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What is Bullfrog Liver Pâté: Safety and Quality Analysis about?

This study focuses on the development of a pâté made from the meat and liver of Bullfrog (Lithobates catesbeianus), analyzing its physicochemical, microbiological, and toxicological properties. The pâté demonstrated a dry matter percentage of 27.00%, with acceptable levels of minerals, lipids, and proteins, while meeting microbiological safety standards. The findings suggest that this pâté could enhance the value of underutilized materials in the food production chain.

Author

anacarolinambcm

Language

EN