Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.
Maria Luiza Rodrigues de SouzaVitória Regina Makuxi FernandesEliane GasparinoMarcos Eduardo CoutinhoVerônica Oliveira ViannaMarcos Antônio MatiucciMelina Franco CoradiniGislaine Gonçalves OliveiraMarcio Douglas GoesElenice Souza Dos Reis GoesGiuliana ParisiAndresa Carla FeihrmannPublished in: Journal of the science of food and agriculture (2022)
The liquid-smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot-smoked fillets. © 2022 Society of Chemical Industry.
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