New cuts of bullfrog carcass and its application in asian gastronomy

Abstract

The consumption of bullfrog meat has been increasing in Brazil due to its nutritional quality and pleasant texture. The present study aimed to increase the percentage of use of the carcass marketed in the retail market, adding value, with the creation of new cuts in regions previously neglected and discarded, due to the small amount of muscle tissue. A new mapping was created aiming at its full use, in addition to the flank and thigh, innovative regions such as the front legs, hind paw muscles, located just after the thighs, and the last portion of the hind paw. On the back, the cuts called. Back bone and rib were, respectively, the central and peripheral bone parts of the carcass, used in broths and soups, as a technique to add value to these less used cuts in cooking. More elaborate meals were prepared with the thighs. For the valorization of the less noble parts, softening processes were used, by fast or slow cooking, these muscles being added to salads and fillings, respectively. The new cuts were used in the culinary techniques of Asian Gastronomy, being approved through sensory analysis carried out with Maifun salad, with a new version of the Tom Kha Gai soup, one with only bullfrog meat and the other with meat meal. and carcass bones (AABC); and introducing roasted Paris mushrooms in the fillings, providing a better use of the carcass, with a more digestive and hypocaloric menu with health promotion, when compared to traditional cuisine.

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

“…Remodeling the classification of carcass products marketed for different purposes makes it more economical to use these routinely discarded portions. Similar carcass yields and ratios are noted compared to other studies that evaluate the use of animal cuts and their nutritional composition [11,12]. The academic literature consistently affirms the presence of a relationship between a favorable carcass yield and high-quality meat, be it in terms of nutritional parameters or meat quality [23].…”

“…Potassium was the most abundant mineral in all samples, followed by P, sodium, Mg, and Ca. Since most micronutrients are involved in biochemical reactions, the forechest meat contains lower K, P, and Mg contents compared to livers (p < 0.05), albeit non-significantly [11]. Minerals are an important part of metabolic reaction bioprocesses in living organisms.…”

“…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 development of new fishery-based products is favorable for the production of high nutritional value foodstuffs and should take advantage of the high amounts of rejected raw material to this end. In this sense, bullfrog meat consumption has become significantly relevant and is now the focus of research aiming at the development of new products, reinforcing food chain production [11,16]. In this regard, novel technologies have emerged to target and favor fishery products as food sources, transforming rejected meat into nutritious products with high market acceptance, such as surimi, pâtés, dumplings, nuggets, and fish burgers [1,10,[13][14][15].…”