Development and characterization of low fat cooked yacare (Caiman yacare) meat sausages

Abstract

The limited consumption of yacare (Caiman yacare) is due to cultural and economic factors, beyond a limited availability of products based on this meat. Here cooked sausages were developed from yacare meat shavings and fat substitutes (inulin and soy protein), and characterized. Moisture ranged from 63.90% (T1) to 59.89% (T3), a decrease with the increase in the inulin content (T1 had the lowest, T3 the highest inulin content). The protein content decreased from 27.67 (T1) to 25.32% (T3). The highest lipid content was 5.36% (T2) and the lowest 1.69% (T3). The ash content ranged from 4.50 to 4.62%. The highest luminosity value was obtained for T2 (59.69) and the lowest for T3 (57.24). The highest average shear force (18.01 N) was obtained for T3. Good sensory characteristics were obtained for all treatments, with acceptability indexes varying from 68.67 to 87.11%. However, the highest purchase intention was declared by 72% of panelists who certainly or probably would purchase T1.