IIBYT   23944
INSTITUTO DE INVESTIGACIONES BIOLOGICAS Y TECNOLOGICAS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Sensory Quality of Yacaré Meat: Descriptive Attributes and Consumer Perception
Autor/es:
REY PAÉZ; PIÑA, C. I.; LABAQUE, M.C.; SIMONCINI, M.; NEPOTE, V.; QUIROGA, P.R.
Lugar:
Santa Fe
Reunión:
Congreso; 25th Working Meeting of Crocodile Specialist Group; 2018
Institución organizadora:
Crocodile Specialist Group/IUCN
Resumen:
In Argentina, consumption of wild animals has increased in the last two decades with a demand for export. In the Litoral region (Formosa, Corrientes and Santa Fe), programs of broad snouted caiman (Caiman latirostris) have been implemented for its conservation and sustainable use with a production of meat and leather, which represents an incentive for regional economic development. The physico-chemical characterization of the meat, as a first measure for its commercialization, has revealed that is a meat low in fat and cholesterol, where the total of fatty acids present corresponds to polyunsaturated fatty acids of the family ω-3 and ω-6. These and other characteristics make yacare meat a product with high commercial value, as it can contribute to the list of cardioprotective foods. In spite of the above, there are few studies that are known about the sensory characteristics of this meat. The objective of this work was to analyze the acceptance and preference of tail cuts of broad snouted caiman by consumers, as well as the sensory description (appearance, flavor, taste and texture attributes) by trained panelists. Tail meat cuts from individuals of Caiman latirostris bred in captivity were cooked in a pan with little oil and salt. Chicken and fish meats were used as comparative samples. The affective tests: acceptance (9-points hedonic scale) and preference ranking were evaluated by 65 consumers. Descriptive sensory analysis was determined by a panel of 8 trained specialists. Attribute intensity ratings were evaluated using different references in an unstructured linear scale of 150 mm. Data were analyzed by ANOVA, and correlation analysis between sensory variables. The correlation analysis between the sensory variables from affective tests and the descriptive analysis showed that texture, taste and juiciness were the main attributes that have the greatest impact on the acceptability and preference of meat samples. Chicken was the most preferred meat (49%), followed by fish (34%) and finally by yacare (17%). Yacare meat was characterized by its bitter taste, greater fibrousness and hardness, as well as low fatness and flavor. Although yacare meat is nutritionally an excellent source of proteins and essential fatty acids, using this type of preparation its acceptability is lower when compared to chicken and fish meats. This aspect could be to improve with alternative preparations trying to reduce the negative attributes (fibrosity and hardness), and that highlight positive attributes such as taste and juiciness.