Abstract
Residues from Cayman farming processing are usually designated to animal feed. Due to its high nutritional value, the use of those residues as restructured products in human alimentation can beneficial as another source of revenue to alliagator farmers. In this study was evaluated composition and acceptance of a smoked-breaded restructured product (nuggets) elaborated with minced Cayman yacare meat. The product was submitted to two smoking processes to further enhance palatability (liquid and powder smoke). The products are composed in 61.30% moisture, 18.27% crude protein, 10.32% total lipids, 2.54% mineral matter and 7.85% carbohydrates, with no difference between the treatments. Colorimetry showed an average red intensity (a*) 17.85, and a yellow intensity (b*) 23.75, with an average luminosity (L*) 51.94 between the two smoking methods. Score for sensory parameters were all above 7 on a hedonic scale 1 to 9, and for purchase intent, the score was 4, whose scale used was 5 points. With these results, the analysed product is considered to have high market potential. In conclusion, the product developed was well accepted and with high nutritional value that can used as an alternative to meat generated in Cayman yacare deboning process.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
