Quality Factors of Commercial Snail Fillets as Affected by Species

Kougiagka, Efkarpia; Apostologamvrou, Chrysoula; Giannouli, Persephoni; Hatziioannou, Marianthi

doi:10.17113/ftb.60.03.22.7403

Cited by 6 publications

(24 citation statements)

References 29 publications

(53 reference statements)

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“…Comparing data of carbohydrate content of fresh fillets from our previous research (Kougiagka et al, 2022) with hardness value of present work, a strong relationship between carbohydrate content of fresh fillets was found with hardness of cylindrical parts of boiled fillets rather than with hardness of boiled fillets (Figure 4). No relationship was found between hardness of the cylindrical part and carbohydrate content, both parameters for boiled snail fillet.…”

Section: Resultssupporting

confidence: 71%

“…In this novel study, it is the first time that the microstructure of boiled snail fillet of farmed species C. a. maximum was investigated. Mucus glands were embedded in epithelium and subepithelial matrix of boiled fillet as it was also indicated in the fresh fillet microstructure of the same species (Kougiagka et al, 2022).…”

Section: Resultsmentioning

confidence: 70%

“…Next, a linear regression model was performed with Minitab software (Minitab 17 Statistical Software, 2010) to determine the relationship between carbohydrate content of fresh fillets and hardness of boiled fillets and cylindrical parts of boiled fillets as wells as between L * of fresh and boiled fillets with hardness of cylindrical parts of boiled fillets. Values for carbohydrate content and L * for fresh fillets have been included in our previous research (Kougiagka et al, 2022).…”

Section: Methodsmentioning

confidence: 99%

“…In Greece, Cornu aspersum maximum is one the main farmed species with high commercial value (Apostolou et al, 2021). The foot‐head mass of snails, which is the main edible part is mentioned as fillet (Kougiagka et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…

Snail is a popular nutritious food, which is consumed worldwide.In many countries, consumers place snails in the list of deluxe food products and the snail farming and satisfy the increasing demand for snail meat. In Greece, Cornu aspersum maximum is one the main farmed species with high commercial value (Apostolou et al, 2021).The foot-head mass of snails, which is the main edible part is mentioned as fillet (Kougiagka et al, 2022).The systematic study of heating on meat and the changes it causes practically began after World War II. Meat changes during heating and undergoes a series of transformation according to the type and the duration of the used heat treatment such as shrinking of muscle fibers, intramuscular fat melting, degradation of fatty acids, amino

…”

mentioning

confidence: 99%

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Quality characteristics and microstructure of boiled snail fillet meat

Kougiagka

Apostologamvrou

Hatziioannou

et al. 2022

Food Processing Preservation

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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.

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Section: Resultssupporting

confidence: 71%

Section: Resultsmentioning

confidence: 70%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…

…”

mentioning

confidence: 99%

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Quality characteristics and microstructure of boiled snail fillet meat

Kougiagka

Apostologamvrou

Hatziioannou

et al. 2022

Food Processing Preservation

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Evaluation of production performance between two heliciculture farming systems

Apostolou,

Klaoudatos,

Staikou

et al. 2023

Molluscan Research

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La carne di chiocciola, un’antica fonte di proteine nella dieta umana

Lušnic Polak,

Polak,

Brglez

et al. 2023

Meso (Online)

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The aim of this study was to determine the physicochemical parameters, i.e. water, protein, fat, ash, sodium and carbohydrate content and energy value, as well as fatty acid composition and pH of snail meat from two species, Cornu aspersum maximum and Cornu aspersum Müller. The snail meat was found to have relatively high protein content (13.12 g/100 g vs. 16.53 g/100 g), low fat content (0.89 g/100 g vs. 1.21 g/100 g), and low energy value (343.8 kJ vs. 379.2 kJ). The pH of snail meat was very high (8.59 vs. 8.19). On average, snail meat has a favourable fatty acid composition as it contains 27.08 wt. % saturated (SFA), 19.00 wt. % monounsaturated, and 53.92 wt. % polyunsaturated fatty acids (PUFA). It has a favourable PUFA/SFA ratio (1.99), but an unfavourable n-6/n-3 ratio (20.33) and a relatively high proportion of trans fatty acids (3.93 wt. %). The fatty acid profile of snail meat is dominated by linoleic acid (20.89 wt. %), arachidonic acid (13.27 wt. %), oleic acid (12.67 wt. %), nonadecanoic acid (10.23 wt. %), and stearic acid (10.08 wt.%). The aim of our study was also to verify the culinary value of snail meat. For this purpose, two snail meat pâtés of acceptable sensory quality were prepared. The panel evaluated the sensory quality of the pâté made from the meat (foot and liver) of the snail Cornu aspersum Müller significantly worse than the pâté made from the meat of the snail Cornu aspersum maximum, mainly due to the unpleasant aroma, in which the soapy, sweet and spicy components predominated, as well as the absence of the snail meat aroma.

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Quality Factors of Commercial Snail Fillets as Affected by Species

Cited by 6 publications

References 29 publications

Quality characteristics and microstructure of boiled snail fillet meat

Quality characteristics and microstructure of boiled snail fillet meat

Evaluation of production performance between two heliciculture farming systems

La carne di chiocciola, un’antica fonte di proteine nella dieta umana

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