Texture Of Sausages Research Articles

EFFECT OF CRICKET POWDER ADDITION ON TECHNOLOGICAL PROPERTIES AND QUALITY OF SAUSAGES

Edible insects are increasingly explored as alternative protein sources for the feed and food industry due to their potential for sustainable, high-quality protein production. The use of a powdered form of an insect in a ready-to-eat food can increase the willingness to consume insects. This study evaluates the chemical composition, colour, texture and sensory properties of sausages with the addition of cricket powder (3%, 6%, and 12% of cricket powder). The addition of cricket powder significantly increased the protein content of the sausages (p < 0.05). As the addition of cricket powder increased, the sausages became darker both on the surface and on the cut (p < 0.05). The textural properties were not affected by the addition of cricket powder (p > 0.05). For sensory descriptors, sausages without cricket powder scored the highest, and the scores decreased as the amount of cricket powder increased (p < 0.05) except odour where no significant differences were found (p < 0.05). The results showed that cricket powder can be used at lower levels in meat products without affecting sensory quality.

Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage

Cellulose-derived edible vegetable oleogels can replace saturated/trans fats. The gelation mechanism relies on non-covalent interactions between gel components, influenced by their structure, concentration, and nature of the gelling factors. On the premise of preparing methyl cellulose (MC) with different viscosity, the effects of different gelling agents, MC, gelatin and oil concentration on the structure, physicochemical properties, oil binding capacity (OBC) and texture of emulsion and oleogels were studied. The oleogels were used as a lard substitute to study the effect on the texture, structure and sensory properties of the prepared ham sausage. We found that MC3 with gelatin had superior emulsification properties, inhibiting particle size and aggregation. Raising MC3 and gelatin concentrations to 1.5 wt% and 0.5 wt% led to oleogels with high OBC (>95 %), stability, and viscosity. The oleogels exhibited a dense structure and high mechanical strength with significantly enhanced structural hardness (199.55 g and 226.44 g). Higher oil concentration stabilized the emulsion but reduced oleogels stability after freeze-drying due to saturated oil absorption. The ratio of oleogels replacing lard was closely related to the texture of ham sausage. The texture properties of the ham sausage with 50 % lard replacement were closest to those of the control group.

Impact of Pediococcus pentosaceus containing multicopper oxidase gene on biogenic amine accumulation and quality of Xinjiang sausage during ripening

Herein, we investigated the impact of Pediococcus pentosaceus containing the multicopper oxidase (MCO) gene on fundamental physical and chemical parameters, biogenic amines (BAs) accumulation, MCO gene expression levels, and the quality of Xinjiang sausage. Our findings revealed that the introduction of Pediococcus pentosaceus altered the predominant microbial composition in the sausage, establishing itself as the dominant species during the fermentation process. Moreover, Pediococcus pentosaceus demonstrated the ability to suppress the accumulation of BAs in the sausage by inhibiting the growth of Enterobacteria and upregulating the expression of the MCO gene. Additionally, the incorporation of Pediococcus pentosaceus facilitated the degradation of protein in the sausage, resulting in an increased content of free amino acids, and also increased the appearance, color, texture and overall acceptability scores of sausages. Overall, our results highlight the potential of Pediococcus pentosaceus containing MCO gene in reducing BAs accumulation and improving the sensory quality of Xinjiang sausage.

Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl.

The effects of inoculating lactic acid bacteria (LAB), specifically Lactiplantibacillus plantarum, Latilactobacillus sakei, Latilactobacillus curvatus, and Weissella hellenica on the flavor, texture, and color formation of dry sausages in which NaCl was partially substituted by 40% KCl, were explored in this study. It was found that LAB inoculation increased the presence of ketones, alcohols, acids, esters, and terpenes. It also reduced the pH, moisture, protein, and fat content, improving the b*-value, flavor, and texture of the sausages. Notably, L. sakei inoculation showed the most significant improvement in dry sausages with NaCl substitutes, especially on the reduction of bitterness. Meanwhile, there was a close positive correlation between the LAB count with the alcohols and esters formation of dry sausage with NaCl substitution (p < 0.05). These findings offer insight into improving the product characteristics of dry sausages using NaCl substitutes.

