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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

ALVIS, Armando et al. Evaluation of the color, texture and sensory properties of sausage made with spectacled caiman meat (Caiman Crocodilus Fuscus). Rev. chil. nutr. [online]. 2017, vol.44, n.1, pp.89-94. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182017000100012.

In the present investigation, 10 tails from spectacled caimans (Caiman crocodilus) 2 Kg each, packed under vacuum at -20 ° C and stored for 8 days were used. A sausage was made with the lean meat and was evaluated by color, texture and sensory quality to observe freshness, conduct a sensory analysis and texture profile analysis (TPA). The color parameters were L*= 65.04, a*= -0.98 and b*= 0.98. Because of the high brightness it is considered a type of white meat. A cut strength measurement of 7.67 Kgf was obtained by Warner Bratzler method, which is considered as intermediate tenderness. The sausage was very well received by evaluators for taste. The TPA results of hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were 2.01 N, j -8.53, 0.83 0.74, 14.71 N and 12.26 N respectively, showing that spectacled caiman meat has good quality for the production of meat emulsions and, as the cooking loss percentage was 5.9%, also has good stability.

Palabras clave : Spectacled caiman meat; color; texture; sensory analysis.

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