<abstract xmlns="http://www.w3.org/1999/xhtml"><sec id="j_jvetres-2020-0062_s_005_w2aab3b7c89b1b6b1aab1c14b1Aa"><h3>Introduction</h3><p>Snail eggs can be the raw material for the production of a caviar substitute. The substitute varies from the original in caloric value and nutrient content which determine the nutritional value of every foodstuff. The present study aimed to determine and compare the nutritional value and protein quality of eggs from two subspecies of edible snail.</p></sec><sec id="j_jvetres-2020-0062_s_006_w2aab3b7c89b1b6b1aab1c14b2Aa"><h3>Material and Methods</h3><p>The chemical composition of the snail eggs <italic>i.e. Cornu aspersum maxima</italic> and <italic>Cornu aspersum aspersum</italic> was determined in accordance with international standards. In order to evaluate the protein quality of the eggs of the two studied snail subspecies, the chemical score (CS), and a reference protein were used.</p></sec><sec id="j_jvetres-2020-0062_s_007_w2aab3b7c89b1b6b1aab1c14b3Aa"><h3>Results</h3><p>Significant differences in the content of water, ash, and carbohydrates, but comparable protein and fat contents and caloric values were found.</p></sec><sec id="j_jvetres-2020-0062_s_008_w2aab3b7c89b1b6b1aab1c14b4Aa"><h3>Conclusion</h3><p>The protein in the eggs of the snails was complete by the measure of the model adopted for this study, however, meeting the daily essential amino acid requirements of an adult would require an immense supply of both species’ eggs. Snail eggs of the <italic>Cornu</italic> genus were characterised by much lower nutritional value in comparison with caviar and caviar substitutes.</p></sec></abstract>

IntroductionSnail eggs can be the raw material for the production of a caviar substitute. The substitute varies from the original in caloric value and nutrient content which determine the nutritional value of every foodstuff. The present study aimed to determine and compare the nutritional value and protein quality of eggs from two subspecies of edible snail.Material and MethodsThe chemical composition of the snail eggs i.e. Cornu aspersum maxima and Cornu aspersum aspersum was determined in accordance with international standards. In order to evaluate the protein quality of the eggs of the two studied snail subspecies, the chemical score (CS), and a reference protein were used.ResultsSignificant differences in the content of water, ash, and carbohydrates, but comparable protein and fat contents and caloric values were found.ConclusionThe protein in the eggs of the snails was complete by the measure of the model adopted for this study, however, meeting the daily essential amino acid requirements of an adult would require an immense supply of both species’ eggs. Snail eggs of the Cornu genus were characterised by much lower nutritional value in comparison with caviar and caviar substitutes.

Snail eggs as a raw material for the production of a caviar substitute

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Snail eggs as a raw material for the production of a caviar substitute"}

IntroductionSnail eggs can be the raw material for the production of a caviar substitute. The substitute varies from the original in caloric value and nutrient...

Snail eggs as a raw material for the production of a caviar substitute

Online veröffentlicht: 26. Nov. 2020

Seitenbereich: 543 - 547

Eingereicht: 30. Juni 2020

Akzeptiert: 02. Nov. 2020

DOI: https://doi.org/10.2478/jvetres-2020-0062

Schlüsselwörter
“white caviar”, snail eggs, nutrients, amino acid

© 2020 M. Maćkowiak-Dryka et al. published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Snail eggs as a raw material for the production of a caviar substitute

Online veröffentlicht: 26. Nov. 2020

Seitenbereich: 543 - 547

Eingereicht: 30. Juni 2020

Akzeptiert: 02. Nov. 2020

DOI: https://doi.org/10.2478/jvetres-2020-0062

Schlüsselwörter“white caviar”, snail eggs, nutrients, amino acid

© 2020 M. Maćkowiak-Dryka et al. published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
“white caviar”, snail eggs, nutrients, amino acid