COMPARATIVE EFFECTS OF VARIOUS FROG MEAT PROCESSING METHODS ON QUALITY, NUTRITION, AND SENSORY ATTRIBUTES

Abstract

This study compares the effects of different processing methods on the sensory qualities and
overall quality of frog meat. Processing methods examined include grilling, deep frying, shallow
frying, and smoking. The samples underwent sensory, proximate, and chemical analyses to assess
the impact of these methods. The proximate analysis revealed that the deep-fried samples had
the following composition: moisture 6.30%, protein 47.59%, fat 23.29%, and texture 2.519%.
The shallow-fried samples showed moisture 10.50%, protein 56.12%, fat 10.28%, and texture
0.95%, while grilling yielded results of moisture 17.70%, protein 38.05%, fat 13.77%, and texture
0.58%. The smoked samples revealed moisture 9.60%, protein 53.51%, fat 8.01%, and texture
1.71%. Sensory evaluation indicated that deep-fried samples were the most favored, while
smoked samples were the least preferred. However, local Gashua merchants primarily utilize the
smoking method due to its cost-effectiveness. Additionally, differences were noted in the color,
taste, aroma, and texture of frog meat processed by the various methods. While there was no
significant difference in color between deep-fried and shallow-fried samples, taste varied among
processing methods, although all were acceptable to panelists. The mineral analysis showed
significant differences in calcium content across the samples, with deep-fried frog meat having
considerably lower calcium levels compared to those processed by other methods.