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International Journal of Food Sciences and Nutrition Volume 59, 2008 - Issue 7-8
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Original

Comparison of fatty acid, mineral and proximate composition of body and legs of edible frog (Rana esculenta)

Fatih Özogul Department of Fishing and Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
,
Associate Prof. Dr >Yesim Özogul Department of Fishing and Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, TurkeyCorrespondence[email protected]
,
A. Ilkan Olgunoglu Department of Fishing and Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
&
Esmeray Kuley Boga Department of Fishing and Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
Pages 558-565 | Published online: 06 Jul 2009

Citations (7)

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Read on this site (1)

Gülsün Özyurt & Miray Etyemez. (2015) Changes of Fatty Acid Composition in Frog Legs (Rana esculenta) During Cold Storage Period: Irradiation Effect. Journal of Aquatic Food Product Technology 24:5, pages 481-489.
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Articles from other publishers (6)

Sylvia Indriani, Supatra Karnjanapratum, Nilesh Prakash Nirmal & Sitthipong Nalinanon. (2023) Amphibian Skin and Skin Secretion: An Exotic Source of Bioactive Peptides and Its Application. Foods 12:6, pages 1282.
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Muhsin Mani, Abdullah Altunışık & Kenan Gedik. (2021) Bioaccumulation of Trace Elements and Health Risk Predictions in Edible Tissues of the Marsh Frog. Biological Trace Element Research 200:10, pages 4493-4504.
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Marianthi Hatziioannou, Efkarpia Kougiagka, Ioannis Karapanagiotidis & Dimitris Klaoudatos. (2022) Proximate Composition, Predictive Analysis and Allometric Relationships, of the Edible Water Frog (Pelophylax epeiroticus) in Lake Pamvotida (Northwest Greece). Sustainability 14:6, pages 3150.
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Lucía Ruiz Haddad, Viridiana Tejada-Ortigoza, Sandra Teresita Martín-del-Campo, Iván Balderas-León, Mariana Morales-de la Peña, Luis Eduardo Garcia-Amezquita & Jorge Welti-Chanes. (2022) Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients. Food Chemistry 372, pages 131232.
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Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, Mohammed Gagaoua, Francisco J. Barba & José Manuel Lorenzo. 2019. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet 385 408 .
Tacnur Baygar & Nevin Ozgur. (2010) Sensory and Chemical Changes in Smoked Frog (Rana esculanta) Leg During Cold Storage (4°C±1). Journal of Animal and Veterinary Advances 9:3, pages 588-593.
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