Sensory Quality of Yacaré Meat: Descriptive Attributes and Consumer Perception

REY PAÉZ; NEPOTE, V.; LABAQUE, M.C.; PIÑA, C. I.; QUIROGA, P.R.; SIMONCINI, M.

Santa Fe

Congreso; XXV Working Meeting Crocodiles Specialist Group - UICN.; 2018

Crocodile Specialist Group/IUCN

In Argentina, consumption of wild animals has increased in the last two decades with ademand for export. In the Litoral region (Formosa, Corrientes and Santa Fe), programsof broad snouted caiman (Caiman latirostris) have been implemented for itsconservation and sustainable use with a production of meat and leather, whichrepresents an incentive for regional economic development. The physico-chemicalcharacterization of the meat, as a first measure for its commercialization, has revealedthat is a meat low in fat and cholesterol, where the total of fatty acids presentcorresponds to polyunsaturated fatty acids of the family ω-3 and ω-6. These and othercharacteristics make yacare meat a product with high commercial value, as it cancontribute to the list of cardioprotective foods. In spite of the above, there are fewstudies that are known about the sensory characteristics of this meat. The objective ofthis work was to analyze the acceptance and preference of tail cuts of broad snoutedcaiman by consumers, as well as the sensory description (appearance, flavor, taste andtexture attributes) by trained panelists. Tail meat cuts from individuals of Caimanlatirostris bred in captivity were cooked in a pan with little oil and salt. Chicken andfish meats were used as comparative samples. The affective tests: acceptance (9-pointshedonic scale) and preference ranking were evaluated by 65 consumers. Descriptivesensory analysis was determined by a panel of 8 trained specialists. Attribute intensityratings were evaluated using different references in an unstructured linear scale of 150mm. Data were analyzed by ANOVA, and correlation analysis between sensoryvariables. The correlation analysis between the sensory variables from affective testsand the descriptive analysis showed that texture, taste and juiciness were the mainattributes that have the greatest impact on the acceptability and preference of meatsamples. Chicken was the most preferred meat (49%), followed by fish (34%) andfinally by yacare (17%). Yacare meat was characterized by its bitter taste, greaterfibrousness and hardness, as well as low fatness and flavor. Although yacare meat isnutritionally an excellent source of proteins and essential fatty acids, using this type ofpreparation its acceptability is lower when compared to chicken and fish meats. Thisaspect could be to improve with alternative preparations trying to reduce the negativeattributes (fibrosity and hardness), and that highlight positive attributes such as taste andjuiciness.