Year-end Sale % OFF 
Abstract
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.
Highlights
Snails are soft-bodied shell-bearing invertebrates which form the largest group of molluscs and the second largest animal group after arthropods [1,2,3]
Snail meat is rich in protein and low in fat and cholesterol [6, 7] positioning it as a good protein source for health-conscious consumers
It was observed that the moisture contents of the samples decreased with increase in freeze-drying time but increased with increase in sample size
Summary
Snails are soft-bodied shell-bearing invertebrates which form the largest group of molluscs and the second largest animal group after arthropods [1,2,3]. They are delicacies in many tropical areas, especially Africa, serving as relatively cheaper alternative protein sources. In terms of world statistics, Morocco, Spain, Indonesia, and China have been reported to be the leading producers of snails while Morocco, Spain, France, and Italy are the leading consumers [1, 4, 5]. 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]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
