New cuts of bullfrog carcass and its application in asian gastronomy
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/12732 |
Resumo: | The consumption of bullfrog meat has been increasing in Brazil due to its nutritional quality and pleasant texture. The present study aimed to increase the percentage of use of the carcass marketed in the retail market, adding value, with the creation of new cuts in regions previously neglected and discarded, due to the small amount of muscle tissue. A new mapping was created aiming at its full use, in addition to the flank and thigh, innovative regions such as the front legs, hind paw muscles, located just after the thighs, and the last portion of the hind paw. On the back, the cuts called. Back bone and rib were, respectively, the central and peripheral bone parts of the carcass, used in broths and soups, as a technique to add value to these less used cuts in cooking. More elaborate meals were prepared with the thighs. For the valorization of the less noble parts, softening processes were used, by fast or slow cooking, these muscles being added to salads and fillings, respectively. The new cuts were used in the culinary techniques of Asian Gastronomy, being approved through sensory analysis carried out with Maifun salad, with a new version of the Tom Kha Gai soup, one with only bullfrog meat and the other with meat meal. and carcass bones (AABC); and introducing roasted Paris mushrooms in the fillings, providing a better use of the carcass, with a more digestive and hypocaloric menu with health promotion, when compared to traditional cuisine. |
id |
UNIFEI_219c6fc7af4a266767e22b59b31bfed9 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/12732 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
New cuts of bullfrog carcass and its application in asian gastronomyNuevos cortes de carcasa de rana toro y su aplicación en gastronomía asiáticaNovos cortes de carcaça de rã-touro e sua aplicação na gastronomia asiáticaCarne de rana toroGastronomíaCocina asiáticaBuenas prácticas de fabricaciónNuevos cortes de canal.Bullfrog meatGastronomyAsian cuisineGood manufacturing practicesNew carcass cuts. Carne de rã-touroGastronomiaCozinha asiáticaBoas práticas de fabricaçãoNovos cortes da carcaça.The consumption of bullfrog meat has been increasing in Brazil due to its nutritional quality and pleasant texture. The present study aimed to increase the percentage of use of the carcass marketed in the retail market, adding value, with the creation of new cuts in regions previously neglected and discarded, due to the small amount of muscle tissue. A new mapping was created aiming at its full use, in addition to the flank and thigh, innovative regions such as the front legs, hind paw muscles, located just after the thighs, and the last portion of the hind paw. On the back, the cuts called. Back bone and rib were, respectively, the central and peripheral bone parts of the carcass, used in broths and soups, as a technique to add value to these less used cuts in cooking. More elaborate meals were prepared with the thighs. For the valorization of the less noble parts, softening processes were used, by fast or slow cooking, these muscles being added to salads and fillings, respectively. The new cuts were used in the culinary techniques of Asian Gastronomy, being approved through sensory analysis carried out with Maifun salad, with a new version of the Tom Kha Gai soup, one with only bullfrog meat and the other with meat meal. and carcass bones (AABC); and introducing roasted Paris mushrooms in the fillings, providing a better use of the carcass, with a more digestive and hypocaloric menu with health promotion, when compared to traditional cuisine.El consumo de carne de rana toro ha ido en aumento en Brasil debido a su calidad nutricional y textura agradable. El presente estudio tuvo como objetivo incrementar el porcentaje de uso de la canal comercializada en el mercado minorista, agregando valor, con la creación de nuevos cortes en regiones previamente desatendidas y descartadas, debido a la pequeña cantidad de tejido muscular. Se creó un nuevo mapeo para aprovecharlo al máximo, además del pañal y el muslo, regiones innovadoras como la paleta (patas delanteras), los músculos de las patas traseras, ubicados justo después de los muslos, y la última porción de las traseras. pata. En la parte de atrás, los cortes llamaron. Suam y Costelinha fueron, respectivamente, las partes óseas centrales y periféricas de la canal, utilizadas en caldos y sopas, como técnica para agregar valor a estos cortes menos utilizados en la cocción. Se prepararon comidas más elaboradas con los muslos. Para la valorización de las partes menos nobles se utilizaron procesos de ablandamiento, por cocción rápida o lenta, añadiéndose estos músculos a ensaladas y rellenos, respectivamente. Los nuevos cortes se utilizaron en las técnicas culinarias de la Gastronomía Asiática, siendo aprobados mediante análisis sensorial realizado con ensalada Maifun, con una nueva versión de la sopa Tom Kha Gai, una con solo carne de rana toro y la otra con harina de carne. Y huesos de canal. (AABC); e introducir setas de París asadas en los rellenos, proporcionando un mejor aprovechamiento de la canal, con un menú más digestivo e hipocalórico con promoción de la salud, en comparación con la cocina tradicional.O consumo da carne de rã-touro vem aumentando no Brasil devido a sua qualidade nutricional e textura agradável. O presente estudo teve por objetivo ampliar o percentual de utilização da carcaça comercializada no mercado varejista, agregando valor, com a criação de novos cortes em regiões antes negligenciadas e descartadas, devido a pouca quantidade de tecido muscular. Foi criado novo mapeamento visando ao seu aproveitamento total, além da fraldinha e coxa, regiões inovadoras como a Palheta (patas dianteiras), músculos da pata traseira, localizados logo após as coxas, e a última porção da pata traseira. No dorso, os cortes denominados de. Suam e Costelinha foi, respectivamente, a