The development of an acceptable culinary product using crocodile meat

Abstract

The increase in world population growth and an increasing middle class challenge the food industry to explore alternative sources of animal protein. This study examined the potential acceptance of crocodile meat as an alternative animal protein source. The crocodile industry globally has mainly consisted of crocodile leather/skin trade for the fashion industry, while crocodile meat has been considered a by-product. Little is known about the sensory perceptions and how the properties of the product contribute to its acceptance. Consumers’ sensory perceptions of innovative crocodile meat products (sous-vide crocodile, crumbed crocodile strips, curry filled dumplings and smoked kebabs) were studied. Affective sensory evaluations were performed and consumers (n=87) assessed the food products’ sensory attributes means of a 9-point hedonic scale. This was done to explore the food’s identity and contribution to sensory perceptions and experience. CATA was conducted using 20 sensory characteristics. Insights into how the product characteristics influence sensory liking and acceptance for regular consumption were gained. CATA results showed a value of p < 0.05, regarding differences in the sensory profiles between the crocodile meat products. ANOVA and LS Means results showed that crumbed strips were most preferred for all sensory attributes. The overall liking and liking of texture of the curried dumplings had the lowest score. The sous-vide product gained the lowest results for appearance, flavour and aroma. Factor analysis illustrated expected sensory characteristics corresponded with the most preferred products’ sensory characteristics. Promotion of crocodile meat as an alternative protein was positively concluded. Familiar preparation methods help to increase acceptability. Crumbing products could enhance crocodile meat. It is recommended that further research should be done.