Chemical composition and thermal property of cuttlefish (Sepia pharaonis) muscle

Thanonkaew, Amonrat; Benjakul, Soottawat; Visessanguan, Wonnop

doi:10.1016/j.jfca.2005.04.008

Cited by 64 publications

(44 citation statements)

References 40 publications

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“…Noteworthy, in the nutritional composition of snail are high in protein quality, but low in fat contents, which also coincides with the data of the investigations. In that case snail eggs are an alternative food for people with low fat diet requirements [24,28,29].…”

Section: Resultsmentioning

confidence: 99%

Nutrient Content and Antioxidant Properties of Eggs of the Land Snail Helix aspersa maxima

Górka¹,

Oklejewicz²,

Duda³

2017

J Nutr Food Sci

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This paper describes selected biochemical and analytical composition of Helix aspersa maxima eggs. Analyses determined the percentages of proteins, lipids, sugars, the composition of water and mineral elements, also antioxidant capacity. H. aspersa maxima eggs contain the high percentage of protein and are low in lipids (cholesterol content average 0.69 mg%), and are also found rich in Ca. The results showed that the eggs possess antioxidant activity and do not lose the antioxidants during short term storage in salt solution. The results make it possible to evaluate nutritional quality of eggs land snails as a good food source.

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Section: Resultsmentioning

confidence: 99%

Nutrient Content and Antioxidant Properties of Eggs of the Land Snail Helix aspersa maxima

Górka¹,

Oklejewicz²,

Duda³

2017

J Nutr Food Sci

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“…Generally, squid meat easily becomes tough and hard and splinters after drying because of its high content of insoluble myostromin, which limits the consumption of traditional dried squid by the elderly and infants [6]. Thus, it is necessary to soften dried squid to develop a new squidlaver snack (SLS).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Zhao

Jiang

Eun

2017

Journal of Food Quality

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The aim of this study was to investigate the effects of drying temperature (50-70 ∘ C) and drying time (3-5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color ( * , * , * ), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively ( < 0.05). There was no significant difference in the * and * values under different drying conditions. The quadratic effect of temperature and time was observed for the * value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70 ∘ C and 3 h, respectively.

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“…Mollusc meat is considered to be a nutritious food, providing the consumer with several essential amino acids and proteins, as well as several vitamins and minerals (1,33). Humans have been consuming snails since ancient times, and today snails (fresh or frozen) are a common food item for people worldwide.…”

Section: Resultsmentioning

confidence: 99%

Influence of snail meat in the diet on mandibular bone loss in male rats: A densitometric, tomographic and morphometric study

Bieńko¹,

Radzki²,

Wolski³

et al. 2018

Medycyna Weterynaryjna

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SummaryThe study was aimed at determining the effects of diets containing snail meat as the sole protein source, on mandible quality in male Wistar rats. In the experiment, three different snail-based diets were tested and compared with a casein-based control diet. These included snail meat from Helix pomatia, Cornu aspersum maxima and Cornu aspersum aspersum. In all diets, the protein content amounted to 10% (as calculated on a dry weight basis). Forty male Wistar rats with an initial body mass of 50 g ± 2 were randomly allocated to one control and three experimental groups. After 28 days of experimental feeding, the rats were sacrificed. Their mandibles were isolated and investigated by densitometric (DXA), tomographic (pQCT) and morphometric methods. Moreover, the mechanical parameters (ultimate strength and Young's modulus) of the mandibles were measured. The results revealed that snail meat as the sole source of protein significantly decreased the bone mineral density (BMD) and content (BMC) of the mandibles. Moreover, the tomographic analysis demonstrated that each type of snail-based diet had a negative influence on the bone cortical and trabecular compartments (which was especially noticeable in the decreasing pQCT parameters). The investigation of mechanical resistance of the mandibles also revealed lower values of the ultimate strength and Young's modulus in the snail-based diet groups, compared with the casein group.

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Chemical composition and thermal property of cuttlefish (Sepia pharaonis) muscle

Cited by 64 publications

References 40 publications

Nutrient Content and Antioxidant Properties of Eggs of the Land Snail Helix aspersa maxima

Nutrient Content and Antioxidant Properties of Eggs of the Land Snail Helix aspersa maxima

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Influence of snail meat in the diet on mandibular bone loss in male rats: A densitometric, tomographic and morphometric study

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