parte óssea central e a periférica da carcaça, utilizadas em caldos e sopas, como técnica para agregar valor a esses cortes menos utilizados na culinária. Com as coxas foram preparadas refeições mais elaboradas. Para a valorização das partes menos nobres, utilizou-se processos de amaciamento, por cozimento rápido ou lento, sendo estes músculos adicionados nas saladas e nos recheios, respectivamente. Os novos cortes foram utilizados nas técnicas culinárias da Gastronomia Asiática, sendo aprovados por meio de análises sensoriais realizadas com salada Maifun, com nova versão da sopa Tom Kha Gai, sendo uma somente com carne de rã-touro e a outra acrescida de farinha de carne e ossos da carcaça (AABC); e introdução nos recheios dos cogumelos Paris assados, proporcionando um melhor aproveitamento da carcaça, com um cardápio mais digestivo e hipocalórico com promoção da saúde, quando comparado com a culinária tradicional.Research, Society and Development2021-02-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1273210.33448/rsd-v10i2.12732Research, Society and Development; Vol. 10 No. 2; e47810212732Research, Society and Development; Vol. 10 Núm. 2; e47810212732Research, Society and Development; v. 10 n. 2; e478102127322525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/12732/11505Copyright (c) 2021 Laura Kiyoko Ide; José Teixeira de Seixas Filho; Sílvia Conceição Reis Pereira Mello; Joyce Tarsia Garcia Cafierohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessKiyoko Ide, LauraSeixas Filho, José Teixeira de Mello, Sílvia Conceição Reis Pereira Cafiero, Joyce Tarsia Garcia 2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12732Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:13.951643Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
New cuts of bullfrog carcass and its application in asian gastronomy Nuevos cortes de carcasa de rana toro y su aplicación en gastronomía asiática Novos cortes de carcaça de rã-touro e sua aplicação na gastronomia asiática |
title |
New cuts of bullfrog carcass and its application in asian gastronomy |
spellingShingle |
New cuts of bullfrog carcass and its application in asian gastronomy Kiyoko Ide, Laura Carne de rana toro Gastronomía Cocina asiática Buenas prácticas de fabricación Nuevos cortes de canal. Bullfrog meat Gastronomy Asian cuisine Good manufacturing practices New carcass cuts. Carne de rã-touro Gastronomia Cozinha asiática Boas práticas de fabricação Novos cortes da carcaça. |
title_short |
New cuts of bullfrog carcass and its application in asian gastronomy |
title_full |
New cuts of bullfrog carcass and its application in asian gastronomy |
title_fullStr |
New cuts of bullfrog carcass and its application in asian gastronomy |
title_full_unstemmed |
New cuts of bullfrog carcass and its application in asian gastronomy |
title_sort |
New cuts of bullfrog carcass and its application in asian gastronomy |
author |
Kiyoko Ide, Laura |
author_facet |
Kiyoko Ide, Laura Seixas Filho, José Teixeira de Mello, Sílvia Conceição Reis Pereira Cafiero, Joyce Tarsia Garcia |
author_role |
author |
author2 |
Seixas Filho, José Teixeira de Mello, Sílvia Conceição Reis Pereira Cafiero, Joyce Tarsia Garcia |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Kiyoko Ide, Laura Seixas Filho, José Teixeira de Mello, Sílvia Conceição Reis Pereira Cafiero, Joyce Tarsia Garcia |
dc.subject.por.fl_str_mv |
Carne de rana toro Gastronomía Cocina asiática Buenas prácticas de fabricación Nuevos cortes de canal. Bullfrog meat Gastronomy Asian cuisine Good manufacturing practices New carcass cuts. Carne de rã-touro Gastronomia Cozinha asiática Boas práticas de fabricação Novos cortes da carcaça. |
topic |
Carne de rana toro Gastronomía Cocina asiática Buenas prácticas de fabricación Nuevos cortes de canal. Bullfrog meat Gastronomy Asian cuisine Good manufacturing practices New carcass cuts. Carne de rã-touro Gastronomia Cozinha asiática Boas práticas de fabricação Novos cortes da carcaça. |
description |
The consumption of bullfrog meat has been increasing in Brazil due to its nutritional quality and pleasant texture. The present study aimed to increase the percentage of use of the carcass marketed in the retail market, adding value, with the creation of new cuts in regions previously neglected and discarded, due to the small amount of muscle tissue. A new mapping was created aiming at its full use, in addition to the flank and thigh, innovative regions such as the front legs, hind paw muscles, located just after the thighs, and the last portion of the hind paw. On the back, the cuts called. Back bone and rib were, respectively, the central and peripheral bone parts of the carcass, used in broths and soups, as a technique to add value to these less used cuts in cooking. More elaborate meals were prepared with the thighs. For the valorization of the less noble parts, softening processes were used, by fast or slow cooking, these muscles being added to salads and fillings, respectively. The new cuts were used in the culinary techniques of Asian Gastronomy, being approved through sensory analysis carried out with Maifun salad, with a new version of the Tom Kha Gai soup, one with only bullfrog meat and the other with meat meal. and carcass bones (AABC); and introducing roasted Paris mushrooms in the fillings, providing a better use of the carcass, with a more digestive and hypocaloric menu with health promotion, when compared to traditional cuisine. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-24 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12732 10.33448/rsd-v10i2.12732 |
url |
https://rsdjournal.org/index.php/rsd/article/view/12732 |
identifier_str_mv |
10.33448/rsd-v10i2.12732 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12732/11505 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 2; e47810212732 Research, Society and Development; Vol. 10 Núm. 2; e47810212732 Research, Society and Development; v. 10 n. 2; e47810212732 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052670897291264 |