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The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The process yield of liquid\u2010smoked fillets was higher (69.8%) compared to hot\u2010smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot\u2010smoked fillets and the liquid\u2010smoked fillets presented 456.2 and 589.7\u00a0g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      moisture, 262.3 and 263.7\u00a0g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      crude protein, 218 and 85\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      total lipids, and 26.0 and 20.9\u00a0g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The liquid\u2010smoked 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\u2010smoked fillets. \u00a9 2022 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.12009","type":"journal-article","created":{"date-parts":[[2022,5,14]],"date-time":"2022-05-14T00:08:37Z","timestamp":1652486917000},"page":"6423-6431","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Pantanal yacare (\n                    <i>Caiman yacare<\/i>\n                    ) tail fillets subjected to traditional hot smoking and liquid smoke"],"prefix":"10.1002","volume":"102","author":[{"given":"Maria Luiza Rodrigues","family":"de Souza","sequence":"first","affiliation":[{"name":"Universidade Estadual de Maring\u00e1, Programa de P\u00f3s\u2010Gradua\u00e7\u00e3o em Zootecnia  Maring\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vit\u00f3ria Regina Makuxi","family":"Fernandes","sequence":"additional","affiliation":[{"name":"Secretaria da Educa\u00e7\u00e3o e do Esporte do Paran\u00e1  Londrina Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eliane","family":"Gasparino","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Maring\u00e1, Programa de P\u00f3s\u2010Gradua\u00e7\u00e3o em Zootecnia  Maring\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marcos Eduardo","family":"Coutinho","sequence":"additional","affiliation":[{"name":"Instituto Brasileiro de Meio Ambiente e dos Recursos Naturais Renov\u00e1veis, Centro de Conserva\u00e7\u00e3o e Manejo de R\u00e9pteis e Anf\u00edbios  Lagoa Santa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ver\u00f4nica Oliveira","family":"Vianna","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Ponta Grossa  Ponta Grossa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2053-2672","authenticated-orcid":false,"given":"Marcos Ant\u00f4nio","family":"Matiucci","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Maring\u00e1, Programa de P\u00f3s\u2010Gradua\u00e7\u00e3o em Ci\u00eancia de Alimentos  Maring\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Melina Franco","family":"Coradini","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Maring\u00e1, Programa de P\u00f3s\u2010Gradua\u00e7\u00e3o em Zootecnia  Maring\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gislaine Gon\u00e7alves","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Maring\u00e1, Programa de P\u00f3s\u2010Gradua\u00e7\u00e3o em Zootecnia  Maring\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marcio Douglas","family":"Goes","sequence":"additional","affiliation":[{"name":"Universidade Estadual do Oeste do Paran\u00e1, Programa de P\u00f3s\u2010Gradua\u00e7\u00e3o em Zootecnia  Marechal Candido Rondon Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2437-4800","authenticated-orcid":false,"given":"Elenice Souza","family":"dos Reis Goes","sequence":"additional","affiliation":[{"name":"Universidade Federal da Grande Dourados, Faculdade de Ci\u00eancias Agr\u00e1rias  Dourados Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4646-6036","authenticated-orcid":false,"given":"Giuliana","family":"Parisi","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food, Environment and Forestry Universit\u00e0 degli Studi di Firenze  Florence Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2389-0467","authenticated-orcid":false,"given":"Andresa Carla","family":"Feihrmann","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Maring\u00e1, Programa de P\u00f3s\u2010Gradua\u00e7\u00e3o em Ci\u00eancia de Alimentos  Maring\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2022,5,30]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2012.01.023"},{"key":"e_1_2_7_3_1","first-page":"385","volume-title":"Exotic Meats: An Alternative Food Source. 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