Global Journal of Fisheries and Aquaculture received 294 citations as per Google Scholar report
Garrincha Coutinho Firmino
The Amazon region is recognized as source of fish for the food industry. The interest in new products made from exotic animal meat has increased. The present study was carried out to evaluate carcass and meat characteristics of Amazon caiman. Samples (n=184) of Melanosuchus niger were collected from a protected area in the Amazonas State (Brazil). The meat was analyzed for proximate composition: Moisture content 78.17%, protein 19.23%, lipids 1.09%, and ash 0.73%. The yield of the carcasses and cuts were evaluated, and the average yield of carcass was 57.02%. The tail cuts had the highest yield. The results obtained can be useful for new Amazon basin products as well as for product labeling.
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