Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.

Background: The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring.

Results: The process yield of liquid-smoked fillets was higher (69.