Aproveitamento industrial do escargot Achatina fulica

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

The escargot Achatina fulica appers as a healthy option, presenting low fat, calories and cholesterol ctent. About forty per cent of live animal represent the visceral mass not consumed and wasted. This was analyzed for protein, ash, humidity, fat and iron content determination. The food efficiency ratio (FER) and protein efficency ratio (PER) was analized. The soup manufacture flowchart had the following steps: grinding, mixing, cooking, homogenization, drum drying, mixing and conditioning. The soup was analized to determine 45ÂC coliforms, Salmonella sp and Bacillus cereus content, and its centesimal composition. The sensory characteristics were determinate throught Quantitative Descriptive Analysis. The visceral mass presented 79.44% of humidity, 18.70% of protein, 0.81% fat, 0.94% ash and 6.31 mg% of iron content, similar to other sails. The biological assay, there was a significant diferrence between casein ad scargot group, however the FER (0.24) and the PER (2.18) values were similar to that of other mollusks species.The centesimal composition demonstrated that the soup attains 25.21% of the RDA of protein for 7-10 years old children. The soup had its sensory characteristics well accepted due to its global acceptance score 6.51. The results permit to conclude that the scargot visceral mass can be used as ingredient to industrial low cost products obtaining for human consume

ASSUNTO(S)

resÃduos desenvolvimento de novos produtos qualidade protÃica nutricao

ACESSO AO ARTIGO

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