Quality characteristics and microstructure of boiled snail fillet meat

Abstract

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.

Effect of Boiling on Chemical Composition of Small Brown Snail (Cornu aspersum aspersum) Meat

“…In the study of Djikeng et al (2022), boiling with water or steaming for 24 min followed by frying consider-ably increased the protein content of snail Archachatina marginata meat. The studies of Kougiagka et al (2022) showed that the level of protein in boiled meat of the snail species Cornu aspersum was similar to that found in our research. In chicken breast as a result of heat treatment the protein content increased by 27.4% (Cupisti et al, 2006), while in beef steak after frying this content increased by 52.0-55% (Brugiapaglia and Destefanis, 2012;Cupisti et al, 2006).…”

“…Their water holding capacity decreases and a partial loss of fluid from the meat occurs (Hultin, 1985). This leads to an increase of the dry matter content, as observed in our research, especially in the case of the foot of snails Cornu aspersum aspersum where this parameter increased by about 1/4 up to 23.18%, only slightly lower than 25.13% that was found by Kougiagka et al (2022) in boiled fillets of the same species. The same tendency has also been found in the heat treatment of meat of other animal species.…”

“…In the experiment described in this article, the concentration of fat in raw visceral sac was five times higher than that in raw foot, and after boiling it did not change substantially. However, it increased significantly in the foot meat up to a level similar to that observed by Kougiagka et al (2022) in boiled wild and farmed Cornu aspersum aspersum.…”

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

“…Steam cooking marinated pork chops under high pressure, examined by O'Neill et al (2019a), showed improved physicochemical (cook loss, moisture content, WBSF, and n-6:n-3 PUFA ratio) and sensory (texture, tenderness, juiciness, and OSA) attributes. Kougiagka et al (2022) examined the qualitative attributes of boiled snail fillets marinated with acids, salt, different oils, and spices. The hardness of the cylindrical mid-posterior region of the boiled snail fillet signaled the presence of the flesh's fat and carbohydrate contents.…”