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.