Technical factors in processing affecting the quality of frog floss (Rana rugosa)

This study aims to develop a processed food product from Thai frog (Rana rugosa). The research identifies optimal seasoning ratios, including fish sauce (1.5%, 2%, 2.5%) and sugar (2%, 2.5%, 3%), to enhance sensory quality. It also evaluates the effects of drying temperature (60°C, 70°C, 80°C) and drying time (60, 70, and 80 minutes) on protein content and moisture level in frog meat, as well as determining product shelf life. The results indicate that the formulation containing 1% salt, 0.5% monosodium glutamate, 2.5% fish sauce, and 2% sugar achieved the highest sensory scores (color: 5.68; aroma: 5.72; taste: 6.03 on a 7-point scale), due to its desirable color, aroma, and natural sweetness. Drying at 80°C for 60 minutes produced a product with suitable moisture content (19.42%) and high protein content (40.43 g/100 g). The product can be stored for up to 21 days under ambient conditions