Frog meat products: Acceptance or aversion sensory?

Abstract

This study investigated whether intrinsic and extrinsic characteristics influence frog-meat based products acceptance. Focus group was held with frog meat products to define the main attributes to be used in CATA (Check-all-that-apply) list. Three products were selected and evaluated in the acceptance test associated with CATA, in 2 sessions: test with information on the presence of frog meat, and test with information on the benefits of its consumption. The results showed that the products were well accepted by the evaluators and knowledge about the benefits of frog meat positively influenced the acceptance of pie. For frog meat stroganoff and pie, the most evident characteristics were "chicken-like flavor" and "light texture"; for the cake predominated the attributes "fish-like flavor" and "cod-like texture". The characteristics "frog" and "disgusting" did not influence the results, with low frequency recorded. The elaborated products presented possibility of inclusion of frog meat in the consumer market.