Frog meat microbiota (Lithobates catesbeianus) used in infant food

Rodrigues, Érika de Carvalho; Filho, José Teixeira de Seixas; Mello, Sílvia Conceição Reis Pereira; Castagna, Airton Antonio; Sousa, Marcos Aurélio de; Silva, Ulisses Pereira

doi:10.1590/s0101-20612014005000004

Cited by 7 publications

(5 citation statements)

References 5 publications

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“…Coliforms, enterococci, and staphylococci are common bacterial contaminants in fishery products, originating mainly in the handling stage. Thermotolerant coliforms, Salmonella spp., and coagulase-positive Staphylococcus present in the bullfrog raw material were all within Brazilian legislation standards from the handling stage to the storage period [8,10,20]. Adequate heat treatment contributes to significant microbial population reductions in final fish meat preparations [1].…”

Section: Microbiological and Toxicological Characterizations Of The F...mentioning

confidence: 97%

“…No intrusive odor was noted in the final products, ensuring food quality. Furthermore, all samples were homogeneous and contained no solid residues, which could lead to handling or consumer risks [1,8].…”

Section: Macro-and Micronutrient Pâté Contentsmentioning

confidence: 99%

“…In this regard, frog meat contains high protein and adequate amino acid contents, as well as low lipid levels and high polyunsaturated fatty acid percentages, resulting in low fat and cholesterol products. The differentiated composition and nutritional value of this meat compared to other animal products attracts consumers and is beneficial in treating certain diseases and physiological disorders, mainly allergies [8,9].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

Magalhães,

Moebus,

Castagna

et al. 2023

Foods

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The development of balanced, healthy, ready-to-consume, and easy-to-prepare products has led to the development of new food technologies. Despite their high commercial value, bullfrog (Aquarana catesbeiana) carcasses result in low yields, with the thighs being the most marketed in comparison to other carcass portions. In this sense, liver pâté is a traditional food consumed worldwide, mainly in European countries, and may be prepared by incorporating bullfrog meat by-products and certain viscera. In this context, the aim of the present study was to develop a pâté product based on a mixture comprising 50% grounded bullfrog torso meat and 50% liver paste, with each treatment incorporating 10% liver paste increments, totaling five final mixtures. The nutritional compositions and physicochemical, microbiological, and toxicological characteristics of each mixture were assessed. The dry matter percentage of the prepared product was determined to be 27.00%, while mineral content was 1.45%, lipid content was 4.00%, and total protein content was 20.00%. Finally, microbiological counts were in agreement with current food safety regulations. The developed pâté serves as a standard, recycling underused industrial materials, adding value to the production chain at low operational costs, creating a more accessible market, and promoting the popularization of this type of meat.

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Section: Microbiological and Toxicological Characterizations Of The F...mentioning

confidence: 97%

Section: Macro-and Micronutrient Pâté Contentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

Magalhães,

Moebus,

Castagna

et al. 2023

Foods

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“…Frog meat consumption has increased, and its fans are attracted not only by its taste, but, mainly, by its nutritional properties (PAIXÃO; BRESSAN, 2009;SEIXAS FILHO et al, 2020). The use of frog meat is recommended in diets aimed at fi ghting cholesterol, obesity and high blood pressure; for the treatment of gastrointestinal disorders mainly for children allergic to other animal proteins (MELLO et al, 2006;OLIVEIRA et al, 2013;RODRIGUES et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Development of freeze-dried products with frog meat for special diets: microbiological and sensory traits

Andrade

Filho

Rodrigues

et al. 2022

RCA

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Frog meat has high nutritional value and can be used by children with food intolerances and by the elderly to prevent osteoporosis and arterial hypertension. In this study, we developed different instant-soup preparation methods using seasoned and shredded frog meat with vegetables ready for consumption after rehydration; as well as preparation methods for shredded, seasoned and dehydrated frog meat for use in the preparation of soups. Four preparation methods were considered in the sensory tests: M1 -Freeze-drying of the soup after preparation with seasoned frog back meat plus vegetables, M2 -Freeze-drying of the soup after preparation with seasoned frog leg meat plus vegetables; M3 -Soup prepared with freeze-dried seasoned frog back meat plus vegetables; and M4 -Soup prepared with freeze-dried seasoned frog leg meat plus vegetables. The freeze-dried powdered soups and the freeze-dried seasoned meats used in the preparation of the soups were subjected to the following microbiological analyses: count of thermotolerant coliforms and Bacillus cereus; identifi cation of coagulase-positive Staphylococcus; and isolation and identifi cation of Salmonella spp. The results of microbiological analyses showed that all samples met the standards established by the National Health Surveillance Agency of Brazil for frog meat, dried food fi sh and powder mixtures for instant products. The results of the acceptance test revealed that all soups were accepted in terms of overall impression and purchase intention, although M3 was statistically the least accepted (P < 0.05). The paired-comparison test did not indicate a preferred sample (P > 0.05). The availability of quality semi-prepared products will facilitate and expand frog meat consumption and marketing, promoting both the growth of the industry and the production sector and rendering frog farming more attractive and competitive.

