Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)

Lasekan, Ola; Muniady, Megala; Lin, Mee Gie; Dabaj, Fatma

doi:10.1186/s13065-018-0413-6

Cited by 11 publications

(12 citation statements)

References 31 publications

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“…Generally, the freeze-dried samples were more preferred to the smoked samples in all the attributes assessed (Figure 3). This affirms earlier reports that freeze-drying preserves sensory properties of products because of the low temperatures involved [8]. It was also observed that the 15 h freeze-dried half-sized samples were the most liked in all the sensory attributes assessed, except for aroma where the 25 h freeze-dried whole samples were the most liked.…”

Section: Sensory Evaluationsupporting

confidence: 90%

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Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Achaglinkame

Owusu-Mensah

Boakye

et al. 2020

International Journal of Food Science

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Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

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Section: Sensory Evaluationsupporting

confidence: 90%

“…Snail meat is rich in protein (about 80.9-89.92% on dry basis) and low in fat and cholesterol [6,7] positioning it as a good protein source for health-conscious consumers. The meat of the snail is characteristically tender and chewy, with a unique pleasant floral-like, mushroom-like flavour when boiled [1,8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Achaglinkame

Owusu-Mensah

Boakye

et al. 2020

International Journal of Food Science

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“…In the latter work, sotolone was revealed as the key aroma compound in a blanched Norway lobster, while in other studies, furaneol was found in beef broth. Moreover, the furaneol content in the roasted goose’s leg meat (633 μg/kg) was the greatest from among the roasted and fried meat of other animals (fried chicken meat, 50 μg/kg; fried giant snail meat, 46.5 μg/kg; and roasted duck meat, not detected).…”

Section: Resultsmentioning

confidence: 66%

Key Aroma Compounds in Roasted White Kołuda Goose

Gąsior

Wojtycza

Majcher

et al. 2021

J. Agric. Food Chem.

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Aroma-active compounds in the roasted leg meat of White Kołuda goose were assayed by gas chromatography− olfactometry, using aroma extract dilution analysis and solvent-assisted flavor evaporation. Quantitation, recombination−omission tests, and sensory evaluation were carried out. Thirty aroma compounds, for which odor activity values (OAVs) were calculated and for which the flavor dilution factors were greater than or equal to 1, were identified. The concentration of aroma compounds ranged from 0.06 to 633 (μg/kg). The highest OAVs (>1024) were for 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one. Nine key aroma compounds were: 2-furfurylthiol, 2-acetyl-2-thiazoline, 1-octen-3-one, 2-phenylethanethiol, 4,5-dimethyl-3-hydroxy-2(5H)furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, and 3-(methylthio)propanal. The intensity of the dominating roasted, meaty/broth, and fatty notes in the recombination model consisting of the key odorants were rated (10-point scale) at 4.6−5.8 points, relative to the original roasted goose (5.2−6.2). The aroma compounds defined predominantly the meaty, roasted, and fatty flavors during the descriptive sensory evaluation of the roasted goose meat.

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“…Blending with SMP also lead to a smooth dough consistency during kneading that increased pore formation in crumb after baking bringing about sponginess, fine crumb, and crumby texture of buns (Agengo et al., 2020a ). The cooked mushroom, roasted meat, and fried fish flavor and aroma in buns may have been activated by thermal activities on odorants such as 1‐octen‐3‐one, 2‐acetylthiazole and tetradecanal present in processed snail meat (Lasekan et al., 2018 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum‐wheat buns

Agengo

Onyango

Serrem

et al. 2022

Food Science & Nutrition

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Formulation of foods from –low‐lysine cereals fortified with animal protein is a potentially sustainable approach to enhance protein quality in diet due to nutritional compensation while buns are valuable vehicles to deliver nutrients to human body because of their relatively noble eating quality and extended shelf life. The aim of this study was to evaluate the sensory attributes and consumer acceptability of sorghum‐wheat buns containing snail meat powder (SMP). Buns were prepared by replacing 5, 10, 15, 20, and 25% of sorghum‐wheat composite flour with SMP. Principal component analysis (PCA) revealed 99% total variation of 23 attributes for buns scored by a descriptive sensory panel, of which 98% was due to the proportion of SMP that replaced sorghum‐wheat composite flour in buns and the remainder 1% was due to the buns’ physical appearance. Compositing sorghum‐wheat buns with SMP imparted positive consumer attributes of fine crumb, sponginess, and crumby texture. It also resulted in buns with reasonably high sensory acceptability as evaluated by 8‐ to 9‐year‐old school children. The buns can serve as supplementary rich sources of protein for alleviating the menace of protein energy malnutrition in sub‐Saharan Africa.

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Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)

Cited by 11 publications

References 31 publications

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Key Aroma Compounds in Roasted White Kołuda Goose

Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum‐wheat buns

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