@article{article_67699, title={Determination of Shelf Life in Fried and Boiled Frog Meat Stored in Refrigerator in 3.2± 1.08°C}, journal={Ege Journal of Fisheries and Aquatic Sciences}, volume={26}, pages={115–119}, year={2009}, author={Çaklı, Şükran and Kışla, Duygu and Cadun, Aslı and Dinçer, Tolga and Cağlak, Emre}, keywords={Frog, texture, rancidity, fried, boiled}, abstract={<p>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. <br /> </p>}, number={2}, publisher={Ege University}