Desenvolvimento e caracterização de embutido emulsionado com carne mecanicamente separada de jacaré-do-pantanal (Caiman yacare)

Abstract

The last 15 years have seen an increase in the production, slaughter and commercialization of jacare do-pantanal (Caiman yacare). Mechanically separated meat (MSM) can be obtained from the boned waste and used in the elaboration of products, such as emulsified sausage. The study aimed to develop and characterize the sausage-like processed meat with mechanically separated meat (MSM) of jacare do-pantanal (Caiman yacare) through chemical, physical, microbiological and sensorial parameters. Three different formulations of emulsified sausages were made, varying the percentage of added water (20, 15 and 10%), keeping the other ingredients unchanged. The emulsified sausages presented low lipid and carbohydrate percentages, varying from 4,32% to 4,40% and 2,07% to 4,42% respectively, with high protein percentage and high humidity, 15,82% to 16,47% and 72,35% to 79,94%, respectively. The pH value went from 5,63 to 5,89, lightness 46,75 to 49,87, green-red component 12,09 to 13,58, blue-yellow component 7,91 to 8,53, shear force 7,12 to 7,65 and water activity 0,98. The microbiological evaluation follow the sausage legislation. By the acceptance test, taste and texture varied from neither like nor dislike to like moderately. The percentage of MSM and meat type affected the emulsifield sausage’s buyers’ intention. Obtained results show that, in spite of the good nutritional e technological quality, in order to garantee production viability, the jaca re-do pantanal (Caiman yacare) MSM emulsified sausage needs reformulation to improve taste, texture and subsequently the buyers’ intention.