E.Ü. Su Ürünleri Dergisi, vol.26, no.2, pp.115-119, 2009 (International Refereed University Journal)
Abstract: The comparative study was conducted on the effects of cooking methods in whole frog’s meat. Boiling and frying cooking
methods were used and the samples were stored in the refrigerator (3.2± 1.08 °C) for determining the shelf-life. Boiling process
gave the better results according to chemical and sensory analysis than fried product. TBA values of fried samples were achieved
to 10.60 ± 0.12 (mg malonaldehyde/kg) when boiled samples were 8.16±0.57 (mg malonaldehyde/kg). The 9th day of the storage
rancidity was also determined by panelists in sensory evaluation. Both samples lost their brightness according to the color
measurements. Texture profile analyses results showed us the significant differences in hardness, chewiness, springiness and
adhesiveness parameters between boiled and fried samples. According to the chemical analysis, frog meat cooked by either frying
or boiling were found shelf-life stable until 9th day in refrigerator storage.
Key Words: Frog, texture, rancidity, fried, boiled.