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

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 othe...

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Published in:Foods Vol. 12; no. 22; p. 4064
Main Authors: Magalhães, Luiz Rogério G, Moebus, Victor F, Castagna, Airton A, Aronovich, Marcos, Coutinho, Carlos Eduardo R, Favotto, Saida, Piasentier, Edi, Keller, Luiz A. M, Mesquita, Eliana F. M
Format: Journal Article
Language:English
Published: Basel MDPI AG 01-11-2023
Subjects:
Amino acids
bullfrog torso
Carcasses
Consumers
Dietary minerals
Dry matter
Fisheries
Food
Food quality
Food safety
Food technology
Histamine
Lipids
Liver
liver pâté
Marketing
Meat
Microbiology
minced meat
Mixtures
Nutrient content
Rana catesbeiana
Raw materials
Safety regulations
seafood technology
spoilage products
Torso
Traditional foods
Viscera
Brazil
Japan
Germany
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Summary: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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ISSN:2304-8158
2304-8158
DOI:10.3390/foods12224064