Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)
المؤلفون المشاركون
Achaglinkame, Matthew A.
Owusu-Mensah, Eric
Boakye, Abena A.
Oduro, Ibok
المصدر
International Journal of Food Science
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-5، 5ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-02-11
دولة النشر
مصر
عدد الصفحات
5
الملخص EN
Snails, a delicacy in most tropical communities, are highly perishable and seasonal.
Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties.
This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails.
Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h.
The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale.
The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively.
Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%).
Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest.
The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed.
The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Achaglinkame, Matthew A.& Owusu-Mensah, Eric& Boakye, Abena A.& Oduro, Ibok. 2020. Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina). International Journal of Food Science،Vol. 2020, no. 2020, pp.1-5.
https://search.emarefa.net/detail/BIM-1171011
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Achaglinkame, Matthew A.…[et al.]. Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina). International Journal of Food Science No. 2020 (2020), pp.1-5.
https://search.emarefa.net/detail/BIM-1171011
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Achaglinkame, Matthew A.& Owusu-Mensah, Eric& Boakye, Abena A.& Oduro, Ibok. Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina). International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-5.
https://search.emarefa.net/detail/BIM-1171011
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1171011
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر