Evaluación del color, las propiedades texturales y sensoriales de salchicha elaborada con carne de babilla (Caiman Crocodilus Fuscus) / Evaluation of the color, texture and sensory properties of sausage made with spectacled caiman meat (Caiman Crocodilus Fuscus)

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.

En la presente investigación, se utilizaron 10 colas de babilla (Caiman crocodilus) de 2 Kg cada una, empacadas al vacío a -20 °C y almacenadas durante 8 días. Con la carne magra se elaboró una salchicha a la cual se le evaluó el color, la textura y la calidad sensorial para observar su frescura y a una salchicha elaborada análisis sensorial y un análisis de perfil de textura (TPA). Los parámetros de color fueron L*= 65.04, a*= -0.98 y b*= 0.98, por lo que se considera un tipo de carne blanca lo cual está determinado por la alta luminosidad, se obtuvo una fuerza de corte con cizalla Warner Bratzler de 7,67 Kgf que se considera como de terneza intermedia. La salchicha elaborada presentó muy buena aceptación por parte de los evaluadores en cuanto a su sabor, en el TPA los resultados de dureza, adhesividad, elasticidad, cohesividad, gomosidad y masticabilidad fueron 2,01 N, -8,53 j, 0,83, 0,74, 14,71 N y 12,26 N respectivamente, evidenciando que la carne de babilla presenta una buena calidad para la elaboración de emulsiones cárnicas, además, presenta una buena estabilidad debido a que el porcentaje de pérdidas por cocción fue de 5,9 %.

Characterization of Serum Complement Activity in Three Species of Crocodilians from Southeast Mexico.

To characterize the serum complement innate immune system in three species of crocodilians native to southeast Mexico. Methodology: Plasma collected from three wild crocodilian species native to southeast Mexico were exposed to sheep red blood cells (SRBCs) to measure hemolysis, which is used as an indication of serum complement immune activity. Results: Incubation of different volumes of plasma from Crocodylus acutus, Crocodylus moreletii, and Caiman crocodilus resulted in a volume-dependent increase in SRBC hemolysis. However, while maximum hemolysis for C. acutus and C. moreletii were both approximately five-fold higher than that of Ca. crocodilus. A kinetic study revealed that the hemolysis was rapid, with near-maximum activity recorded at 30 min for C. acutus and C. moreletii. However, Ca. crocodilus activity exhibited a significant increase (P<.5) only between one and two hours. A thermal analysis showed that the SRBC hemolysis was maximal at temperatures to which these species thermoregulate. The thermal profiles were similar for all three species, although the activity was lower for Ca. crocodilus (P<.01). The SRBC hemolysis was strongly inhibited by mild heat treatment (56°C,30 min) and also by EDTA, indicating that the hemolytic activity was probably due to the presence of crocodilian serum complement activity. The EDTA-inhibited activity was restored by the addition, of a 20mM excess of Ca2+or Mg2+, but not Fe2+orCu2+, thus exhibiting the specific need for Ca2+orMg2+. Conclusions: The serum complement activities of C. acutus and C. moreletii are much higher (P<.01) than Ca. crocodilus, which may be related to the maximum sizes and increased aggressive natures of C. acutus and C. moreletii.