Quality characteristics and microstructure of boiled snail fillet meat

• DOI: 10.1111/jfpp.17079
• Publication Date: 2022-08-27T10:06:49Z
• Authors: Efkarpia Kougiagka; Chrysoula Apostol...; Marianthi Hatziio...; Persephoni Giannouli
• Keywords: Fillet (mechanics); Lightness

In order to investigate the quality characteristics of boiled snail fillets, microstructure fillets farmed Cornu aspersum maximum was studied for first time. The cylindrical specific mid-posterior region used hardness measurement with geometry 6 mm diameter and height. Histological analysis proved that this uniform measurements on part could show difference between wild species without variations from environmental breeding conditions. addition, values showed a strong relationship carbohydrate content fresh their lightness L*. Lightness had higher compared ones. conclusion, fillet gives important information about carbohydrates raw meat. Finally, study enriched knowledge qualitative profile. Practical applications It is time targeted histological examination heat processing reported. Hardness L* fillets. Knowing one value above parameters (hardness, L*, carbohydrates), we can calculate other two. Correlations color, hardness, nutritional microstructural data are useful meaningful key stakeholders such as food industry, nutritionists, dietetic associations, producers, chefs, consumers.