Chemical Composition of Wild and Cultured Marsh Frog (Rana ridibunda)

1 Istanbul University, Faculty of Fisheries, Department of Aquaculture, Laleli, Istanbul, Turkey
2 Istanbul University, Faculty of Fisheries, Department of Seafood Processing Technology and Quality Control, Laleli, Istanbul, Turkey
3 TUBITAK Marmara Research Center, Food Institute, Gebze Kocaeli, Turkey
4 Trakia University Faculty of Veterinary Medicine, Department of Animal Husbandry, BG - 6000 Stara Zagora, Bulgaria


CAGILTAY, F., N. ERKAN, A. SELCUK, O. OZDEN, D. DEVRIM TOSUN, S. ULUSOY and A. ATANASOFF, 2014. Chemical composition of wild and cultured marsh frog (Rana ridibunda). Bulg. J. Aric. Sci., 20: 1250-1254


Marsh frog has a very good meat composition and is consumed as a delicacy in countries as France, Belgium, Germany, Italy and many others. The aim of this study is to estimate chemical composition of wild and cultured water frogs. Results show that the average protein value of frog meat is relatively high, 18.52 and 22.95 g/100 g meat, respectively for wild and cultured frog. Fat content is low 0.74 and 0.93 g/100 g meat, respectively from wild and cultured frogs. Colour parameters of wild and cultured frog meat is similar (L* value = 53.83 – 50.13, a* value = 4.81 – 3.38 and b* value = 3.91 – 3.84). The content of most of amino acid is higher in meat of cultured frog then in wild frog (P<0.05) except non essentials amino acid serine, cysteine and alanine. The differences are reflection of higher protein content and higher sum of amino acids in meat of cultured frogs. Amino acid content of meat protein however shows higher values of leucine and proline in cultured, compare to wild frog. It was found that meats of both wild and cultured frog had high amounts of highly unsaturated fatty acids (C18:2, C18:4, C20:5 and C22:6), with favourable ratio of Ω-3 to Ω-6 fatty acids. In meat of cultured frog dominated Ω-3 unsaturated fatty acid, while in wild frog meat are more Ω-6 fatty acids. Content of Important minerals like Fe, Mg, and P is higher in cultured than wild frog. Observed small differences in composition in wild and cultured frog meat reflected some difference of feeding. The results showed that cultured frogs have as valuable chemical composition as the wild frogs and other sea foods.

Key words: chemical composition, wild frog, cultured frog, Rana ridibunda, frog meat, amino acids, fatty acids, minerals

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