NUTRITIONAL, TECHNOLOGICAL AND BIOACTIVE POTENTIAL OF MEALS FROM BULLFROG (Lithobates catesbeainus) SLAUGHTER RESIDUES

Bullfrog meat is still considered an exotic raw material, and consequently its residues are still eventually released into the environment. which may have nutritional, bioactive and technological properties. The study aimed to dry the by-products of frog slaughter and analyze their nutritional, technological and antioxidant parameters. Initially, the study was conducted with the production of viscera flour (Fvis), heads (Fcab) and foot tips (Fpat) of bullfrogs, by drying in an oven at 60° C, with forced convection, for approximately 10 hours, and then they were crushed. The flours obtained were analyzed for chemical composition, by gravimetry, titrology and cold extraction; fatty acid profile, by gas chromatography; mineral profiling, by atomic absorption spectrometry; antioxidant capacity by the ABTS and FRAP methods, determination of the chelating ability of iron, in addition to the technological properties of water absorption capacity (CAA) and oil absorption capacity (CAO), protein solubility, emulsifying activity index (IAE) and emulsion stability index (IEE). All flours presented protein levels above 50%. Fvis stood out for its higher lipid content (24.3%), while Fcab and Fpat flours had higher ash content, about 24%. The lipids present in the flours showed a rich profile in unsaturated fatty acids. The Aterogenicity (AI) and Thrombogenicity (TI) Indices showed that its consumption can bring positive effects to prevent cardiovascular diseases.