. In addition, an evaluation of the effect of acerola powder and rosemary extract addition on the oxidative and color stability of caiman meat burgers stored under freezing (-18 °C) was carried out. It has demonstrated that the addition of rosemary extract to caiman meat burger improved oxidative stability. The red color parameters were higher for the ACE treatment. Although, ACE treatment was not sufficient to maintain oxidative stability during storage. On the contrary, rosemary treatment showed antioxidant effect. These results are promising, and indicates the improvement in quality with antioxidant effect of rosemary extract in caiman meat burger, and it can be used as a replacement for the antioxidant sodium erythorbate.
The production of caiman from the Pantanal (Caiman yacare) in captivity, has been commercially exploited in Brazil to obtain meat (commercial cuts) and skin and has gotten high valorization in national and international market. Caiman meat is known as a source of animal protein with high biological value, low lipid content, and fatty acid, which is beneficial to human health, when compared to meat from other species. Allied to this, caiman meat has a potential market and technological characteristics for better use in the preparation of by-products. The aim of this study was to evaluate the parameters of mechanically separated meat from Pantanal caiman (Caiman yacare), and its characterization and use in the preparation of meat products. The parameters observed from mechanically separated caiman meat were proximate composition (moisture, protein, lipid and ash), yield, pH, lipid oxidation, total volatile bases and instrumental color. The effect of temperature on water loss and salt gain during wet salting of caiman tail fillet (Caiman yacare) were evaluated and it showed that the increase in process temperature promotes greater loss of water (LW) and greater salt gain (SG) in caiman meat, which was stabilized 110 hours after processing. The evaluation of antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing a high amount of mechanically separated caiman meat was studied after 120 days of freezing storage. This analysis has shown that the addition of licorice extract improved the parameters of color and oxidative stability - with lower oxidation values by the end of storage period compared to the control, and with good sensory acceptance. In addition, an evaluation of the effect of acerola powder and rosemary extract addition on the oxidative and color stability of caiman meat burgers stored under freezing (-18 °C) was carried out. It has demonstrated that the addition of rosemary extract to caiman meat burger improved oxidative stability. The red color parameters were higher for the ACE treatment. Although, ACE treatment was not sufficient to maintain oxidative stability during storage. On the contrary, rosemary treatment showed antioxidant effect. These results are promising, and indicates the improvement in quality with antioxidant effect of rosemary extract in caiman meat burger, and it can be used as a replacement for the antioxidant sodium erythorbate.
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Palavras-chave
Carne de jacaré, Carne mecanicamente separada, Processamento tecnológico, Oxidação lipídica, Aceitação sensorial, Caiman meat, Meat mechanicaaly separated, Processing technological, Lipid oxidation, Sensory acceptance