CONICET | Buscador de Institutos y Recursos Humanos

Purpose ? The aim of the paper is to compare consumer acceptance, sensory analysis and volatile compounds of caiman meat with regard to surubı fish and chicken meat.Design/methodology/approach ? Caiman tail, chicken thigh and surubı meats? cuts were cooked in a pan with little oil and salt. The affective tests of acceptance (9-points hedonic scale) and preference ranking were evaluated by 80 consumers. Sensory analysis carried out by eight trained panelists described attributes? intensities on an unstructured linear scale (0?150 mm). Volatile compounds were analysed by solid-phase micro-extraction and gas chromatography/mass spectrometry GC?MS.Findings ? Caiman meat had good acceptance values of 6?7 (?like slightly? to ?like moderately?), being similarly preferred to surubı but less than chicken. The ratings of bitterness, hardness, fibrous appearance, fibrous texture and cohesiveness were higher and raw colour, characteristic flavour and oiliness were lower in caiman?s meat than in the others. Caiman meat had lower juiciness than chicken but similar to surubı. Caiman showed lower levels of aldehydes than chicken, lower level of hydrocarbons and higher levels of acids and esters than the other meats. Alcohols, mainly found in caiman and chicken meat, were positively associated toaroma acceptance. Hydrocarbons, mainly found in surubı meat, were positively associated with thecharacteristic flavour and negatively correlated with aroma acceptance. Volatile composition of meats was related to their sensory attributes and consumer acceptance.Originality/value ? Given that caimanmeat showed similar acceptance and preference to that of surubı, it could be considered a good quality meat, helping promote current programmes of sustainable use of natural resources.

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