Production of flour made from bullfrog’s meat and bone

Abstract

Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. Ot is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronomy, which contain high calcium bioavailability, and represent about 40% of the product's total weight. A meat-and-bone flour called Low Cost Alternative Food has been developed, which, in addition to being functional and rich in protein and calcium, presents similar flavor to that of unmixed bullfrog meat, allowing food enrichment. Dehydration of the skeleton was carried out in an oven, and the remaining material was crushed and then vacuum packed, all in compliance with the standards for good manufacturing practices and under good sanitary conditions, making it microbiologically fit for human consumption for a total of 60 days while stored under refrigeration. Results showed a composition of 25% mineral matter, 60% protein which presented a 90% digestibility rate, only 12% fat, and 2% carbohydrates. This composition can compensate for calcium deficiency and malnutrition due to the quality of its protein.

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

“…No histamine and sulfur-based compounds were detected in any of the samples, with an established limit of detection of 1.00 µg g −1 , in accordance with the Brazilian standard of 10 mg 100 g −1 [17] and the North American standard of 5 mg 100 g −1 [40]. A value of 1 mg 100 g −1 histamine has been previously reported for thermally processed bullfrog meat [9]. Therefore, both the raw bullfrog materials and the final products formulated herein presented satisfactory hygienic-sanitary conditions, with no significant handling and processing interferences concerning product safety.…”

“…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].…”

GINS2 affects activity/differentiation, apoptosis and proliferation of osteoblast and osteoclast in steroid-induced osteonecrosis of the femoral head by regulating P53/GADD45A signaling pathway

“…Osteonecrosis of the femoral head (ONFH) is a common refractory disease in the department of orthopedics leading to femoral head collapse and hip dyskinesia (Wang et al, 2019;Seixas et al, 2020). ONFH includes two types: non-traumatic ONFH and traumatic ONFH (Amanatullah et al, 2011;Mont et al, 2006).…”

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

“…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).…”