Effect of different processing methods on the proximate composition, mineral content and functional properties of snail (Archachatina marginata) meat

Djikeng, Fabrice Tonfack; Ndambwe, Cecile Mazarine Mouto; Ngangoum, Eric Serge; Tiencheu, Bernard; Tene, Stephano Tambo; Achidi, Aduni Ufuan; Womeni, Hilaire Macaire

doi:10.1016/j.jafr.2022.100298

Cited by 7 publications

(16 citation statements)

References 31 publications

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“…Similar results were obtained by Djikeng et al. ( 2022 ) with snail meat powder. On the other hand, samples reheated by frying and oven roasting significantly ( p < .05) increased the protein content of cow meat compared to the boiled (BM) and raw (RW) controls and other reheating techniques.…”

Section: Resultssupporting

confidence: 91%

“…Only samples boiled for maximum 2 days exhibited higher swelling capacity compared to the other reheating methods. These results are not in agreement with the findings of Djikeng et al (2022) who reported that thermal processing significantly (p < .05) increases the swelling capacity of snail meat powder.…”

Section: Swelling Capacitycontrasting

confidence: 99%

“…This can be explained by the increase in contact surface, cohesive, and frictional forces that facilitate resisting flowability and compaction ability and shape of particles (Perea-Flores et al, 2021). The loose and packed bulk densities obtained in this study were ranged between 0.2 and 0.8, which were in agreement with findings of Djikeng et al (2022) with snail meat powder.…”

Section: F I G U R Esupporting

confidence: 87%

“…The significant (p < .05) decrease in this parameter observed with some reheating methods can be explained by the distortion of protein structure facilitating them to aggregate. Similar observations were made byDjikeng et al (2022) with processed snail meat samples. The fact that some treatments significantly (p < .05) increased the OHC of cow meat powder is in agreement with the findings ofChau and Cheung (1998) who reported that high processing temperature facilitates the hydrophobicity by presenting apolar groups.…”

supporting

confidence: 86%

“…This characteristic makes reheating by boiling on day 1 plus reheating by frying useful in food technology whenever oil needs to be retained. The OHC obtained in this study varies from 8% to 26%, which was not far from 10%-25% reported by Djikeng et al (2022) with snail meat powder.…”

Section: Water-and Oil-holding Capacitiescontrasting

confidence: 50%

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Effect of different reheating processes and conditions on the nutritional, functional, and microbiological properties of cow meat

Nanje,

Sylvia Ninying,

Tonfack Djikeng

et al. 2024

Food Science & Nutrition

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The objective of this study was to evaluate the effect of different reheating methods and conditions on the proximate composition, mineral content, oil quality, and functional and microbiological properties of cow meat. For this, a survey was carried out to identify the reheating methods used in the community. For this study, 8.6 kg of raw beef was used and group 1 (500 g) served as raw control. The remaining 8.1 kg was boiled for 30 min in 5 L of water. Four hundred grams of boiled beef was removed and served as cooked control (group 2). The remaining 3688 g was divided into four groups of 922 g, which were, respectively, divided into subgroups of 307 g. The four sets of subgroups were, respectively, reheated by boiling, frying, microwaving and oven roasting for 3 days. Reheating was done three times a day and samples were collected at the end of each day for further analysis. Changes in proximate composition, mineral content, oil quality, functional properties, and microbiological count were evaluated using standard methods. Results showed that frequent reheating of food was the most used preservation method of cooked food, and boiling and steaming were the most used methods. Reheating time significantly reduces the protein, mineral content, and oil quality of cow meat in general. For the functional properties, reheating methods/conditions generally increased the water‐holding capacity, loose and packed bulk densities as well the pH of the meat. Reheating by frying increased the porosity and Hausner ratio of the meat powder while all the reheating treatments reduced the swelling capacity and titratable acidity of cow meat powder. Generally, the reheating methods and duration significantly reduced the bacterial count of cow meat powder. Cow meat should not be reheated for more than 2 days in order to preserve its physiochemical properties.

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Section: Resultssupporting

confidence: 91%

Section: Swelling Capacitycontrasting

confidence: 99%

Section: F I G U R Esupporting

confidence: 87%

supporting

confidence: 86%

Section: Water-and Oil-holding Capacitiescontrasting

confidence: 50%

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Effect of different reheating processes and conditions on the nutritional, functional, and microbiological properties of cow meat

Nanje,

Sylvia Ninying,

Tonfack Djikeng

et al. 2024

Food Science & Nutrition

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One-health approach on the future application of snails: a focus on snail-transmitted parasitic diseases

Pathak,

Luitel,

Utaaker

et al. 2023

Parasitol Res

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Snails are fascinating molluscs with unique morphological and physiological adaptive features to cope with various environments. They have traditionally been utilized as food and feed sources in many regions of the world. The future exploitation of alternative nutrient sources, like snails, is likely to increase further. Snails, however, also serve as an intermediate host for several zoonotic parasites. A category of parasitic infections, known as snail-transmitted parasitic diseases (STPDs), is harmful to humans and animals and is mainly driven by various trematodes, cestodes, and nematodes. The environment plays a crucial role in transmitting these parasites, as suitable habitats and conditions can facilitate their growth and proliferation in snails. In light of diverse environmental settings and biologically categorized snail species, this review evaluates the dynamics of significant STPDs of zoological importance. Additionally, possible diagnostic approaches for the prevention of STPDs are highlighted. One-health measures must be considered when employing snails as an alternative food or feed source to ensure the safety of snail-based products and prevent any adverse effects on humans, animals, and the environment.

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Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food

Cruz,

Mpalantinos,

Oliveira

et al. 2023

Food Research International

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Effect of different processing methods on the proximate composition, mineral content and functional properties of snail (Archachatina marginata) meat

Cited by 7 publications

References 31 publications

Effect of different reheating processes and conditions on the nutritional, functional, and microbiological properties of cow meat

Effect of different reheating processes and conditions on the nutritional, functional, and microbiological properties of cow meat

One-health approach on the future application of snails: a focus on snail-transmitted parasitic diseases

Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food

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