IntroductionThe objective of the present research was to carry out a comparative assessment of copper, zinc, and selenium concentrations in the meat of edible land snails collected in Poland (Helix pomatia, Cornu aspersum maxima, and Cornu aspersum aspersum), as well as to determine the effect of preliminary processing of Roman snails (Helix pomatia) on the content of the aforementioned elements.Material and MethodsIn the first stage, determinations were made on unprocessed snail meat. In the second stage, the study focused on Roman snails and consisted in an additional evaluation of frozen meat after full processing. Zinc and copper contents were determined by flame atomic absorption spectrometry and the selenium content was established by graphite furnace atomic absorption spectrometry.ResultsThe selenium content differed significantly among all three species. The copper content in Roman snails differed significantly from that in farmed snails. No significant difference in the zinc level was noted among the three snail species. The selenium content in raw and processed meat of Roman snails did not show any significant difference while the copper and zinc level was significantly higher in processed meat samples.ConclusionThe present research on the meat of edible snails showed different levels of selenium, copper, and zinc, depending on the species, collection site, and subjection to processing.

For many years Poland has been a highly recognized producer and supplier of Cornu aspersum (Cornu aspersum aspersum, Cornu aspersum maxima) and Helix pomatia snails in European markets. Exports include both live snails and snail-derived food products such as snail meat and eggs. Slime, used in pharmaceutical and cosmetic industries, is another economically significant snail-derived product. This paper presents standardized terminology for farm snails and outlines regulations concerning snail farming, trade, processing plants and snail meat obtained. The current results of microbiological studies of snail meat obtained in Poland are shown as well. The analysis conducted in this paper indicates the need to clarify legislation, especially with regard to snail farming, and to elaborate regulations on snail meat processing....

The caviar group of products includes a subgroup of caviar substitutes. The raw material used to manufacture a substitute called white caviar are eggs of garden snails of the Cornu aspersum species. The nutritional value of every foodstuff depends on its nutrient content and caloric value. The goal of this study was to determine the nutritional value and protein quality commercially available substitute caviar manufactured from the eggs of the Cornu genus snails. The basic composition and amino acid profile were determined according to a procedure based on international standards (ISO). The carbohydrate content and caloric value were calculated according to the literature. We established that the caviar substitute had a high water content (81.41%) and low contents of protein (4.23%), fat (0.09%), carbohydrates (6.62%), and ash (7.65%), so that its caloric value was also low (44.16 kcal/100 g). The total amount of essential amino acids was 51.13 grams per 100 grams of protein, and that of non-essential amino acids was 48.37 grams per 100 grams of protein. The biological value of proteins was determined by calculating the chemical score (CS) and the essential amino acid index (EAAI). To calculate these values, we used a standard protein established by a joint FAO/WHO/UNU expert group to quantify the daily requirement for essential amino acids for an adult person. The limiting amino acid for the product in question was the sum of methionine and cysteine. CS was 130.43, and EAAI was 190.45. The chemical composition of the caviar substitute was characterized by a low content of nutrients that determine the caloric value of a product. The protein content of the product was characterized by a favourable amino acid composition and a high nutritional value measured by the CS and EAAI indicators. However, due to the low protein content and the low quantity of the product consumed, it is not a foodstuff significant to meeting the daily requirement for essential amino acids for an adult person.

IntroductionSnail eggs can be the raw material for the production of a caviar substitute. The substitute varies from the original in caloric value and nutrient content which determine the nutritional value of every foodstuff. The present study aimed to determine and compare the nutritional value and protein quality of eggs from two subspecies of edible snail.Material and MethodsThe chemical composition of the snail eggs i.e. Cornu aspersum maxima and Cornu aspersum aspersum was determined in accordance with international standards. In order to evaluate the protein quality of the eggs of the two studied snail subspecies, the chemical score (CS), and a reference protein were used.ResultsSignificant differences in the content of water, ash, and carbohydrates, but comparable protein and fat contents and caloric values were found.ConclusionThe protein in the eggs of the snails was complete by the measure of the model adopted for this study, however, meeting the daily essential amino acid requirements of an adult would require an immense supply of both species’ eggs. Snail eggs of the Cornu genus were characterised by much lower nutritional value in comparison with caviar and caviar substitutes.

Caviar is a typical example of a luxury food, and the history of its consumption goes back to antiquity. The European Union regulations provide a strict definition of caviar, whose production is regarded as part of aquaculture. There are various caviar products available on the market, which have been classified into categories by Bronzi and Rosenthal. Caviar products purchased most often by consumers are substitutes produced from eggs of fish species other than the Acipenseridae family because of their high availability, low prices, and vast offer. Another type of substitutes are salted snail eggs, but they are produced in limited amounts, and their price is relatively high. Less popular are products imitating caviar, for instance those produced from seaweed. The nutritional value of caviars and their substitutes varies significantly, according to their nutrient content and caloric value, It depends mainly on the origin of the fish roe. Due to its high nutritional value, and especially the presence of unsaturated fatty acids (NNKT), caviar is the most recommended for consumption by humans. Certain caviar substitutes, such as keta roe, also have a high nutritional value. On the other hand, salted snail eggs contain trace amounts of fat, which decreases their nutritional and caloric value.

IntroductionThe aim of this study was to determine the content of fatty acids in eggs harvested from two edible subspecies of Polish-bred common garden snail from the Cornu genus, as well as this content in the retail-ready product obtained from these eggs.Material and MethodsMaterial for the study consisted of eggs from two subspecies of edible snails: the small (Cornu aspersum aspersum), and large (Cornu aspersum maxima) common garden snails. The eggs studied were in two forms, the first of which had undergone initial processing to the half-product stage and the second of which was the final product available on the Polish market under the name “Snail Eggs”. The gas chromatography method was used to determine the content of fatty acids.ResultsMore than 75% of the studied fats were saturated fatty acids, dominated by palmitic and stearic acids. The average content of polyunsaturated fatty acids was 0.37%, and it was a combination of two acids: linoleic (C18:2n6c), and its trans isomer (C18:2n6t). No significant differences were found comparing individual fatty acids content between the two species’ eggs as half-products, or between the half-products and the final product.ConclusionThe fat in raw and processed eggs of common garden snails holds low nutritional value, and the processing did not affect the content of fatty acids.

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The study objective was to determine reference values of selected biochemical parameters of the haemolymph of Cepaea nemoralis snails (Mollusca, Gastropoda, Helicidae). The study determined the activity of aminotransferases (AST and ALT), which was 11.22 ± 10.92 [u/l] and 6.72 ± 3.18 [u/l], respectively, and alkaline phosphatase (ALP) at a level of 3.92 ± 2.08 [u/l]. The level of amylase (AMY) in the haemolymph was 2.32 ± 0.74 [u/l], while lipase (LIP) was 0.74 ± 0.79 [u/l]. The concentration of urea (UREA) was established at 2.28 ± 0.48 [mg/dl], creatinine (CREA) at 2.28 ± 0.09 [mg/dl], uric acid (UA) at 0.22 ± 0.16 [mg/dl], calcium (Ca) at 21.24 ± 2.4 [mg/dl], and total protein (TP) at 1.38 ± 0.34 [g/l]. The specific gravity of the haemolymph was 1.0 ± 0.002. The haemolymph was obtained from 211 individuals in the active phase collected from their natural habitat. The biochemical parameters of the haemolymph were determined with a BS 180 apparatus (Mindray), and the specific gravity with a refractometer. The article also desrcibes an intravital technique of collecting haemolymph from C. nemoralis. The results obtained may constitute an aid and a guideline for scientists dealing with the physiology of land molluscs.