Quality Factors of Commercial Snail Fillets as Affected by Species.

RESEARCH BACKGROUND

This study fulfils a need for investigation of a quality profile of snail fillets. Edible snails are a famous food product consumed worldwide and treated as delicacy. Nutritional value, colour and textural properties, such as hardness, are critical factors that impact consumer acceptance of the product. Hardness of snail meat is affected by its native original microstructure.

EXPERIMENTAL APPROACH

Fresh snails of the farmed species wild and farmed and wild were used in order to investigate the qualitative profile of snail meat. Proximate composition, hardness and colour measurements were conducted on fillets of all species. The histological structure of the fillets of was examined.

RESULTS AND CONCLUSIONS

Quality parameters of snail fillets were studied. A novel method of hardness analysis was proposed where the cylindrical part of snail fillets from the mid-posterior region with specific geometry 6 mm diameter and 6 mm height was used. The suitability of the mid-posterior region was enhanced by the uniform structure confirmed by the histological analysis. snail fillet had the highest energy content and the highest hardness but the lowest carbohydrate content. The species was evaluated with the highest values of (redness), (yellowness) and * (chroma) compared to other species. Parameter (lightness) of wild snail fillets was lower than of the farmed ones due to age, diet, farming or environmental conditions, but it could also be related to snail carbohydrate content.

NOVELTY AND SCIENTIFIC CONTRIBUTION

This study yielded notable results on qualitative characteristics of snail fillets as food and important information is given on its meat properties. Furthermore, a novel methodology of hardness is provided in order to minimize natural, breeding and environmental influences. Finally, the research outcomes could lead to proper handling methods for further fabrication of snail meat.