Frog meat microbiota (Lithobates catesbeianus) used in infant food

• Main Authors: Eliane Rodrigues, José Teixeira de Seixas Filho, Silvia Conceição Reis Pereira Mello, Airton Antonio Castagna, Marcos Aurélio de Sousa, Ulisses Pereira Silva
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-03-01
• Series: Food Science and Technology
• Subjects: preschool; food security; microbiological quality of food
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100007&lng=en&tlng=en

Captive breeding of bullfrog (Lithobates catesbeianus) is of great economic potential, mainly for its thighs and leather. The nutritional quality of frog meat includes properly balanced amino acids with a protein profile of high biological value, low fat and low cholesterol, and high digestibility due to its short chain molecule structure. It is recommended by doctors and nutritionists, especially for protein restricted children or malnourished children. Aiming to aggregate value to the segment and offer a product with nutritional properties that meet the need of children aged six months and above, a meat product based on the composition of frog meat was developed experimentally. To ensure raw material quality after bleaching and deboning, the microbiota present in the frog meat was determined. The analyses were performed according to Brazilian laws. It was observed that the resident and transient microbiota met the standards set by regulations. The results found were: mesophyll 4.5 x 10(4) CFU/g; Staphylococcus coagulase positive 2.0 x 10² CFU/g; negative for Salmonella sp. and Aeromonas spp. The findings indicate that the raw material showed satisfactory sanitation even in terms of family industry.