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Article

Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

by
Luiz Rogério G. Magalhães
1,
Victor F. Moebus
1,*,
Airton A. Castagna
2,
Marcos Aronovich
3,
Carlos Eduardo R. Coutinho
4,
Saida Favotto
5,
Edi Piasentier
5,
Luiz A. M. Keller
6 and
Eliana F. M. Mesquita
7
1
Post Graduation Program in Hygiene Veterinary and Technology Processes of Animal Product Origins, Federal Fluminense University, Niterói 24230-321, Brazil
2
Independent Researcher, Niterói 24120-191, Brazil
3
Veterinary School, Castelo Branco University, Campus Penha, Rio de Janeiro 21012-351, Brazil
4
Fisheries Foundation Institute of the State of Rio de Janeiro (FIPERJ), Niterói 24030-020, Brazil
5
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
6
Zootechnics and Sustainable Agro-Socio-Environmental Development Department, Federal Fluminense University, Niterói 24020-141, Brazil
7
Food Technology Department, Federal Fluminense University, Niterói 24230-321, Brazil
*
Author to whom correspondence should be addressed.
Foods 2023, 12(22), 4064; https://doi.org/10.3390/foods12224064
Submission received: 14 September 2023 / Revised: 24 October 2023 / Accepted: 30 October 2023 / Published: 8 November 2023
(This article belongs to the Special Issue Meat and Its By-Products’ Processing, Preservation, and Quality Evaluation)
Versions Notes

Abstract

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.
Keywords: liver pâté; seafood technology; bullfrog torso; minced meat; spoilage products liver pâté; seafood technology; bullfrog torso; minced meat; spoilage products

Share and Cite

MDPI and ACS Style

Magalhães, L.R.G.; Moebus, V.F.; Castagna, A.A.; Aronovich, M.; Coutinho, C.E.R.; Favotto, S.; Piasentier, E.; Keller, L.A.M.; Mesquita, E.F.M. Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses. Foods 2023, 12, 4064. https://doi.org/10.3390/foods12224064

AMA Style

Magalhães LRG, Moebus VF, Castagna AA, Aronovich M, Coutinho CER, Favotto S, Piasentier E, Keller LAM, Mesquita EFM. Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses. Foods. 2023; 12(22):4064. https://doi.org/10.3390/foods12224064

Chicago/Turabian Style

Magalhães, Luiz Rogério G., Victor F. Moebus, Airton A. Castagna, Marcos Aronovich, Carlos Eduardo R. Coutinho, Saida Favotto, Edi Piasentier, Luiz A. M. Keller, and Eliana F. M. Mesquita. 2023. "Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses" Foods 12, no. 22: 4064. https://doi.org/10.3390/foods12224064

APA Style

Magalhães, L. R. G., Moebus, V. F., Castagna, A. A., Aronovich, M., Coutinho, C. E. R., Favotto, S., Piasentier, E., Keller, L. A. M., & Mesquita, E. F. M. (2023). Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses. Foods, 12(22), 4064. https://doi.org/10.3390/foods12224064

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