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VOL. 11, ISSUE 2 (2026)
Effects of thermal processing methods on the chemical composition, microbial quality, and sensory properties of processed giant African land and water snail meats
Authors
Udoide, Esther Lawrence, Enidiok, Sunday Edet, Ntukidem, Victor Edet
Abstract
This study evaluated the effects of different
heat treatment methods on the chemical composition, microbial quality, and
sensory properties of giant African land and water snail meats. A total of one
hundred (100) fresh snails, comprising fifty (50) land snails and fifty (50)
water snails, were processed by deshelling, washing, salting, and rinsing with
potable water. The samples were divided into five groups, with four groups
subjected to oven drying, cooking, roasting, and hot air dehydration, respectively,
while the fifth group served as the untreated control. Standard analytical
methods were employed to determine proximate composition, mineral and vitamin
content, microbial load, and sensory characteristics. The results revealed that
all heat treatments significantly reduced moisture content, thereby improving
the shelf stability of the snail meats. Moisture content ranged from
6.00–17.26% for land snails and 6.17–14.39% for water snails, compared to
higher values observed in the raw samples. Protein content decreased slightly
following processing, whereas fat, ash, and fibre contents showed moderate
variations, with a slight increase in carbohydrate content. Additionally, heat
treatments led to reductions in mineral, vitamin, and anti-nutritional components.
A significant reduction in microbial load was observed across all treatments,
with total viable counts decreasing from 41.4 × 10⁴ and 33.4 × 10⁴ cfu/g in raw
land and water snails to as low as 2.2 × 10⁴ and 2.0 × 10⁴ cfu/g, respectively,
after hot air dehydration. Lead (Pb) was not detected in any sample. Sensory
evaluation indicated that cooked samples were the most preferred. Generally,
the findings demonstrated that heat treatments effectively enhance safety,
shelf life, and consumer acceptability while retaining essential nutrients.
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Pages:33-39
How to cite this article:
Udoide, Esther Lawrence, Enidiok, Sunday Edet, Ntukidem, Victor Edet "Effects of thermal processing methods on the chemical composition, microbial quality, and sensory properties of processed giant African land and water snail meats". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 33-39
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