Avaliação físico química da carne de jacaré-do-pantanal (Caiman yacare Daudin 1802) de idades diferentes

Abstract

With the objective of evaluating the chemical and physical composition of swampland alligator meat (Caiman yacare Daudin 1802), of different ages, samples of two courts of 10 swampland alligator were collected, being: 05 animals 14 months and 05 animals with 26 months, servants in captivity. The used courts were of tail and neck. They were certain in the chemical composition: moisture, protein, ethereal extract and ashes; and in the physical composition: weight loss for cooking (WLC) and break force (BF). There was interaction (P<0.05) for moisture and for break force (BF). The animals with 14 months presented average of higher moisture (76.75%) in the tail that the animals with 26 months (74.48%). The averages of ethereal extract varied of: 0.40% to 0.54% among the courts for the animals of 14 months and of 0.51% to 0.84% for the animals of 26 months. The found protein values were: 23.57% in the tail and 24.37% in the neck in the animals of 14 months; and of 24.26% in the tail and 23.74% in the neck for the animals of 26 months. The medium value of WLC, in the animals with 14 months was larger (40.02%), that in the animals of 26 months (33.82%). The animals abated with age of 14 months presented softer meat and values of ethereal extract smaller the animals abated with 26 months, demonstrating for these parameters a better physical and chemical quality.