This work studied the effect of rosemary on the quality of smoked frog meat (Rana catesbeiana) through the analysis of sensory characteristics, centesimal composition, and processing performance. The carcasses were immersed in a solution of brine (20%), in the proportion of 2:1 (volume of brine/weight), soaked in olive oil and smoked at a temperature range from 50 to 90 °C. The experimental delineation was entirely casual with 2 treatments (T1 = frog carcass with rosemary; T2 = frog carcass without rosemary) with 16 repetitions. For the statistical analysis, the SAEG 2004 program, with 5% of significance was used. The smoked carcasses presented medium values of rude protein (28,39%), total lipids (5,13%), and ashes (2,79%) comparatively higher than the values of the in natura carcasses (23,41; 2,29, and 0,85%). The rosemary did not affect the centesimal composition. The frog carcasses smoked with rosemary presented better acceptance concerning aroma. The rosemary did not affect the results of the other sensory characteristics. Frog meat can be smoked with and without rosemary since it does not interfere in the product acceptance.
bull-frog; processing; aromatic herbs
