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Rapana venosa is a marine snail, whose meat has a high biological value and currently represents a culinary delicacy for many restaurants with marine specificity. Therefore, in this paper, the chemical composition of the fresh Rapana meat processed manually, without boiling, but also industrially processed, in the aspect of water content, total protein, raw fat, mineral salts was analyzed. The experimental results revealed a decrease in the values of moisture and fat for the samples of Rapana meat boiled before shell removal. The value of the light hydrolysable nitrogen, the trimethyl amine nitrogen and the enzymatic activity of the superoxide dismutase from Rapana meat frozen at -18°C, for one week, two weeks and 4 weeks was also tracked. The results indicated an early process of proteolysis and amino acids deamination of Rapana meat during freezing and a partial inactivation of the superoxide dismutase enzyme, whose activity registered the lowest value after 4 weeks of freezing.

Study on the influence of freezing on certain chemical compounds in Rapana venosa meat