Health and sustainability: The nutritional value of snail meat
The increasing popularity of snail meat prompts research of the nutritional benefits of consuming Helix aspersa maxima cultivated in Bulgaria. With a high protein content and remarkably low fat content, snail meat is well-suited for the inclusion in healthy culinary recipes. Daily consumption of sna...
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2024-01-01
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| Series: | Croatian Journal of Food Science and Technology |
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| Online Access: | https://hrcak.srce.hr/file/471948 |
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| author | Mihail Garkov Kremena Nikovska |
| author_facet | Mihail Garkov Kremena Nikovska |
| author_sort | Mihail Garkov |
| collection | DOAJ |
| description | The increasing popularity of snail meat prompts research of the nutritional benefits of consuming Helix aspersa maxima cultivated in Bulgaria. With a high protein content and remarkably low fat content, snail meat is well-suited for the inclusion in healthy culinary recipes. Daily consumption of snails meat, which is notably rich in iron, manganese, phosphorus, calcium, and magnesium, proves to be a valuable source of essential minerals. The fatty acid profile of Helix aspersa maxima is characterized by the diverse range of polyunsaturated fatty acids, with linoleic acid and arachidonic acid being the most abundant. The amino acid profile of the snail meat is characterized by significant levels of essential amino acids, with leucine, lysine and threonine contributing to protein synthesis, immune function, and tissue repair, respectively. The presence of large quantities of flavour-enhancing amino acids, such as glutamic acid and aspartic acid along with glycine, arginine, and proline, suggests a rich umami taste and supports collagen formation, and structural integrity. |
| format | Article |
| id | doaj-art-31c2b38580e5493a9dc108fc65377c77 |
| institution | Kabale University |
| issn | 1847-3466 1848-9923 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj-art-31c2b38580e5493a9dc108fc65377c772025-01-10T13:24:21ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232024-01-0116223624510.17508/CJFST.2024.16.2.05Health and sustainability: The nutritional value of snail meatMihail Garkov0Kremena Nikovska1University of Food Technologies, Department of Tourism and Culinary Management, 26, Maritsa Blvd., 4002 Plovdiv, BulgariaUniversity of Food Technologies, Department of Tourism and Culinary Management, 26, Maritsa Blvd., 4002 Plovdiv, BulgariaThe increasing popularity of snail meat prompts research of the nutritional benefits of consuming Helix aspersa maxima cultivated in Bulgaria. With a high protein content and remarkably low fat content, snail meat is well-suited for the inclusion in healthy culinary recipes. Daily consumption of snails meat, which is notably rich in iron, manganese, phosphorus, calcium, and magnesium, proves to be a valuable source of essential minerals. The fatty acid profile of Helix aspersa maxima is characterized by the diverse range of polyunsaturated fatty acids, with linoleic acid and arachidonic acid being the most abundant. The amino acid profile of the snail meat is characterized by significant levels of essential amino acids, with leucine, lysine and threonine contributing to protein synthesis, immune function, and tissue repair, respectively. The presence of large quantities of flavour-enhancing amino acids, such as glutamic acid and aspartic acid along with glycine, arginine, and proline, suggests a rich umami taste and supports collagen formation, and structural integrity.https://hrcak.srce.hr/file/471948snail meatproximate compositionmineral contentfatty acidsamino acids |
| spellingShingle | Mihail Garkov Kremena Nikovska Health and sustainability: The nutritional value of snail meat Croatian Journal of Food Science and Technology snail meat proximate composition mineral content fatty acids amino acids |
| title | Health and sustainability: The nutritional value of snail meat |
| title_full | Health and sustainability: The nutritional value of snail meat |
| title_fullStr | Health and sustainability: The nutritional value of snail meat |
| title_full_unstemmed | Health and sustainability: The nutritional value of snail meat |
| title_short | Health and sustainability: The nutritional value of snail meat |
| title_sort | health and sustainability the nutritional value of snail meat |
| topic | snail meat proximate composition mineral content fatty acids amino acids |
| url | https://hrcak.srce.hr/file/471948 |
| work_keys_str_mv | AT mihailgarkov healthandsustainabilitythenutritionalvalueofsnailmeat AT kremenanikovska healthandsustainabilitythenutritionalvalueofsnailmeat |