Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)
Joint Authors
Achaglinkame, Matthew A.
Owusu-Mensah, Eric
Boakye, Abena A.
Oduro, Ibok
Source
International Journal of Food Science
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-5, 5 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-02-11
Country of Publication
Egypt
No. of Pages
5
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171011