Effect of Desliming Agents On Quality Of Snail Meat

ABSTRACT

The effect of some desliming agents (alum, lime, gain and water as a control) was studied, In the search for alternative cheap of animal protein, snail was foundtobe nutritious and therapeutic for some aiiments-However, the slime- - content of snail makes it irritating for consumption and this possess a problem in the desliming as a preliminary processing technique. Different desliming agents were studied to evaluate the effect on the snail meat quality. The deslimed snail with different agents were physically, chemically and microbiologicafly studied in two bases — fresh and spiced fried snail meat. Different desliming agents were made by formulation of their concentration. It was found that there was wide variation in the time taken in desliming. There was no colour differences in the deslimed snail samples. Among the agents, it was only alum that shrinked /hardened the snail meat. The protein level of the snail washed with lime was highest with the least moisture content. The viable microbial count was recorded lowest for water (control) and the highest in alum on the first day. Basically, all the snail samples (fresh and fried) had their pronounced spoilage at the 15th day. Finally, there was no organoleptic difference in the fried snail with respect to different desliming agents. Although statistical result revealed that sample washed with alum was most preferred.

 TABLE OF CONTENTS

TITLE PAGE

CERTIFICATION

DEDICATION iii

ACKNO\NLEDGEMENT iv

TABLE OF CONTENTS v

LISTOFTABLES vi

LIST OF FIGURES vii

ABSTRACT viii

CHAPTER ONE

INTRODUCTION / OBJECTIVES

CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 THE GIANT AFRICAN LAND SNAIL

2.2 SNAILERY AND NIGERIA PROTEIN INTAKE

2.3 SNAIL - AN AGRICULTURAL PEST AND

NOCTURNAL ANIMAL

2.4 SNAIL SHELL AND OFFAL USES

2.5 MEDiCINAL AND THERAPEUTIC VALUES OF SNAIL

2.6 NUTRITIONAL COMPOSITION OF SNAIL MEAT

2.7 MEAT SPOILAGE AND PRESERVATION

2.8 METHODS OF DESLIMING OF SNAIL MEAT

2.9 MEAT PROCESSING AND SNAIL MEAT DISHES

CHAPTER THREE

3.0 MATERIALS AND METHODS

3.1 RAW MATERIAL PROCUREMENT AND PROCESSING

3.2 PREPAREATION OF MEDIA FOR DESLIMING

3.3 DETERMINATION OF LENGTH AND WEIGHT OF

SNAIL SAMPLES

3.4 PROCESSING OF SNAIL MEAT

3.5 SENSORY EVALUATION

3.6 SHELT - LIFE DETERMINATION OF

FRESH/FRIED SAMPLE

3.7 CHEMICAL ANALYSIS

3.71 MOISTURE DETERMINATION

3.72 PROTEIN DETERMINATION

.74 ASH DETERMINATION

3.75 CARBOHYDRATE DETERMINATION

CHAPTER FQJR

4.0 RESULTS AND DISCUSSION

CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION

REFERENCES

APPENDICES