Quality Indicators of Snail Meat Grown in Different Conditions

Sando, Drago; Grujić, Radoslav; Basic, Marijana; Lisickov, Kiril; Vujadinović, Dragan

doi:10.7251/qol1203055s

Cited by 8 publications

(13 citation statements)

References 4 publications

(4 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In Serbia, in early 2005 the over 400 farms were registered for snails breeding (Pećanac, 2005). Situation was similar in Bosnia and Herzegovina, but the production has not found favorable ground on our fi elds (Sando et al 2012). Similar refl ections exist in other parts of the world (Zymantiene et al, 2005;Adeola et al, 2010).…”

Section: Introductionmentioning

confidence: 63%

See 1 more Smart Citation

Sensory Attributes of Snail’s Meat Prepared in Different Ways

Sando¹,

Grujić

Vujadinović

2013

QOL

Self Cite

View full text Add to dashboard Cite

Snails are used in human nutrition daily in some regions of the world. The acceptability of snail meat affected by many different factors (habits, customs, etc.) but the most important is way of preparing. This paper describes sensory attributes of snail's meat quality, prepared in two ways, French and Mediterranean. During meals preparation with snail's meat, various supplements and spices can greatly enhance the sensory properties, especially smell and taste. Results of overall acceptability in this paper show that the Mediterranean way of prepared snails are statistically signifi cant (p<0.05) more acceptable.

show abstract

Section: Introductionmentioning

confidence: 63%

“…For the production of meat and meat products, can be used: a large Vineyard snail and related snails which have white meat, the Bosnian snail that has gray meat and Macedonian snail that has dark brown meat (Sando et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Sensory Attributes of Snail’s Meat Prepared in Different Ways

Sando¹,

Grujić

Vujadinović

2013

QOL

Self Cite

View full text Add to dashboard Cite

show abstract

“…The giant African land snail is a common delicacy in the menu of Nigerians and it is a cheap source of quality protein (Paiko et al, 2016, p. 149-152;Sando et phenylalanine (Ebenebe, 2000, p. 19;Ademolu et al, 2004, p. 412). The protein-rich meat is low in sodium, fat and cholesterol levels thereby making this meat a good diet for persons suseptible to cardiac arrest, stroke, hypertension and heart attack (Nyaogba et al, 2016, p. 94).…”

Section: Introductionmentioning

confidence: 99%

Actividades de enzimas exógenas en el intestino anterior y medio del caracol africano (Archarchatina marginata)

Okeniyi

Osinowo

2021

ARCH ZOOTEC

View full text Add to dashboard Cite

Se estudió el efecto de la administración de un suplemento con Selenio y/o Zinc, sobre la fertilidad, prolificidad y producción de carne en ovejas Merinas Australianas pastoreando campo natural de basalto, en la Región Norte del Uruguay. Se diseñaron cuatro lotes: 1.Selenio (Se) inyectable, 2.- Zinc (Zn) bolo intraruminal de óxido de zinc, 3.- Selenio- Zinc (Se-Zn), y grupo Control (C). Veintiún días pre-cubrición se suplementó y, 21 días preparto se formaron subgrupos, alimentando a un subgrupo con 5mg de selenito de sodio por animal. Los grupos suplementados pre-cubrición mostraron diferencia significativa en la fertilidad sobre el grupo C. Los lotes 1.- y 3.- presentaron el mayor porcentaje de partos respecto a los lotes 2.- y C (p

show abstract

“…The dietary properties of snail meat are determined by the high biological value of its protein content, which is the source of essential amino acids, as well as the low fat content, with snail meat containing as much as 75% unsaturated fatty acids [1,2]. The meat of these mollusks is also a source of minerals (100 g of fresh snail meat covers about 60% of the daily requirement for calcium and 25% of the daily requirement for iron in an adult human) as well as vitamins A, B6, B12, K, and folic acid [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Ag Nanoparticles and Multimicrobial Preparation as Factors Stabilizing the Microbiological Homeostasis of Feed Tables for Cornu aspersum (Müller) Snails on Snail Growth and Quality Parameters of Carcasses and Shells

Łozicki

Niemiec

Pietrasik

et al. 2020

Animals

View full text Add to dashboard Cite

The aim of this research was to evaluate the effect of Ag nanoparticles (nano-Ag) used in the paint covering feed tables or a multimicrobial preparation applied to feed tables on the microbiological composition of the feed table environment, the growth and mortality of snails, and selected parameters for assessing the quality of carcasses and snail shells. The research was carried out in a farm of Cornu aspersum (Müller) snails. In the control (K) group, paint without nano-Ag was used. In two other groups (N-Ag and N-Ag + effective microorganisms (EM)), the feed tables were covered with the same paint as in the control group but with the addition of 100 mg/L of nano-Ag it (N-Ag group). Additionally, multimicrobial preparation (EM Bokashi®) at a concentration of 10% was spread on the tables in the N-Ag + EM group. In the last group (EM), the feed tables were covered with paint without nano-Ag, and only multimicrobial preparation was applied at a concentration of 10%. During the tests, the body weight of snails was measured three times, and swab samples were taken from the feed tables for the examination of microbiological composition. At the end of the experiment, the snails were killed, and the weight of the carcass and the size of the shell were measured. The content of Ag and the degree of lipid oxidation (thiobarbituric acid reactive substances (TBARS)) in the carcasses were analyzed, and the content of Ca and the crushing strength of the shells were determined. In the N-Ag and N-Ag + EM groups, a significant reduction in the total number of bacteria, fecal streptococci, and Escherichia coli was found, while there was also a reduction in mold and fungi in the N-Ag + EM and EM groups. In the K and EM groups, the mortality of animals was higher than in the nano-Ag groups. In subsequent weight checks, the highest body weight was found in the EM group and the lowest in the N-Ag and N-Ag + EM groups. In addition, the carcass weight and shell size in the N-Ag group was significantly lower compared to the K and EM groups. In the N-Ag and N-Ag + EM groups, a higher Ag content in the carcasses and a greater degree of lipid peroxidation were found. The Ca content of the shells was the highest in the N-Ag group, and the hardness of shells was the highest in the N-Ag and N-Ag + EM groups.

show abstract

Quality Indicators of Snail Meat Grown in Different Conditions

Cited by 8 publications

References 4 publications

Sensory Attributes of Snail’s Meat Prepared in Different Ways

Sensory Attributes of Snail’s Meat Prepared in Different Ways

Actividades de enzimas exógenas en el intestino anterior y medio del caracol africano (Archarchatina marginata)

The Effect of Ag Nanoparticles and Multimicrobial Preparation as Factors Stabilizing the Microbiological Homeostasis of Feed Tables for Cornu aspersum (Müller) Snails on Snail Growth and Quality Parameters of Carcasses and Shells

Contact Info

Product

Resources

About