title: Yacare caiman (Caiman yacare) trim hamburger and sausage subjected to different smoking techniques.
abstract: 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.
  
  
  CONCLUSIONS
  For all the products, the hot smoking resulted in the lowest acceptability.
authors.affiliation: Universidade Estadual de Maringá, Av. Colombo 5790, 87020-900, Maringá, Parana State, Brazil.
authors.forename: Vitória Regina Takeuchi
authors.initials: VR
authors.lastname: Fernandes
authors.forename: Maria Luiza Rodrigues
authors.initials: ML
authors.lastname: Souza Franco
authors.forename: Jane Martha Graton
authors.initials: JM
authors.lastname: Mikcha
authors.forename: Vera Lúcia Ferreira
authors.initials: VL
authors.lastname: de Souza
authors.forename: Eliane
authors.initials: E
authors.lastname: Gasparino
authors.forename: Marcos Eduardo
authors.initials: ME
authors.lastname: Coutinho
authors.forename: Augusto
authors.initials: A
authors.lastname: Tanamati
authors.forename: Ana Paula
authors.initials: AP
authors.lastname: Del Vesco
mesh_terms: D000489:Alligators and Crocodiles; D000818:Animals; D003116:Color; D003258:Consumer Behavior; D004032:Diet; D004041:Dietary Fats / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006358:Hot Temperature; D006801:Humans; D008055:Lipids / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D012906:Smoke; D013649:Taste; D014867:Water
chemical_list: D004041:Dietary Fats; D008055:Lipids; D012906:Smoke; D014867:Water
keywords: Caiman yacare; hamburger; sausage; smoking