Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats

NEPOTE, VALERIA; LÁBAQUE, MARIA CARLA; QUIROGA, PATRICIA RAQUEL; LEIVA, PAMELA MARIA DE LUJAN; REY PAEZ, ARLEY; PIÑA, CARLOS IGNACIO; SIMONCINI, MELINA SOLEDAD

BRITISH FOOD JOURNAL (1966)

EMERALD GROUP PUBLISHING LIMITED

Año: 2021

0007-070X

Purpose ? The aim of the paper is to compare consumer acceptance, sensory analysis and volatile compoundsof 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 panwith little oil and salt. The affective tests of acceptance (9-points hedonic scale) and preference ranking wereevaluated 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-phasemicro-extraction and gas chromatography/mass spectrometry GC?MS.Findings ? Caiman meat had good acceptance values of 6?7 (?like slightly? to ?like moderately?), beingsimilarly 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 incaiman?s meat than in the others. Caiman meat had lower juiciness than chicken but similar to surubı. Caimanshowed lower levels of aldehydes than chicken, lower level of hydrocarbons and higher levels of acids andesters 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 wasrelated to their sensory attributes and consumer acceptance.Originality/value ? Given that caiman meat showed similar acceptance and preference to that of surubı, it couldbe considered a good quality meat, helping promote current programmes of sustainable use of natural resources.