Production, Properties and Shelf – Life of Intermediate Moisture Snail Meat

Description

Download Production, Properties and Shelf – Life of Intermediate Moisture Snail Meat. Food Science and Technology students who are writing their projects can get this material to aid their research work.

Abstract

This research was carried out to study the influence of three cooking methods (frying, smoking and roasting) on the physicho-chemical properties and the shelf – life of snail meat (Achachatina marginata).

The snail meat was first washed using different washing agents (lime, alum, salt and ash) and through sensory evaluation, the best washing agent was selected and used to prepare snail meat samples for subsequent processing.

The snail from the best washing agents was divided into 4 portions to correspond to the following curing humectant which were used in cook-soak equilibration: salt alone, salt + glycerol, salt + k- sorbate and salt + k-sorbate + glycerol.

The cured samples were analyzed for proximate composition, mineral, microbial characteristics and sensory properties. Portions of products from each curing solution were subsequently subjected to three different methods of cooking namely smoking, frying and roasting.

These products were also stored at ambient conditions (28⁰C – 32⁰C) for 31days and analyzed at 6day interval for indices of shelf – stability which included water activity, protein solubility, TBA values, pH and microbial quality.

Introduction

Food security is a major problem in the developing countries of the world. Diets of an average citizen in this region is carbohydrate based with little or no protein source with a great potential of reducing insulin level in the blood of the consumer.

Moreover, consumption of animal protein, which is known to be a better source of this nutrient, is extremely low in this region (Omole, 1999). Cases of malnutrition are more prevalent in the developing countries than in other parts of the world.

Consequently, thousands of children die every year of starvation and malnutrition (FAO, 1996). Animal production is faced by many problem in the developing countries, for instance, high cost of animal feed constitutes a major impediment in most projects as a result of continuous competition between man and animal for most of the ingredients (Adeyemo and Longe, 2001).

Animal protein is superior to plant protein as it contains all the essential amino acids in adequate proportions (Tewe, 1997).

Low consumption of animal proteins in the developing countries is borne out of poverty and ignorance. Unavailability and low production of livestock are indeed a major problem. It is very clear that regular livestock can no longer meet the demands of the fast growing population of the world.

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