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- W1911158622 abstract "BACKGROUND Caiman, as well as having skin that, after tanning, produces leather of high added value, exceptional quality and good market value, also possesses a meat with a remarkably smooth taste and appearance. This study aimed to characterize hamburger and sausages made from Yacare caiman (Caiman yacare) meat trim. RESULTS Hot smoked products contained less moisture than the unsmoked products. Protein and ash were higher, respectively, for hot smoked hamburger and sausage. Lipids had greater presence in hot smoked sausage (9.72%), whereas in the burgers they were higher in the liquid smoked burgers (6.71%). The hot smoked products had lower water activity. Hot smoked products displayed less luminance, but the a* and b* chroma were higher in smoked hamburgers. Taste, texture and general acceptability were significant for the hamburger, whereas for the sausage there was a significant effect for texture, salt and purchase intent. CONCLUSION For all the products, the hot smoking resulted in the lowest acceptability. © 2013 Society of Chemical Industry" @default.
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- W1911158622 date "2013-07-22" @default.
- W1911158622 modified "2023-10-02" @default.
- W1911158622 title "Yacare caiman (<i>Caiman yacare</i> ) trim hamburger and sausage subjected to different smoking techniques" @default.
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- W1911158622 doi "https://doi.org/10.1002/jsfa.6270" @default.
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