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Microbiological, physico‐chemical, and shelf life characteristics of land snail ( Achantina fulica ) subjected to various preservative treatments
Author(s) -
Onwubuche K.,
Efiuvwevwere B. J. O.,
Eruteya O. C.
Publication year - 2019
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12615
Subject(s) - preservative , shelf life , land snail , food science , lime , achatina , biology , zoology , chemistry , snail , ecology , paleontology
Reared and wild land snail ( Achantina fulica ) samples were subjected to various preservative treatments including potassium aluminium sulfate (PAS, 1% wt/vol), sodium chloride (NaCl, 1% wt/vol) and lime juice filtrate (LJF, 10% vol/vol) and investigated for microbial, physico‐chemical, and shelf life characteristics during ambient temperature storage. Five bacterial genera occurred in wild while three in reared. Total viable counts of 4.15 and 4.60 log 10 cfu/g were observed in reared and wild control samples on Day 0 respectively but decreased to 3.72 and 4.08 log 10 cfu/g for samples treated with LJF and PAS respectively on Day 3. Changes in pH of samples were marginal. Significant ( p < .05) decrease in sensory attributes occurred in all samples and became unacceptable after Day 3 except LJF preserved samples that remained acceptable till Day 9. Thus, LJF as a novel preservative is recommended for shelf life extension of both reared and wild land snails. Practical applications The results of this study indicate the practical method of preserving reared and wild land snail ( Achantina fulica ) to extend its shelf life using lime juice filtrate which is readily available and storage at ambient temperature (30 ± 2 °C) due to erratic power supply. This approach is to encourage median‐capacity industries and small‐medium enterprises to have access to simple technology especially in developing countries to enhance food security and food safety.