Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal

Abstract

The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products.There was no significant difference (p > 0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu and Mn), but the contents of K, P and Mg were higher in thigh and calf than in the fore-chest (p < 0.05). The salt-soluble, water-soluble and insoluble protein bands in SDS-PAGE electrophoresis, from fore-chest, thigh and calf were similar, with the most abundant bands being 35 kDa (salt-soluble protein), 35-48 kDa (water-soluble protein) and 48 kDa (insoluble protein). The results showed that the insoluble protein content in the fore-chest meat was higher than that in the thigh meat and calf meat, but the salt-soluble protein fraction was the most abundant in thigh meat.These results showed that the nutrients in different parts of bullfrog meat were different.

Natural occurrences and characterization of Elizabethkingia miricola infection in cultured bullfrogs (Rana catesbeiana)

“…With the progress of socio-economic development and increases in people’s standard of living, the demands for food safety and quality keep increasing. The bullfrog is increasingly consumer friendly as a good quality meat, and recently, demand for bullfrog has been increasing ( Schloegel et al., 2010 ; Zhu et al., 2021 ). The aquaculture of American bullfrogs for the meat industry has expanded worldwide.…”

Comparative transcriptomic analysis of gene expression profiles in the liver and spleen of American bullfrog (Lithobates catesbeianus) in response to Citrobacter freundii infection

“…Since their introduction to mainland China in the 1950s, bullfrogs have been commercially reared in various provinces in China. As a result of the tenderness, rapid growth, strong adaptability, and high market value of bullfrog meat, its production in China reached 500,000 tons in 2019 (Zhang et al, 2016;Zhu et al, 2021).…”

“…Since their introduction to mainland China in the 1950s, bullfrogs have been commercially reared in various provinces in China. As a result of the tenderness, rapid growth, strong adaptability, and high market value of bullfrog meat, its production in China reached 500,000 tons in 2019 (Zhang et al, 2016; Zhu et al, 2021). Similar to the aquaculture of other aquatic species, frog farming has also facilitated various viral and bacterial diseases (Di et al, 2022; Hsieh et al, 2021; Mendoza et al, 2012).…”

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

“…These include the development of novel products such as pâtés, sausages, and preserves. It is, however, important to emphasize the need to maintain adequate sensory characteristics in order to ensure consumer acceptance and accessibility [10][11][12].…”

“…The Mechanically Deboned Meat (Mechanically Separated Meat-MSM) technique is an alternative offered by the fishing industry to the industrial sector for product diversification, resulting in easy-to-digest foodstuffs rich in proteins and minerals, mainly including calcium and phosphorus and vitamins A, D, and complex B [12]. The upholding of the fishery industry in the current consumer market is directly associated with its ability to respond to new consumer demands, and the development of new types of fishery meat products with less impact on modern consumer routines has become a new requirement for healthy, differentiated, balanced, and easy to prepare foodstuffs with high nutritional value [1,10,[13][14][15].…”