Assessment of Pyracantha fortuneana fruit extract as a nitrite substitute on the physicochemical properties, sensorial profile, safety risks and functional properties of fermented beef sausages

This study aimed to investigate the effect of Pyracantha fortuneana fruit extract (PFE) as a nitrite substitute on the quality, flavor, contents of biogenic amines and the formation of antioxidant peptides of fermented beef sausages during storage. Compared with the control group, the fermented beef sausages treated with PFE showed elevated L* and a × values, enhanced antioxidant activity, and increased resistance to microbial growth and lipid and protein oxidation. In particular, there were 2.44 ± 0.02 mg MDA/kg thiobarbituric acid reactive substances after 35 d. Interestingly, PFE had a positive effect on the texture, flavor, and antioxidant protection of fermented beef sausages that was superior to that of nitrite. PFE not only improved the microstructure of fermented beef sausage but also delayed the degradation of myofibrillar and sarcoplasmic proteins as shown in SDS-PAGE analysis, which resulted in a significant improvement in the sausage flavor and reduction of biogenic amines (P < 0.05). The LC-MS/MS results showed that PFE-treated fermented sausages significantly promoted peptide formation and had high 2,2-diphenyl-1-picrylhydrazyl radical scavenging and ferric ion reducing antioxidant power (P < 0.05). Therefore, PFE has the potential to be effective and promising substitute for nitrite in industrial production and application in fermented sausages.

Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP) and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of RDF-PR (HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)) and PS (499–297, 296–177, and &lt;177 µm) on the dependent variables: L*, a*, b*, C, h°, water-holding capacity, oil-holding capacity, swelling capacity, pectin yield, degree of esterification (analysed through FT-IR), and crude fibre content. The data analysed through a response surface methodology showed that treatment one (T1) is the best with the optimised conditions at 100% HU RDF-PR and PS of &lt;177 µm. The statistical validation of T1 exhibited the highest water-holding capacity (32.1 g/g peel), oil-holding capacity (2.20 g oil/g peel), and pectin yield (27.1%). A completely randomised design (four formulations) was then used to assess the effect of partial replacement of pork-back fat by T1 in emulsified alpaca-based sausages on the colourimetric, physicochemical, and texture properties (hardness, chewiness, cohesiveness, springiness, adhesiveness, and adhesive force). Likewise, a sensory hedonic scale was employed to evaluate the appearance, colour, odour, flavour, texture, and overall acceptability of sausages. The results revealed that 65.7% of pork-back fat content was successfully replaced compared with a control formulation. Additionally, F3 showed significantly (p &lt; 0.05) better colourimetric, physicochemical, and textural characteristics, such as lower hardness (34.8 N) and chewiness (21.7 N) and higher redness (a* = 19.3) and C (22.9), compared to a control formulation. This research presents RDF-PP as a promising fat substitute for developing healthier, reduced-fat meat products using fibre-rich agroindustry by-products.

Effect of plasma protein hydrolysates on fatty acids, colour, texture and oxidation stability of mutton sausage during refrigeration storage

Effect of plasma protein hydrolysates on fatty acids, colour, texture and oxidation stability of mutton sausage during refrigeration storage

Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour

One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour. The increasing price of tapioca flour is due to the high demand for its use in processed foods, so it is necessary to find alternative fillers that are more affordable. Kepok banana flour (Musa paradisiaca formatypica) has a starch content that is relatively similar to tapioca, so it can be used as an alternative raw material. This study aimed to determine the chemical and organoleptic quality of beef sausage made with Kepok banana flour. This study used a completely randomized design (CRD) consisting of 5 treatments, namely X0 = (control) 0% Kepok banana flour + 20% tapioca; X1 = 5% Kepok banana flour + 15% tapioca; X2 = 10% Kepok banana flour + 10% tapioca; X3 = 15% Kepok banana flour + 5% tapioca; X4 = 20% Kepok banana flour + 0% tapioca, with each treatment consisting of 4 replicates. The variables observed were protein content, moisture content, crude fibre, fat content, ash content and organoleptic of beef sausage. The results showed that the addition of Kepok banana flour in beef sausage processing had a significant effect (P&lt;0.05) on protein content, fat content, moisture content, crude fibre, color, flavour, and aroma, but no significant effect (P&gt;0.05) on ash content and texture of beef sausage. It is concluded that beef sausage made with kepok banana flour as a substitute for tapioca flour produces sausage with better chemical and organoleptic properties than beef sausage made with tapioca flour only. Kepok banana flour can be used as a filler in the production of beef sausage.

Development of Chinese-Style Sausage Enriched with Djulis (Chenopodium formosanum Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People's Traditional Food.

Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage's texture, flavor, and storage stability due to the presence of antioxidants and nutritional components. However, limited studies focus on product development based on this emerging health-promoting ingredient in the food industry. This study aims to develop Chinese-style sausage enriched with Djulis using the Taguchi L9(34) orthogonal matrix methodology and evaluate the influence of four factors, including un-hulled to hulled Djulis ratios of 0, 50, 100% (A), backfat-to-lean meat ratios of 0/100, 30/70, 50/50% (B), cooking temperature of 55, 75, 95 °C (C), and nitrite content of 0.03, 0.05, 0.07 g/kg (D) on products' sensory and physicochemical properties. The optimal Taguchi formulation was then verified and compared with conventionally formulated sausage (original sausage) in terms of hardness, springiness, gumminess, CIE color values, and peroxide value (POV). The optimal formulation was A3B2C2D3, which consisted of 16.8% hulled Djulis, 30/70 backfat-to-lean meat ratio, 75 °C cooking temperature, and 0.03 g/kg nitrite content. The most influential independent parameters were identified as B > A > C > D, placing Djulis incorporation as the first runner-up, just after the backfat-to-lean meat ratio. Optimized condition verification identified the Signal-to-Noise ratio (S/N) of 16.63. Comparing the optimized Djulis-enriched sample and the original sausage indicated similar CIE L*, a*, b*, hardness, and springiness but different gumminess according to Texture Profile Analysis (TPA). The Djulis-enriched sausage at the optimized formulation had a significantly lower POV compared to the control sample (4.65 vs. 9.64 meq/kg), which was found to be correlated with Djulis antioxidant effects with 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical antioxidant activity of 62.37%. This suggests that Djulis effectively mitigates sausage organoleptic deterioration. Djulis sausage, with natural antioxidants and reduced fat content, could cater to consumer preferences and enhance the market for the food industry and indigenous farmers.

Quality Evaluation of Chicken Sausage Incorporated with Andaliman Fruit Powder as Natural Preservatives at Cold Storage

This research was conducted to evaluate the quality of chicken sausage mixed with Andaliman Fruit Powder (AFP) in cold storage. The study was conducted using a completely randomized factorial design with the addition of AFP (A) as factor I consist of Ao = control (0%), A1 = 0.5%, A2 = 1.0%, and A3 = 1.5%, and storage time at cold temperatures (10 ± 2°C) (S) as factor II consist of So = 0 days, S1 = 7 days, S2 = 14 days, and S3 = 21 days. The sausages were packaged in vacuum plastic packaging. The addition of AFP significantly (p<0.01) decreased the cooking loss and Free Fatty Acids (FFA) of sausages, but increased the Water Holding Capacity (WHC), texture, organoleptic values of tenderness, texture, juiciness, and overall acceptability of sausages. During storage there was a significant increase (p<0.01) in the FFA, texture, WHC, but the organoleptic values of texture, elasticity, juiciness, and overall acceptability were not significantly different (p>0.01) during storage. The interaction between the addition of andaliman fruit powder and storage time only had a significant effect (p<0.01) on the WHC value of the sausages. From this study it was concluded that 1.5% of AFP could be used effectively to maintain the quality of sausages for 21 days of storage, while sausages without the addition of AFP could only maintain the quality for 7 days of storage at cold temperatures.

Physicochemical characteristics and organoleptic catfish sausage (Clarias sp.) with the addition of gelatin as binding agent

This study aims to determine the effect of adding gelatin as a binding agent on the physicochemical and organoleptic characteristics of catfish sausage (Clarias sp.). This study used a completely randomized design (CRD) consisting of 5 treatments with commercial fish sausage and a gelatin concentration of 0.25%, 0.5%, 1%, and 1.5% with 4 replications. The method used in this research includes proximate analysis, texture analysis, and organoleptic testing. The results of this study indicated that the addition of gelatin had a significant effect (P <0.05) on the value of gel strength, product texture and consumer acceptance of catfish sausage (Clarias sp.), As well as the resulting moisture and protein content. The best gelatin concentration was produced by the addition of gelatin of 1.5%. Gelatin with a concentration of 1.5% produces the best gel strength with the characteristics of a compact and not too hard gel, has a water content of 68.82% and has a protein content of 16.95%.

Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages.

