Premium
Quality Factors of Terrestrial Snail Products as Affected By the Species
Author(s) -
Schubring R.,
Meyer C.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08874.x
Subject(s) - helix pomatia , snail , achatina , chewiness , lightness , sensory system , taste , biology , helix (gastropod) , food science , chemistry , zoology , ecology , artificial intelligence , neuroscience , computer science
The influence of different snail species on the quality of spiced‐butter preparation was investigated with regard to labeling, using sensory and instrumental methods. Although sensory as well as instrumentally measured quality attributes indicated differences between the compared species, the sensory panel did not express a preference for a particular species. Differences were most significant between Achatina fulica and Helix aspersa , and between these compared to Helix pomatia or Helix lucorum with regard to color (lightness and redness) and texture (hardness and chewiness). Differences between H. pomatia and H. lucorum were insignificant. Consequently, labeling of products prepared from H. lucorum as non‐vineyard snails on grounds of scientific reason is not necessary.