Evaluation of nutritive value of Roman snail's (Helix pomatia) meat obtained in Latvia
2014
Ikauniece, D., Institute of Food Safety, Animal Health and Environment BIOR, Sigulda (Latvia). Laboratory Sigulda;Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Veterinary Medicine | Jemeljanovs, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Veterinary Medicine | Sterna, V., State Stende Cereals Breeding Inst., „Dižzemes”, Dižstende, Lībagi parish, Talsi County (Latvia). Dept. of Agro-Ecological Research | Strazdina, V., Institute of Food Safety, Animal Health and Environment BIOR, Sigulda (Latvia). Laboratory Sigulda
Roman snail (Helix pomatia) meat is a favoured product in many European countries as well as in other continents. Of late, its consumption is growing also in Latvia. Investigations about biochemical composition and nutritional value of snail meat are few. Therefore the following objective was set forth for our research: evaluate the nutrition value of the Roman Snail meat obtained in Latvia. Investigations were performed at the Research Institute of Biotechnology and Veterinary Medicine „Sigra”, of Latvia University of Agriculture from 2011 to 2013. The chemical analyses of 35 samples were done. In the studied samples protein, amino acids, intramuscular fat, fatty acids and cholesterol content were by standard methods determined. The average protein content detected in snail meat samples were 12.86 mg 100 gE-1 fat content 1.11 mg 100 gE-1 . It was calculated the ratio of total saturated and polyunsaturated fatty acids, results are 20.39 and 44.06% of total fatty acids content respectively. Research shows that Snail meat is low in lipids. It could be recommended as meat with excellent nutritional qualities. Roman snail (Helix pomatia) meat is a favoured product in many European countries as well as in other continents. Of late, its consumption is growing also in Latvia. Investigations about biochemical composition and nutritional value of snail meat are few. Therefore the following objective was set forth for our research: evaluate the nutrition value of the Roman Snail meat obtained in Latvia. Investigations were performed at the Research Institute of Biotechnology and Veterinary Medicine „Sigra”, of Latvia University of Agriculture from 2011 to 2013. The chemical analyses of 35 samples were done. In the studied samples protein, amino acids, intramuscular fat, fatty acids and cholesterol content were by standard methods determined. The average protein content detected in snail meat samples were 12.86 mg 100 gE-1 fat content 1.11 mg 100 gE-1. It was calculated the ratio of total saturated and polyunsaturated fatty acids, results are 20.39 and 44.06% of total fatty acids content respectively. Research shows that Snail meat is low in lipids. It could be recommended as meat with excellent nutritional qualities.
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