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“…Frog meat has a high protein content with adequate balance of amino acids, low lipid content and high percentages of polyunsaturated fatty acids (Noll & Lindau, 1987), providing carcass with low-fat and cholesterol (Casali, Moura & Lima, 2005). The differentiated composition and nutritional value of this meat attract consumers, compared to other animal foods, since they have beneficial characteristics in treating certain diseases and physiological disorders (Rodrigues et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

<b>Carcass yield and proximate composition of bullfrog (<i>Lithobates catesbeianus</i>)

Ayres

Damasceno

Moro

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This work evaluated five classes of weight of bullfrog (Lithobates catesbeianus) seeking to define the ideal slaughter weight for the species. We used 79 bullfrogs, distributed in a completely randomized design (class 1 < 100 g (n = 10); class 2 from 101 to 150 g (n = 17); class 3 from 151 to 200 g (n = 24); class 4 from 201 to 250 g (n = 14); and class 5 >251 g (n = 14)), which were euthanized, weighted and gutted. For the carcass yield, we weighed the clean torso, thighs, liver, skin and head. The clean torso was subjected to chemical composition analysis. The carcass yield was, on average, 49% with no difference between weight classes (p > 0.05). The yield of posterior thighs was significantly higher for the lower weight class, which also presented higher percentage of paws (28.37 ± 0.63 and 9.33 ± 0.21, respectively) (p < 0.05). The percentages of visceral fat and skin showed a progressive increase along with the weight of the animals; the class with individuals weighing 201-250 grams showed the higher values (p < 0.05). The chemical composition indicated that individuals above 251 grams showed lower values of ether extract and higher values of crude protein (0.99 ± 0.14 and 15.80 ± 0.64, respectively) (p < 0.05). So, it is recommended the slaughter of bullfrogs weighing more than 201 grams, because of better yield and meat quality.Keywords: exotic species, meat processing, raniculture. Rendimento de carcaça e composição centesimal da rã-touro (Lithobates catesbeianus)RESUMO. O objetivo do trabalho foi comparar cinco diferentes classes de peso de rã-touro (Lithobates catesbeianus), buscando definir o peso ideal de abate para a espécie. Foram utilizados 79 exemplares de rãs-touro, distribuídas em um delineamento inteiramente casualizado (classe 1 <100 g (n = 10); classe 2 de 101 a 150 g (n = 17); classe 3 de 151 a 200 g (n = 24); classe 4 de 200 a 250 g (n = 14), e classe 5 > 251 g (n = 14)), que foram eutanaziados, pesados e eviscerados. Para o rendimento da carcaça foram pesados: tronco limpo, coxas, fígado, patas, pele e cabeça. O tronco limpo foi submetido à análise de composição centesimal. O rendimento de corpo limpo foi em média 49%, sem diferença entre classes (p > 0,05). O rendimento das coxas posteriores foi significativamente maior para a menor classe de peso, e essa classe também apresentou maior porcentual de patas (28,37 ± 0,63 e 9,33 ± 0,21, respectivamente) (p < 0,05). As porcentagens de gordura visceral e pele apresentaram um aumento progressivo concomitante ao peso dos animais, sendo que a classe com indivíduos de 201 a 250 g apresentou os maiores índices (p < 0,05). Na composição centesimal observou-se que indivíduos acima de 251 g, apresentaram menores valores de extrato etéreo e maior valor de proteína (0,99 ± 0,14 e 15,80 ± 0,64, respectivamente) (p < 0,05). Para melhor aproveitamento é recomendado que rãs-touro sejam abatidas com peso superior a 201 g, pois apresentam melhores rendimentos e características da carne.Palavras chave: espécie exótica, processamento de carne, ranic...

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Frog meat microbiota (Lithobates catesbeianus) used in infant food

Cited by 7 publications

References 5 publications

Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

Development of freeze-dried products with frog meat for special diets: microbiological and sensory traits

<b>Carcass yield and proximate composition of bullfrog (<i>Lithobates catesbeianus</i>)

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