Effect of boiling on chemical composition of small brown snail <i>(Cornu aspersum aspersum)</i> meat

Abstract The aim of this study was to assess the changes occurring as a result boiling (100°C, 1 h) small brown snail ( Cornu aspersum ) meat in relation its proximate composition, calcium, phosphorus and cholesterol content, well profile fatty acids nutritional quality indices lipids. This species selected for research because it is currently greatest economic importance among edible terrestrial snails. It hypothesized that cooking effect may be different foot visceral sac. Samples were collected from 6 populations bred on experimental fields National Research Institute Animal Production Balice (Poland). sac, parts under investigation, analysed separately, raw boiled water. results then compared analogous studies carried out by other authors beef, pork poultry. found sac shares dry matter, crude protein, fat, ash, calcium greater than those (P&lt;0.05), both material, whereas content higher (P&lt;0.05). Generally, especially foot, heat treatment elevated levels afore-mentioned quantities, yet increases not always statistically significant. Boiling caused moderate acid composition. fat more advantageous In carcass, polyunsaturated / saturated (PUFA/SFA) ratio substantially exceeded minimum value 0.45 recommended British Department Health. However, n-6/n-3 too high, exceeding maximum level 4.0 twofold much threefold case respectively. due boiling, an increase share SFA monounsaturated (MUFA) observed, while PUFA, n-6 n-3 decreased. less pronounced with slight decrease MUFA. Therefore, worsened PUFA/SFA ratio, nutritive index (NVI = (C18:0 + C18:1) C16:0) dietary having desirable neutral hypocholesterolemic humans (DFA Σ MUFA PUFA C18:0), but these practically did change. On whole, trends terms chemical composition are similar after popular farm animals, ranges differ.