RESUMO
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. CONCLUSION: For all the products, the hot smoking resulted in the lowest acceptability.
Assuntos
Jacarés e Crocodilos , Comportamento do Consumidor , Manipulação de Alimentos/métodos , Qualidade dos Alimentos , Produtos da Carne/análise , Fumaça , Paladar , Animais , Cor , Dieta , Gorduras na Dieta/análise , Temperatura Alta , Humanos , Lipídeos/análise , ÁguaRESUMO
Glycine max soybean and its derivates stand out as functional food due to its content being free of aglycon isoflavones and their respective beta-glucosides. This study is aimed at classifying and quantifying the isoflavones content in defatted soy flour (DSF) derivates and textured soy protein (TSP). From DSF and TSP samples found in the market, the soy protein isolates (SPI) and the soluble soy protein concentrate (SSPC) were obtained. The isoflavones were extracted from SPI and from SSPC, classified, and quantified through HPLC. The isoflavones daidzein and genistein and their glucosides daidzin, genistin, were found. For the SPI obtained from the TSP, values of beta-glucosides came out with an average of 32.08 mg/100 g. However, for the SPI obtained from the DSF, values averaged 13.32 +/- 0.172 mg/100 g. The highest content levels were observed in the derivates obtained from TSP. SPI was found with the lowest levels of daidzin in SSPC obtained from the DSF. Genistein was only observed in the supernatant, a derivate of SSPC obtained from TSP. During the derivatization process, losses of up to 35.7% of isoflavones in the precipitate occurred. Both SPI and SSPC, obtained from DSF and from TSP, presented great concentration of b-glucosides compounds.