Journal
ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA
Volume 65, Issue 3, Pages 927-933Publisher
ARQUIVO BRASILEIRO MEDICINA VETERINARIA ZOOTECNIA
DOI: 10.1590/S0102-09352013000300043
Keywords
hamburgers; smoking; Caiman yacare
Categories
Ask authors/readers for more resources
Hamburgers made from minced meat of Pantanal caiman (Caiman yacare) were evaluated for their centesimal composition, color and sensory perception. The experiment was structured in a completely randomized design with three treatments (T1 = no smoke; T2 = smoked with hot smoke and T3 = smoked with liquid smoke), with nine repetitions each. The meat was minced and seasoned for the hamburgers. The hamburgers destined to hot smoking were placed in the smoker (60 min at 60 degrees C) with smoke generated through friction. The liquid smoke was sprayed in the samples (T3), next they were placed in dehydrators (60 min at 60 degrees C). There was a significant difference in centesimal composition, the smoked hamburgers (T2 = 43.1% and T3 = 60.9%) presenting significantly less moisture than non-smoked products (73.3%). Protein (39.9%) and ash (6.1%) were higher for the hot-smoked samples. The hot-smoked hamburgers had less luminosity (42.05) and higher values of chroma a* (14.65) and b* (28.57) than the other treatments. The sensorial parameters evaluated were significant for flavor, texture and general acceptance. The hot-smoked products had the worst acceptance. It was concluded that the hot smoke provided products with less moisture and higher pigmentation, but with less acceptance from the judges.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available