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.