Physicochemical characterization of mechanically separated meat from carcasses caiman-from-Pantanal (Caiman crocodilus yacare) from different localities

Obtaining mechanically separated meat (MSM) of caiman allows the best use of the meat adhered to the carcass where studies can be made for the characterization and subsequent technological processing of products derived from caiman. The objective of this work was physicochemically characterize the MSM of caiman-from-Pantanal Brazilian from different localities - Cáceres-MT and Corumbá-MS. The carcasses were processed by using appropriate equipment in order to obtain the MSM. The MSM was then packed in low density polyethylene bags and deep-freezed at -32 °C. Subsequently, the proximate composition was analyzed: moisture, ash, protein, lipid. In addition, pH, TBARS, and Total Volatiles Bases rates were analyzed over the storage period at -18°C for 90 days, in triplicate for each sample. The obtained MSM from caimans coming from different localities were identified as A and B, respectively; the samples presented low lipid (between 1.29 and 3.50%) and high protein rates (between 17.41 and 17.49%). The had pH values between 6.39 and 6.80, due to the presence of marrow and calcium phosphate in the bones. Regarding TBARS, the MSM had rates between 0,224 and 0,612 mg malonaldehyde/kg of sample. Total Volatiles Bases rates were analyzed and resulted in values between 4.90 and 7.93 mg/100g of sample. It was possible to characterize caiman MSM, showing potential application in the development of caiman meat products. There were differences (p < 0.05) on the values of pH, TBARS, total volatile bases and lipid content between the caiman MSM from different localities.