Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.

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.

Commercial cuts of Pantanal caiman meat according to sex / Caracterização dos cortes comerciais da carne de jacaré-do-Pantanal em função do sexo

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

RESUMO: Objetivando avaliar rendimento, cor e composição química dos cortes comerciais (cauda, filé de lombo, filé de dorso e coxa) da carne do jacaré-do-Pantanal nos diferentes sexos, foram processados 20 animais, sendo estes, dez fêmeas (3677g) e dez machos (3510g). Não houve interação significativa (P>0,05) entre cortes comerciais e sexo para peso dos cortes, teor de umidade e cor. O rendimento da cauda foi superior aos demais cortes, sendo o rendimento das fêmeas (17.0%) superior ao dos machos (15,9%). A coxa dos machos apresentou menor teor de proteína (20,8%), em relação aos demais cortes. As fêmeas apresentaram maior teor de lipídeos na cauda (2,4%) e na coxa (0,8%), em relação aos machos (1,7% e 0,4%, respectivamente). A cauda apresentou maior quantidade de ácidos graxos monoinsaturados (45,2%) e maior razão n6/n3 (4,6). A luminosidade não foi diferente entre cortes e sexos. Os machos apresentaram carne com coloração mais amarelada em relação às fêmeas, e a coxa e o filé de dorso tiveram cor mais avermelhada, comparadas ao filé de lombo e cauda, independente do sexo. Concluiu-se que houve influência do sexo no corte de cauda, para o teor de lipídios e rendimento, sendo que a fêmea apresentou rendimento e lipídeos maiores que o macho.

Yacare caiman (Caiman yacare) trim hamburger and sausage subjected to different smoking techniques.

BACKGROUND: Caiman, as well as having skin that, after tanning, produces leather of high added value, exceptional quality and good market value, also possesses a meat with a remarkably smooth taste and appearance. This study aimed to characterize hamburger and sausages made from Yacare caiman (Caiman yacare) meat trim. RESULTS: Hot smoked products contained less moisture than the unsmoked products. Protein and ash were higher, respectively, for hot smoked hamburger and sausage. Lipids had greater presence in hot smoked sausage (9.72%), whereas in the burgers they were higher in the liquid smoked burgers (6.71%). The hot smoked products had lower water activity. Hot smoked products displayed less luminance, but the a* and b* chroma were higher in smoked hamburgers. Taste, texture and general acceptability were significant for the hamburger, whereas for the sausage there was a significant effect for texture, salt and purchase intent. CONCLUSION: For all the products, the hot smoking resulted in the lowest acceptability.

Anurans as paratenic hosts in the transmission of Hepatozoon caimani to caimans Caiman yacare and Caiman latirostris.

Prevalence of Hepatozoon caimani has been reported in 76% of caimans Caiman yacare from the Pantanal region. Culex (Melanoconion) spp. mosquitoes were recently identified as natural vectors of this parasite. However, culicids are not typically eaten by crocodilians, suggesting that the main transmission route is through ingestion of insectivorous vertebrates, such as anurans. The susceptibility of wild frogs Leptodactylus chaquensis, Leptodactylus podicipinus and Scinax nasicus to infection by H. caimani was verified. Wild-caught anurans were force fed with sporulated oocysts from laboratory-bred Culex (Melanoconion) mosquitoes. Frogs were killed 30 days postinfection, and their internal organs were fed to caimans C. yacare and Caiman latirostris. Cystozoites were identified in fresh liver impression smears of L. chaquensis. C. yacare fed on anuran organ presented gametocytes in peripheral blood circulation between 74 and 80 days postinoculation (dpi). Gametocytes were also verified in C. latirostris fed on the internal organs of L. podicipinus and S. nasicus between 60-70 and 69-75 dpi, respectively. Since frogs used in experiment are sympatric with C. yacare and C. latirostris and may occur in the diet of these caimans, the results suggest these amphibians are paratenic hosts in the natural transmission cycle of H. caimani in Pantanal.

Hepatozoon caimani (Apicomplexa: Hepatozoidae) in wild caiman, Caiman yacare, from the Pantanal Region, Brazil.

The prevalence and parasitemia of Hepatozoon caimani in the natural population of the caiman, Caiman yacare, from the Pantanal area, state of Mato Grosso do Sul, central Brazil, were evaluated according to gender and month of capture from July 2006 to February 2008. Blood samples were obtained bimonthly from a total of 229 caimans, and 76% were positive. Prevalence varied significantly according to sampling month and animal size. Almost all adults (100%) and young-adults (97%) were positive, while 63% of juvenile caimans were positive and all of the youngest individuals were negative. These results indicate that caimans are infected for the first time as juveniles. The mean parasitemia in blood was 13.5 +/- 13.0 (n = 174; 1-96 parasites) and did not significantly vary with respect to gender, month of sampling, size, or weight of the caiman. The frequency distribution of parasites in the caiman population was aggregated. Differences in feeding habits and exposure to vectors between the youngest caimans and juveniles are hypothesized as the main risk factors for caimans to acquire H. caimani in central Brazil.