Search Articles: Advance Search
Agro-Science
Journal of Tropical Agriculture, Food, Environment and Extension
 

ISSN 1119-7455
   
 
         
 
 Latest Articles
    
 
Article No 11 of Volume 8.1 (2009)
 
    
 Archive
 
 
MEAT YIELD AND THE EFFECTS OF CURING ON THE CHARACTERISTICS OF SNAIL MEAT

Okonkwo, T. M. and Anyaene, L. U.

Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.

 

 

ABSTRACT

Yield of different parts of snail (Archachatina marginata) was obtained by collecting 100 snails at random from Ibagwa-Aka in Igbo-Eze local Government Area of Enugu State and weighing each snail and its parts i.e. the shell, foot (edible portion) and offal (composed of the viscera, blood and slime) and the proximate composition of the edible portion (foot) was obtained. Thereafter, one-kilogram portions of the foot were cured for 16h by immersing and equilibrating (under room conditions) in one liter of solution containing 0%, 10%, 20% and 30% salt. The samples were drain-dried after curing and analyzed. Results show that the edible portion (foot) accounted for about 38.5% of the live weight of the snail while the inedible portion accounted for more than 60%. While all parts increased quantitatively as the snail increased in size, the shell was accumulated more and at the expense of the foot and offal. Proximate analysis suggests that the moisture content (79.5%) and crude protein (18.9%) approximated those of raw beef muscle. During curing, moisture content and water activity decreased as the concentration of salt in the curing solution increased, presumably due to osmotic dehydration. Moisture content, water activity and pH reduced further during storage. However, those samples treated with 30% salt maintained lower moisture and water activity through storage compared with other samples. Peroxide value and total viable microorganisms increased in all samples during storage but salt treatment increased rancidity while inhibiting the growth of microorganisms.

 

Key words:  Meat curing, Snail, yield, Archachatina marginata.

Full Article (1,165.60Kb) | All Articles in Volume 8.1
 
 

Date:19/07/2018
 
     
 
 
 
  Copyright © 2008 All Rights Reserved  
  Website Designer:   Cygital
Home | Login | Register | About Us | Contact | Help