Shelf-life Prediction Modeling and Physicochemical Changes of Canned African Giant Snail (Achachatina achatina) Based Products during Storage Using Sensory and Kinetic Data

Canned African giant snails (brine, egusi and sauce) of low acidity (pH 4.5) were produced using Thermal Death Time (TDT) techniques. Sixty cans each product stored for 6 months at normal temperature (30oC). The physicochemical sensory properties these products evaluated monthly. And also, 28 equally accelerated storage temperatures stress (50, 60, 70 & 80oC) weeks. Changes in pH overall acceptability described by first second order kinetics respectively. extent proteolysis, peroxidase activities, fat hydrolysis i.e peroxide thiobabituric acid values did not change significantly (P > 0.05) during storage. Regression analysis was used to fit models Gibbs free energy activation changes as a function predict pH. Shelf-life prediction fitted based on kinetic data. Shelf-lives 27.6 months, 27-25 18-16.8 estimated snail brine (SIB) (SES) sauce (SIS) respectively 30OC.