Traditional dry-cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects. However, some moulds can produce mycotoxins such as ochratoxin A (OTA). The biocontrol agents (BCAs) Debaryomyces hansenii FHSCC 253H and Staphylococcus xylosus FHSCC Sx8 have been demonstrated to reduce OTA production in dry-cured meat products, but their influence in the sensory characteristics of sausages has to be tested. The aim of this study was to evaluate the effect of these BCAs on the colour, texture and volatile profile of dry-cured fermented sausages. D. hansenii caused few differences in the tested parameters with respect to the control batch. S. xylosus modified the texture and colour, although the values found were within the range expected for dry-cured fermented sausages 'salchichón'. Additionally, the volatile profile revealed the potential antioxidant effect of both BCAs and their ability to produce compounds associated with the ripened aroma that could increase product acceptability. The results indicate that there were no inconveniences in implementing both BCAs during the processing of dry-cured fermented sausages 'salchichón'. Moreover, D. hansenii FHSCC 253H could improve the volatile profile of this product. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability.

This study aimed to study the functionalities of cricket flour (CF) and the effects of the addition of CF on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Functional properties of CF, including protein solubility, water-holding capacity, and gelling capacity, were examined at different pHs, NaCl concentrations, and CF contents in laboratory tests. The protein solubility of CF was significantly affected by pH, being at its lowest at pH 5 (within the range 2-10), and the highest protein solubility toward NaCl concentrations was found at 1.0 M (at pH 6.8). A gel was formed when the CF content was ≥10%. A control sausage was made from lean pork, pork fat, salt, phosphate, and ice water. Three different hybrid sausages were formulated by adding CF at 1%, 2.5%, and 5.0% levels on top of the base (control) recipe. In comparison to control sausage, the textural properties of the CF sausages in terms of hardness, springiness, cohesiveness, chewiness, resilience, and fracturability decreased significantly, which corresponded to the rheological results of the raw sausage batter when heated at a higher temperature range (~45-80 °C). The addition of CF to the base recipe accelerated both lipid and protein oxidation during 14 days of storage, as indicated by the changes in TBARS and carbonyls and the loss of free thiols and tryptophan fluorescence intensity. These results suggest that the addition of CF, even at low levels (≤5%), had negative effects on the texture and oxidative stability of the hybrid sausages.

Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage.

Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. B. animalis had high tolerance to NaCl and nitrite, and B. animalis A12 had protease and lipase activities. The pH value of sausage fermented with B. animalis A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that B. animalis A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage.

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat in Nile tilapia (Oreochromis niloticus) mechanically separated meat sausages. Response surface methodology with complete Central Composite Rotatable Design (CCRD) 22 was used, including 4 axial points and 3 center points, with fat ranging from 0 to 8% and bacterial cellulose ranging from 0 to 13.66%. The variables BC and fat had no significant effect (p>0.05) on hardness, gumminess and color parameters c and h of sausages. BC had a significant effect (p<0.05) on cohesiveness, adhesiveness and luminosity, and tests 1 and 2 provided the best formulations.

Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage.

There are several alternative technologies to nitrite use in meat products, including cold plasma. In this study, a cold-plasma-treated phosphate solution was added to smoked sausage, as a new ingredient. Subsequently, the color, texture, and flavor of the samples were analyzed. The results showed that, compared with nitrite (0.075 g/kg nitrite added to sausage), the addition of 30~90% nitrite and cold-plasma-treated phosphate solution had no significant effect on the a* value or the relative content of oxygenated myoglobin (p &gt; 0.05). The amount of residual nitrite in the smoked sausage prepared with the addition of 30~70% nitrite and cold-plasma-treated phosphate solution was significantly lower than that of the nitrite-treated group. The addition of nitrite combined with cold-plasma-treated phosphate solution had no significant effects on the texture (hardness, springiness, cohesiveness, and resilience) or the sensory evaluation of the smoked sausage. A total of 69 volatile compounds were detected, and 20 of them had VIP (Variable Importance Plot) scores higher than one. In conclusion, cold plasma treatment represents a potential technology to partially substitute nitrite. This study provides new methods for the application of this nitrite substitute.

Overall nutritional and texture analysis of ham sausages with the effects of starch

Ham sausage is usually considered as unhygienic and mal-nutritious food because its complicated ingredients containing high amount of starch rather than actual meat. This research mainly focuses on evaluating the effects of starch addition on taste, texture, and nutritional values of different brands of ham sausage available on market by taste testing and nutritional analysis. The analysis of nutritional content involves three indicators which are glycemic index and glycemic load, caloric contributions of starch, and the index of nutritional quantity of the overall product. The inquiry of taste testing will involve an experiment done by involving 30 volunteers to taste test each sample of ham sausage and rate the texture from four aspects: elasticity, hardness, powdery and chewiness from a scale of zero to ten. The results obtained is that sample b has received the highest scoring among all but it is not the one with the least amount of starch content, which leads to the conclusion of starch additions varied within a small amount won’t possess huge impact on the texture of ham sausages.

