Navegando por Assunto "fatty acids"

Agora exibindo 1 - 2 de 2

Artigo
Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.
(Journal of the Science of Food and Agriculture, 2022-05-30) de Souza, Maria Luiza Rodrigues; Fernandes, Vitória Regina Makuxi; Gasparino, Eliane; Coutinho, Marcos Eduardo; Vianna, Verônica Oliveira; Matiucci, Marcos Antônio; Coradini, Melina Franco; Oliveira, Gislaine Gonçalves; Goes, Marcio Douglas; Goes, Elenice Souza Dos Reis; Parisi, Giuliana; Feihrmann, Andresa Carla
Background: The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring. Results: The process yield of liquid-smoked fillets was higher (69.8%) compared to hot-smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot-smoked fillets and the liquid-smoked fillets presented 456.2 and 589.7 g kg-1 moisture, 262.3 and 263.7 g kg-1 crude protein, 218 and 85 g kg-1 total lipids, and 26.0 and 20.9 g kg-1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids. Conclusion: The liquid-smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot-smoked fillets. © 2022 Society of Chemical Industry.
Artigo
Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare).
(Food Science and Technology, 2015) FERNANDES, Vitória Regina Takeuchi; de SOUZA, Maria Luiza Rodrigues; GASPARINO, Eliane; COUTINHO, Marcos Eduardo; VISENTAINER, Jesuí Vergílio; GOES, Elenice Souza dos Reis
Flour 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.