Our objective was to examine the effects of high hydrostatic pressure (HHP) on physico-chemical properties and bacteriological quality of caiman (. Caiman crocodilus yacare) meat. Caiman tail meat was cut into 25g chunks, individually vacuum packaged, and allocated to four treatments: non-treated (NT; not subjected to HHP), and samples subjected to HHP at 200MPa (P2), 300MPa (P3), and 400MPa (P4). Physico-chemical properties, fatty acid profile, and bacteriological quality were evaluated. All HHP treatments (P2, P3, and P4) demonstrated lower (. P<0.05) microbial loads than NT. HHP decreased (. P<0.05) n-3 polyunsaturated fatty acid content and hypocholesterolemic/hypercholesterolemic ratio. However, HHP increased (. P<0.05) n-6/n-3 ratio as well as indices of atherogenicity and thrombogenicity, which are critical indicators for the risk of cardiac diseases. The results suggest that while HHP improves bacteriological safety, it can compromise the fatty acid profile and nutritive value of caiman meat, which is rich in polyunsaturated fatty acids.
|Number of pages||6|
|State||Published - Oct 1 2015|
Bibliographical noteFunding Information:
This work was supported by the Federal Agency for Support and Evaluation of Graduate Education (CAPES) as well as the National Counsel of Technological and Scientific Development (CNPq), grants 400136/2014-7 , 151460/2014-0 , and 303477/2014-8 , Brazil. The authors thank the Cooperativa dos Criadores de Jacare do Pantanal (COOCRIJAPAN) for providing caiman meat.
© 2015 Elsevier Ltd.
- Bacteriological quality
- Caiman crocodilus yacare
- Fatty acid composition
- High pressure processing
ASJC Scopus subject areas
- Food Science