Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)

Detalhes bibliográficos
Autor(a) principal: FERNANDES,Vitória Regina Takeuchi
Data de Publicação: 2015
Outros Autores: SOUZA,Maria Luiza Rodrigues de, GASPARINO,Eliane, COUTINHO,Marcos Eduardo, VISENTAINER,Jesuí Vergílio, GOES,Elenice Souza dos Reis
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300487
Resumo: AbstractFlour prepared via current assay methodologies from the carcasses of the Pantanal alligator (Caiman crocodilus yacare) was analyzed for its chemical composition, minerals, fatty acids, and sensorial profile. Carcasses of the Pantanal alligator, originating from the Coocrijapan scientific zoo, Cáceres MT Brazil, were utilized. The carcasses were cooked for 60 minutes in a pressure cooker with water containing 2% salt and 5% chimichurri. The cooked carcasses were then ground and the mass was used for the manufacture of flour via three techniques: non-smoked, hot-smoked, and liquid-smoked. After each technique, the carcasses were dehydrated at 60ºC for 3h and were ground. Alligator flour was then produced. The moisture of liquid-smoked flour (10.97%) was higher than that of non-smoked flour (3.78%) and hot-smoked flour (4.43%). The flours provided high protein (57.11% - 58.27%) and ash (23.45 – 26.42%) rates, and were predominantly calcium (6.77% - 7.69%), phosphorus (3.67% - 4.05%), and iron (73.13 – 273.73 ppm/100 mg). Smoked-flour had a better acceptance rate by tasters when compared to non-smoked flour. Results show that flours produced from alligator carcasses had high protein, ash, and mineral rates and a reasonable acceptability by most tasters.
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spelling Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)reuse of wasteshot smokingliquid smokingfatty acidschemical compositionAbstractFlour prepared via current assay methodologies from the carcasses of the Pantanal alligator (Caiman crocodilus yacare) was analyzed for its chemical composition, minerals, fatty acids, and sensorial profile. Carcasses of the Pantanal alligator, originating from the Coocrijapan scientific zoo, Cáceres MT Brazil, were utilized. The carcasses were cooked for 60 minutes in a pressure cooker with water containing 2% salt and 5% chimichurri. The cooked carcasses were then ground and the mass was used for the manufacture of flour via three techniques: non-smoked, hot-smoked, and liquid-smoked. After each technique, the carcasses were dehydrated at 60ºC for 3h and were ground. Alligator flour was then produced. The moisture of liquid-smoked flour (10.97%) was higher than that of non-smoked flour (3.78%) and hot-smoked flour (4.43%). The flours provided high protein (57.11% - 58.27%) and ash (23.45 – 26.42%) rates, and were predominantly calcium (6.77% - 7.69%), phosphorus (3.67% - 4.05%), and iron (73.13 – 273.73 ppm/100 mg). Smoked-flour had a better acceptance rate by tasters when compared to non-smoked flour. Results show that flours produced from alligator carcasses had high protein, ash, and mineral rates and a reasonable acceptability by most tasters.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300487Food Science and Technology v.35 n.3 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6722info:eu-repo/semantics/openAccessFERNANDES,Vitória Regina TakeuchiSOUZA,Maria Luiza Rodrigues deGASPARINO,ElianeCOUTINHO,Marcos EduardoVISENTAINER,Jesuí VergílioGOES,Elenice Souza dos Reiseng2015-10-21T00:00:00Zoai:scielo:S0101-20612015000300487Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)
title Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)
spellingShingle Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)
FERNANDES,Vitória Regina Takeuchi
reuse of wastes
hot smoking
liquid smoking
fatty acids
chemical composition
title_short Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)
title_full Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)
title_fullStr Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)
title_full_unstemmed Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)
title_sort Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)
author FERNANDES,Vitória Regina Takeuchi
author_facet FERNANDES,Vitória Regina Takeuchi
SOUZA,Maria Luiza Rodrigues de
GASPARINO,Eliane
COUTINHO,Marcos Eduardo
VISENTAINER,Jesuí Vergílio
GOES,Elenice Souza dos Reis
author_role author
author2 SOUZA,Maria Luiza Rodrigues de
GASPARINO,Eliane
COUTINHO,Marcos Eduardo
VISENTAINER,Jesuí Vergílio
GOES,Elenice Souza dos Reis
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv FERNANDES,Vitória Regina Takeuchi
SOUZA,Maria Luiza Rodrigues de
GASPARINO,Eliane
COUTINHO,Marcos Eduardo
VISENTAINER,Jesuí Vergílio
GOES,Elenice Souza dos Reis
dc.subject.por.fl_str_mv reuse of wastes
hot smoking
liquid smoking
fatty acids
chemical composition
topic reuse of wastes
hot smoking
liquid smoking
fatty acids
chemical composition
description AbstractFlour prepared via current assay methodologies from the carcasses of the Pantanal alligator (Caiman crocodilus yacare) was analyzed for its chemical composition, minerals, fatty acids, and sensorial profile. Carcasses of the Pantanal alligator, originating from the Coocrijapan scientific zoo, Cáceres MT Brazil, were utilized. The carcasses were cooked for 60 minutes in a pressure cooker with water containing 2% salt and 5% chimichurri. The cooked carcasses were then ground and the mass was used for the manufacture of flour via three techniques: non-smoked, hot-smoked, and liquid-smoked. After each technique, the carcasses were dehydrated at 60ºC for 3h and were ground. Alligator flour was then produced. The moisture of liquid-smoked flour (10.97%) was higher than that of non-smoked flour (3.78%) and hot-smoked flour (4.43%). The flours provided high protein (57.11% - 58.27%) and ash (23.45 – 26.42%) rates, and were predominantly calcium (6.77% - 7.69%), phosphorus (3.67% - 4.05%), and iron (73.13 – 273.73 ppm/100 mg). Smoked-flour had a better acceptance rate by tasters when compared to non-smoked flour. Results show that flours produced from alligator carcasses had high protein, ash, and mineral rates and a reasonable acceptability by most tasters.
publishDate 2015
dc.date.none.fl_str_mv 2015-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300487
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300487
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6722
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.3 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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