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

Abstract

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.