Elaboração de uma semi-conserva de carne de jacaré-açú (Melanosuchus niger)

Abstract

The application of food preservation methods can add value to the product benefited, with a focus on meat derivatives. In order to take advantage of the Amazon raw material, this work had the objective of elaborating a semiconservative using alligator-sugar (Melanosuchus niger) meat. The elaboration stages were divided in two: the first one was the elaboration of the Brine of Healing using the cuts of the syrup and loin in the proportion of Acetic Acid (CH3COOH) and 5% of Sodium Chloride (NaCl); placed at a controlled temperature at 5 ° C for 30 days, with the addition of Flavoring Brine (olive oil and Brazil nut oil) added to condiments and soy lecithin for emulsification. The product was pasteurized at 70 ° C for 20 min, and stored at 25 ° C / 90 days. The pH, acidity, Nitrogen of total volatile bases - NBVT and microbiological were determined. In the microbiological analysis the values of Salmonella spp, total coliforms and thermotolerant were determined and all the results were, within the standard required by the current legislation. The results of the physico-chemical analysis were stable during the 90 days of storage at room temperature of 25 ° C, pH values confirmed that immersion in acid and commercial salt at the proposed concentrations were enough to promote the reduction of pH and thus keeping stable for the proposed period of three months. The process addresses the possibility of greater commercial use of alligator meat.