Hambúrgueres de aparas de jacaré-do-pantanal (Caiman yacare) submetidos a diferentes técnicas de defumação / Hamburguers from pantanal caiman meat (Caiman yacare) subjected to different smoking techniques

Avaliaram-se hambúrgueres de aparas de jacaré-do-pantanal (Caiman yacare) quanto à composição centesimal, cor e análise sensorial. O delineamento foi inteiramente ao acaso, em três tratamentos: T1= sem defumação; T2= defumação a quente e T3= defumação líquida, e nove repetições. As aparas foram moídas e condimentadas para o hambúrguer. Os hambúrgueres para defumação a quente foram colocados no defumador 60 min a 60ºC com gerador de fumaça por fricção. Foi pulverizada fumaça líquida, sobre os produtos (T3), e estes foram colocados em desidratador por 60 min a 60ºC. Houve diferença significativa quanto à composição centesimal entre os hambúrgueres defumados, T2 = 43,1% e T3 = 60,9%, e verificou-se menor teor de umidade em relação aos sem defumação, 73,3%. A proteína, 39,9%, e as cinzas, 6,1%, foram mais altas nos defumados a quente. Os hambúrgueres defumados a quente apresentaram menor luminosidade, 42,05, e maiores valores do croma a*, 14,65, e b*, 28,57, em relação aos demais tratamentos. As variáveis sensoriais foram significativas para sabor, textura e aceitação geral. Os produtos defumados a quente apresentaram a pior aceitação. Concluiu-se que a defumação a quente proporciona produtos com menor teor de umidade, com pigmentação mais intensa, porém menos aceitos pelos provadores.

Hamburgers made from minced meat of Pantanal caiman (Caiman yacare) were evaluated for their centesimal composition, color and sensory perception. The experiment was structured in a completely randomized design with three treatments (T1 = no smoke; T2 = smoked with hot smoke and T3 = smoked with liquid smoke), with nine repetitions each. The meat was minced and seasoned for the hamburgers. The hamburgers destined to hot smoking were placed in the smoker (60 min at 60ºC) with smoke generated through friction. The liquid smoke was sprayed in the samples (T3), next they were placed in dehydrators (60 min at 60ºC). There was a significant difference in centesimal composition, the smoked hamburgers (T2 = 43.1% and T3 = 60.9%) presenting significantly less moisture than non-smoked products (73.3%). Protein (39.9%) and ash (6.1%) were higher for the hot-smoked samples. The hot-smoked hamburgers had less luminosity (42.05) and higher values of chroma a* (14.65) and b* (28.57) than the other treatments. The sensorial parameters evaluated were significant for flavor, texture and general acceptance. The hot-smoked products had the worst acceptance. It was concluded that the hot smoke provided products with less moisture and higher pigmentation, but with less acceptance from the judges.

Skeletogenesis of the pectoral girdle and forelimbs in embryos of Caiman yacare (Daudin, 1802) (Crocodylia, Alligatoridae)

Embryos of Caiman yacare were collected and subjected to the bone clearing and staining protocol in orderto analyze the ontogenetic patterns of ossification of the pectoral girdle and forelimb skeleton. The osseousstructure of the girdle and forelimbs of C. yacare begins to ossify starting at 30 days of incubation, withthe presence of dye retention in the scapula, coracoids, humerus, radius and ulna bones. During embryonicdevelopment, the autopodio of C. yacare has four bones in the carpus, the radial, ulnar, pisiform and carpaldistal 4+5 bone. Their ossification begins at 39 days of incubation with the radial, followed by the ulnar, and at54 days, the pisiform and the distal carpal 4 + 5. Each mesopodio has 5 metacarpi and are present 15 phalanges,two in digits I and V, three in digits II and IV, and four in digit III (phalangeal formula 2:3:4:3:2). Ossificationof the metacarpi starts at 27 days of incubation, following the sequence MCII=MCIII=MCIV>MCI>MCV.The first phalanges begin the process of ossification on day 36, continuing up to the last day of incubation.The sequence of ossification of the proximal phalanges is PPI=PPII=PPIII>PPIV=PPV, that of the medialphalanges is MPII>MPpIII>MPdIII>MPIV, and that of the distal phalanges is DPI>DPII>DPIII>DPV>DPIV.The ontogenetic pattern of the bones of the forepaw of C. yacare generally differs from that of other reptiles,although there are some similarities.