Evaluation of Palatability, and Physicochemical and Histological Properties of Papain-treated Minced Fish for Consumption by the Elderly

Matsuguma, Miki; Takahashi, Makoto; Matsukuma, Norio; Fujita, Masato; Fujita, Shuji; Wada, Kōji

doi:10.3136/fstr.20.115

Cited by 3 publications

(2 citation statements)

References 17 publications

(13 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Histology of snail fillet might present differences in the size of muscle cells ( 12 ) and collagen fibre diameter ( 13 ) related to species, age, diet and farming conditions. The histological analysis of meat products could also guarantee the authenticity in fraud cases ( 14 ) and is used for texture optimization after various treatments in order to meet consumer needs ( 15 ).…”

Section: Introductionmentioning

confidence: 99%

Quality Factors of Commercial Snail Fillets as Affected by Species

Kougiagka¹,

Apostologamvrou²,

Giannouli³

et al. 2022

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

Research background. This study fulfils a need for investigation of quality profile of snail fillets. Edible snails are a famous food product consumed worldwide and treated as delicacy. Nutritional value, color 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 species farmed Cornu aspersum maximum, wild and farmed Cornu aspersum aspersum and wild Helix lucorum were used in order to investigate the qualitative profile of snail meat. Proximate composition, hardness and color measurements were conducted to fillets of all species. The histological structure of fillet was conducted to fillets of Cornu aspersum maximum. 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 proved by the histological analysis. Helix lucorum snail fillet had the highest energy content and the highest hardness but the lowest carbohydrate content. The species Cornu aspersum maximum was evaluated with the highest values in a* (redness), b* (yellowness) and Chroma compared to other species. Parameter L* (lightness) in wild snail fillets was lower compared to the farmed ones due to age, diet, farming or environmental conditions but also it could be related to snails’ 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.

show abstract

Section: Introductionmentioning

confidence: 99%

Quality Factors of Commercial Snail Fillets as Affected by Species

Kougiagka¹,

Apostologamvrou²,

Giannouli³

et al. 2022

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

show abstract

“…In addition, the histological analysis of meat products could guarantee the authenticity in fraud cases (Malakauskiene et al, 2016) and is used for texture optimization after various treatments to meet consumer needs (Matsuguma et al, 2014). As it concerns fraud cases of snail products, (Borgo et al, 1996) methodology had been developed to check any fraudulent label and identify the three species Helix pomatia , Helix lucorum and Achatina fulica using four restriction enzymes (RFLP).…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics and microstructure of boiled snail fillet meat

Kougiagka

Apostologamvrou

Hatziioannou

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

In order to investigate the quality characteristics of boiled snail fillets, the microstructure of fillets of farmed Cornu aspersum maximum was studied for the first time. The cylindrical specific mid‐posterior region of snail fillets was used for hardness measurement with geometry 6 mm diameter and 6 mm height. Histological analysis proved that this region was uniform and hardness measurements on this part could show the difference between boiled farmed and wild species without variations from environmental and breeding conditions. In addition, hardness values showed a strong relationship with the carbohydrate content of fresh fillets and their lightness L*. Lightness and carbohydrate values of boiled farmed snail fillets had higher values compared with the wild ones. In conclusion, the hardness of the cylindrical part of the mid‐posterior region of the boiled snail fillet gives important information about the lightness and the carbohydrates of raw snail meat. Finally, this study enriched the knowledge on the qualitative snail fillet profile. Practical applications It is the first time that targeted histological examination of the heat processing of snail fillets is reported. Hardness values of the specific cylindrical part of boiled fillets showed a strong relationship with L* and carbohydrate content of fresh fillets. Knowing the one value of the above parameters (hardness, L*, carbohydrates), we can calculate the other two. Correlations of color, hardness, and nutritional and microstructural data of boiled fillets are useful and meaningful for key stakeholders such as the food industry, nutritionists, dietetic associations, producers, chefs, and consumers.

show abstract