Comparison of Proximate and Amino Acid Composition between Farmed and Wild Land Snails (<i>Cornu aspersum</i> Müller, 1774)

Çelik, Meryem Yeşim; Duman, Mehmet; Sarıipek, Merve; Gören, Gülşen Uzun; Öztürk, Dilara Kaya; Kocatepe, Demet; Karayücel, Sedat

doi:10.1080/10498850.2020.1740850

Cited by 8 publications

(6 citation statements)

References 17 publications

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“…Both of these amino acids were not also found in another land snail species of genus Cyclophorus ( C. fulguratus ) collected from Thailand [ 11 ], while they were found at a marginal level in P. canaliculata [ 1 ]. Previous studies have indicated that methionine is the limiting amino acid in land snails [ 29 , 64 ]. Adeyeye and Afolabi [ 63 ] also reported that tryptophan was not found in land snails, Limicolaria sp., A. archatina , and A. marginata .…”

Section: Resultsmentioning

confidence: 99%

Nutritional profile of the land snail Cyclophorus saturnus, a rich-in-nutrients food item from Thailand

Nontasan

Nammatra

Wangkahart

2023

Heliyon

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Section: Resultsmentioning

confidence: 99%

Nutritional profile of the land snail Cyclophorus saturnus, a rich-in-nutrients food item from Thailand

Nontasan

Nammatra

Wangkahart

2023

Heliyon

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“…Land snails are highly productive, take up relatively little space, are easy to breed, their maintenance does not require large financial costs, and they are promising animals for Heliciculture in Europe [50]. Meat of land snails has high protein quality, which is confirmed by the balanced composition of essential amino acids and the value of the protein efficiency coefficient, which is close to egg protein [51]. The amino acid composition of snail meat is qualitatively and quantitatively similar to the meat of freshwater bivalves [43].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Sausage technology for food sustainability: recipe, color, nutrition, structure

Liu,

Helikh,

Filon

et al. 2023

EEJET

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Food sustainability is a new concept of sustainability, which is complemented by the criteria of culture, eating traditions and food availability. However, the technology of sausage products was not created for the criteria of food sustainability. Technology was developed using dietary, local, seasonal and economically available semi-finished products with a long shelf life, which is a component of food sustainability, public health and zero hunger. Dried semi-finished products from beets and snails are used as a food coloring, a source of nitrites, complete protein, unsaturated fatty acids and minerals. Research shows the technology of red sausages, which is based on white sausages in Poland (Biała kiełbasa) and Germany (Weißwurst) and its analysis in terms of food sustainability. Dried beetroot was added to recipe in amount of 0 % (B0), 0.5 % (B1), 1.0 % (B2), 1.5 % (B3), 2.0 % (B4) and 2.5 % (B5) to chicken fillet. Pork rind is replaced in recipe with snail powder 0 % (B0), 15 % (B1), 30 % (B2), 45 % (B3), 60 % (B4) and 75 % (B5). Color of red sausages for B3 was best combined with Ukrainian cuisine. Texture profile analysis for B3 had similar values to B0 for chewiness at 306.6. Overall acceptability of B3 was higher than B0 by 8.92 % and amounted to 8.67. Physicochemical indicators for B3, such as pH 5.81, peroxide value 0.248 g/100 g and thiobarbituric acid reactive substances 0.667 mg/100 g were better than B0. For B3 moisture content was 57.81 %, protein 15.72 %, ash 3.36 % and fat 3.40 %. This research is development of method for production of other food products to meet the criteria of food sustainability. Red sausages can be used for food in households, restaurants, fairs and festivals

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“…The composition of snail meat may greatly change under the influence of its living conditions (wild vs. farmed) and diet. Among other things, the level and source of protein and fat in the feed are important [ 30 , 31 , 32 ]. Table 1 and Table 2 show the composition of snail meat; however, the literature on this subject is not very extensive.…”

Section: The Importance Of Industrial Production Of Snailsmentioning

confidence: 99%

“…The energy level found in feed for edible land snails is as follows: for Cornu aspersum aspersum from 2500 [ 93 ] to 3150 kcal/kg [ 30 ], for Cornu aspersum maxima about 2500 kcal/kg [ 38 , 88 ] and Helix pomatia 2200–2400 kcal/kg [ 94 ].…”

Section: Feedingmentioning

confidence: 99%

Edible Snail Production in Europe

Rygało-Galewska

Zglińska

Niemiec

2022

Animals

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The human population is growing; food production is becoming insufficient, and the growing awareness of the negative impact of traditional animal husbandry on the environment means that the search for alternative methods of providing animal protein is continuously underway. The breeding of edible snails seems to be a promising option. The most popular species of edible snails in Europe include the brown garden snail Cornu aspersum (Müller, 1774) (previously divided into two subspecies: Cornu aspersum aspersum (Müller, 1774) and Cornu aspersum maxima (Taylor, 1883)), as well as the Roman Snail—Helix pomatia Linnaeus, 1758. These animals are highly productive, require relatively little space, are easy to breed and their maintenance does not require large financial outlays. This review focuses on the prospects of food snail farming in Europe. It discusses the living conditions, the nutritional value of the snails’ meat, and the way of feeding the animals, paying particular attention to issues still not scientifically resolved, such as the need for micro and macro elements, as well as fat and carbohydrates.

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Comparison of Proximate and Amino Acid Composition between Farmed and Wild Land Snails (Cornu aspersum Müller, 1774)

Cited by 8 publications

References 17 publications

Nutritional profile of the land snail Cyclophorus saturnus, a rich-in-nutrients food item from Thailand

Nutritional profile of the land snail Cyclophorus saturnus, a rich-in-nutrients food item from Thailand

Sausage technology for food sustainability: recipe, color, nutrition, structure

Edible Snail Production in Europe

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