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September 06-08, 2018 | Edinburgh, Scotland
Food safety and Hygiene
International Conference on
Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2
Functional food made from bullfrog meat for children in vulnerability
Eliane Rodrigues
Agricultural Research Company
, Brazil
B
ullfrog 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 rawmaterial for the elaboration and production
of food supplements for children in early childhood, not only to
ensureadequatenutrition, creationofhealthyeatinghabits, 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
foodwithin ideal standards of nutrition and hygienic conditions.
Speaker 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:
eli_rodrigues@terra.com.brEliane Rodrigues
,
Food Safety 2018, Volume 2
DOI: 10.4066/2591-796X-C1-003