Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal

The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other...

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Bibliographic Details
Published in:Food science of animal resources 2021-11, Vol.41 (6), p.1049-1059
Main Authors: Zhu, Yanli, Bao, Min, Chen, Chong, Yang, Xiaoli, Yan, Wenliang, Ren, Fazheng, Wang, Pengjie, Wen, Pengcheng
Format: Article
Language:Korean
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Summary:The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products. There was no significant difference (p>0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn), but the contents of K, P, and Mg were higher in thigh and calf than in the fore-chest (p
ISSN:2636-0772
2636-0780