A comparative study of the use of radiation, lemon juice, and vinegar for the preparation and preservation of African giant snails (Achatina and Archachatina)

Abstract

African giant snail is a popular alternative source of animal protein in Ghana and many other countries. The meat is high in lean protein and mineral elements. Ready-to-use meat obtained from snails can compete with animal proteins found on the market. After shelling, snails produced some slime that interfered with preparation and processing of the meat. This study aimed to provide consumers with ready-to-use fresh snails conveniently available on the market. The best treatment for eliminating slime from snails was determined using a 2×10×3 factorial design. Vinegar plus salt treatment was the most effective slime removal treatment which led to a significant weight loss. Irradiation at all doses most effectively reduced the microbial load of snails after slime removal. A 6×4×3 factorial design was used for the shelf-life study. Irradiation at 1.5 and 3 kGy extended the shelf life of fresh snails by 14 extra days with the lowest microbial load. Radiation did not affect the fat and mineral content, but the protein content increased. Panelists preferred irradiated snails even though they had different odours and aromas. This study concluded that irradiating fresh snails even at lower doses can extend the shelf-life of fresh snails under refrigeration temperature.

Virulence genes detection and antibiotic resistant <i>Salmonella</i> in raw and ready-to-eat snails (<i>Arachatina marginata</i>) sold in selected markets in Port Harcourt

“…The Salmonella counts of raw snail ranged from 3.32 to 5.04 log10CFU/g, 4.04 to 6.04 log10CFU/g and 4.71 to 6.67 log10CFU/g, from samples purchased from Choba, Rumuokoro and Oyigbo, respectively. Findings in the present study are comparable to the counts, ranging from 2.91±3.19 to 7.39±0.45 log10CFU/g and 0.4 to 3.56 log10CFU/g reported by Nyoagbe et al (2016) and Daminabo et al (2020) in raw snails sold in markets and breeding farms in Greater Accra Region and markets across Port Harcourt, respectively. Differences may be attributed to differences in the farms from which the snails were purchased by the traders, since snails feed on debris.…”

“…Land snail meat consumed widely serves as a good source of protein, iron, calcium, phosphorus and essential fatty acids (linoleic and linolenic (Akinnusi, 2002;Nyoagbe et al, 2016). Over the years, most farmers have carved out their niche of farming snails due to its high demand by the ever-growing population in the most populous nation in Africa.…”

Screening for virulent and antibiotic resistant <i>Escherichia coli</i> in raw and ready-to-eat snails (<i>Arachatina marginata</i>) vended in selected markets in Port Harcourt, Nigeria

“…Azage and Kibret (2017) described the protein composition of snail meat as not only consisting of amino acids but excellent and the most essential ones the body requires. They are a good source of lysine, leucine, arginine and tryptophan and contains high level of iron, calcium, and phosphorus, and are said to contain almost all the amino acids needed by humans (Amusan & Omidiji, 1998;Nyoagbe et. al., 2016) but low in sodium, fat and cholesterol (Efuntoye et al, 2011).…”

“…Snails are reared in environment that encourages microbial proliferation. Thus, a close association exists between microorganisms and snails because of their growing environment (Nyoagbe et. al., 2016;Daminabo et.…”

“…Contamination of snails to be sold often occur because of the ways they are handled and exposed in the markets. However, raw snails are contaminated as they feed on filths which are sure site for microbial proliferation (Nyoagbe et. al., 2016).…”