Chemical composition, nutritive value and quality of meat in snail Helix aspersa maxima

Mojto, J.; Palanska, O.; Uhrincat, M.; Ondrejicka, R.

Chemical composition, nutritive value and quality of meat in snail Helix aspersa maxima

1995

Mojto, J. | Palanska, O. | Uhrincat, M. | Ondrejicka, R. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovakia))

There was performed an experiment with 10 snails of the species Helix aspersa maxima at the age of 6 months. They were raised in the system Crofter, and fed with R 95 M feed. The chemical composition of meat (Table 1), and representation of fatty acids and nutritive value of fat (Table 2) were studied. There is lower content of fat (0.8 g per 100 g), lower content of total proteins (18.45 g per 100), and somewhat higher content of total water (78.46 g per 100 g) compared with common sorts of meat. It has also a less favourable ratio of connective tissue to the total ones (index=2.11) because of lower content of proteins. The content of cholesterol (235.90 mg per 100 g) was markedly higher compared with e.g. young beef. Higher content of mineral substances as calcium was observed. Oleic acid (29.18 %) was the most represented one from fatty acids. Besides the linoleic and linolenic acids there is interesting also the presence of arachidonic acid. The nutritive value of fat which expresses the ratio of total amount of essential and saturated fatty acids is high and favourable (I=0.39).

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