LAUSR

Some conservation methods can add value to the product involved, especially those that involve meat derivatives. To take advantage of the raw materials available in the Amazon region, a semi-preserve using the meat of black caiman ( Melanosuchus niger ) was elaborated and evaluated for 90 days. The product was prepared using a curing brine of 4% acetic acid and 5% sodium chloride (NaCl), tail meat and back strap (sirloin), and was maintained at a controlled temperature of 5 °C for 30 d., with subsequent addition of flavoring brine (olive oil or Brazil nut oil), seasoning and soy lecithin for emulsification. The product was pasteurized at 70 °C/20 min and stored at 25 °C/90 d. The proximate composition, pH, acidity index, total volatile base nitrogen (TVBN), were determined. In the microbiological analysis for Salmonella sp., total coliforms and E. coli were within the standards required by current Brazilian legislation. The results of the physical-chemical analyses showed that the product had remained stable during the 90 d. of storage at room temperature (25 °C), and the pH values confirm that the immersion in acetic acid and sodium chloride in the proposed concentrations were enough to promote the reduction of pH and thus maintain the stability of the product.