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| Effects of Different Thermal Processing Methods on the Eating Quality of Bullfrog (Rana catesbeiana) Leg Meat |
| WEN Xinyi, LI Qing, HONG Hui, TAN Yuqing, SHU Rui, LUO Yongkang |
| 1. Collage of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Guangdong Xingwa Agricultural Technology Co. Ltd., Zhaoqing 526000, China |
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Abstract Objective: To explore the effects of four thermal processing methods, namely, steaming, boiling, roasting, and frying, on the eating quality of bullfrog (Rana catesbeiana) leg meat in order to lay the theoretical basis for the optimization of its thermal processing. Methods: Thermally processed samples were obtained by steaming for 5 min, boiling for 5 min, roasting for 5 min, and deep-frying for 3 min, and examined for processing yields, basic nutrients contents, color, sensory quality, texture characteristics, moisture distribution, type and contents of volatile flavor compounds, and in vitro digestive properties. Results: The fried sample had the highest protein (26.12%) and fat (5.53%) contents. Both roasted and fried samples were harder and less tender. Boiling and roasting were more likely to result in water loss from bullfrog leg meat. Thermal treatments reduced the number of volatile compounds and decreased the digestibility of bullfrog leg meat. Conclusion: Boiling and steaming are more suitable for the thermal processing of bullfrog leg meat, which can better maintain the nutritional quality and tenderness of bullfrog leg meat while conferring it a better flavor.
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2025, Vol. 39 