Improving textural properties of gluten‐free veggie sausage with egg white proteins

AbstractGluten and gums are usually used in veggie sausage for textural purposes; however, they are not label‐friendly for consumers with gluten sensitivity or consumers looking for clean‐label foods. Therefore, two commercial egg white proteins (P110 and M200) were studied at different levels (0%–10%) to substitute gluten or xanthan gum. The veggie sausages were subjected to color, texture, length, and weight loss evaluations. M200 significantly improved the texture of sausages and exhibited the most similar texture profile as a commercial meat sausage. The overall texture‐enhanced capability of gel materials was ranked in the order of 5% M200 &gt; 5% P110 ≥ 3% Gluten ≥ 1.3% Xanthan Gum. Egg white proteins did not significantly affect the color, length, and weight loss of sausages. Raman spectra revealed that M200 gel had a higher α‐helix structure than P110 gel, which indicated that M200 formed an ordered gel by reforming tyrosine at Raman shift 833 and 860 cm−1 inside while P110 formed a disordered gel by exposing tyrosine. This study demonstrated that M200 would substitute both the gluten and xanthan gum for improving the texture of veggie sausages. The findings may also be applied to other meat analogs targeting gluten‐free and label‐friendly purposes.

Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria

This study aims to amend nitrite-free fermented sausage texture already produced in our laboratory using microencapsulation of fermenting probiotic bacteria Lactobacillus plantarum PTCC1896 and Lactobacillus fermentum PTCC1744 (CNF treatment) and taking place physical, chemical, and microbial analyzes in comparison with cooked fermented sausages containing 120 ppm nitrite and aforementioned microencapsulated bacteria (CN treatment) and uncooked fermented sausages containing 120 ppm sodium nitrite and free bacteria (N treatment). Different percentages of sodium alginate, inulin and maltodextrin were used to evaluate the viability of bacteria. Combination of sodium alginate 1%, inulin 3% and maltodextrin 3% (w/v each) for L. plantarum PTCC1896 and sodium alginate 1%, inulin 5%, and maltodextrin 10% (w/v each) for L. fermentum PTCC1744 showed the most protective effects. The results of colorimetry showed that the mentioned bacteria could produce the desired red color of the sausage. The moisture content of cooked samples was significantly different from N treatment (p < 0.05). The pH of all treatments was within the desired range of microbial stability. The texture and microbial evaluation results showed that cooked treatments have better texture properties and lower microbial load during storage (p < 0.05). Considering the effects of cooking on the texture of sausage, the appropriate survival of microencapsulated bacteria and comparing the analyzes of the three treatments, the absence of nitrite and replacing it with the mentioned bacteria had no adverse effects and brought desirable results. Therefore, it is possible to produce nitrite-free probiotic fermented sausage with suitable organoleptic properties by cooking fermented sausage.

PEMANFAATAN SIPUT GONGGONG SEBAGAI BAHAN BAKU OLAHAN SOSIS SEBAGAI MAKANAN KHAS KOTA BATAM

The gonggong snail is one of the marine biota whose distribution is abundant in Indonesia, especially Batam City. The utilization rate of gonggong snails in Batam City has not been maximized due to the lack of public knowledge to process gonggong snails into processed products that have higher economic value. This research was conducted to develop the use of gonggong snails as a new processed product in the food sector that can be used as a business opportunity. Researchers use gonggong snails as raw material for making sausages. This is done to increase the potential of gonggong snails and can become one of the typical foods of Batam City. This type of research is using a pre-experimental design with a one shot case study method. Using two comparison samples of gonggong snail meat and chicken meat as much as (100%: 0%) and (50%: 50%). Data collection techniques using hedonic quality test and hedonic test with research instruments using a questionnaire. The number of panelists as many as 20 people consisting of 5 trained panelists and 15 moderately trained panelists. The data obtained will be analyzed by the Mann Whitney test. The results of the Mann Whitney test showed that there was no significant difference in the taste, color and texture of the gonggong snail sausage, while in scent there was a significant difference. The results of the hedonic test showed that the panelists preferred the taste and scent of the gonggong snail sausage with formulation B (50%:50%), the color that the panelists preferred was the gonggong snail sausage with formulation A (100%:0%), while for the texture of the sausage The panelists Gonggong snails liked both formulations A (100%:0%) and B (50%:50%).