Journal of Food Technology and Preservation

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Functional food made from bullfrog meat for children in vulnerability

International Conference on Food safety and Hygiene
September 06-08, 2018 | Edinburgh, Scotland

Eliane Rodrigues

Agricultural Research Company, Brazil

Posters & Accepted Abstracts : J Food Technol Pres

DOI: 10.4066/2591-796X-C1-003

Abstract:

Bullfrog meat has high biological value protein in which all amino acids essential to human metabolism are present, high content of polyunsaturated fatty acids, despite having extremely low fat content, and is an important source of absorbable calcium, promoting improvements in metabolism, especially the immune system. These attributes were observed when choosing raw material for the elaboration and production of food supplements for children in early childhood, not only to ensure adequate nutrition, creation of healthy eating habits, and good physical and mental development, but also to counteract chronic malnutrition, muscular atrophy, fatigue, weakness, and obesity, problems which have been growing worse in developing countries. This functional food reduces the costs of treatments for these pathologies, which is especially important in cases of inborn errors of metabolism, such as food allergies. The five formulas developed as food supplements presented macro nutrient values within parameters recommended for infants and children in early childhood by the World Health Organization (WHO) and was prepared with usually neglected parts of the bullfrog carcass, increasing profitability to the producer. The developed technological process is a simple procedure, which does not require expensive equipment or extensive training, promoting social insertion, while producing food within ideal standards of nutrition and hygienic conditions.

Biography:

Eliane Rodrigues graduated in Pharmacy and has a PhD in Technological Processing and Hygiene of Products of Animal Origin from Fluminense Federal University, Brazil. She is the lead researcher at the State Center for Research in Food Quality of the Agricultural Research Company of the State of Rio de Janeiro, Brazil. She has over 100 publications, patent filings, Ad hoc consultancies in several leading journals, in addition to being author to chapters in technical books and Good Manufacturing Practices manuals. 

E-mail: [email protected]

PDF HTML
Get the App