The Effect Of Different De-Sliming Agents On The Quality Of Snail Meat (Archachatina Marginata)

ABSTRACT

 This study was conducted to determine the effect of different de-sliming agent on the quality of snail meat. The snail was washed with different de-sliming agent and the proximate, mineral, microbial and sensory evaluations were carried out. The proximate composition of the snail washed with different agent used for de-sliming. It was seen that the moisture content ranged from 69.76% to 72.49%, ash content ranged from 1.30% to 1.38%, crude fat ranged from 0.24% to 0.35%, mean crude protein ranged from I 6.38% to 17.86%, the carbohydrate content ranged from 9.54% to 10.9 I%. Result from mineral analysis shows that calcium content ranged from 110.82 to 120.22mg/ 1 00g, magnesium content ranged from 126.60 to 260.06mg/ 1 00g, sodium content ranged from 175.02 to 180.17mg/100g. Result from microbiological composition shows that snail de-slimed with water has the highest microbial growth (1.2x 10° cfu/g) as storage day increases. Result from sensory evaluation shows that snail de-slimed with lime was generally accepted by the panelist. There were significant difference (p<0.05) among the sample><0.05) among the sample