EFFECT OF BOILING TIME REGIME ON THE THERMAL PROPERTIES, QUALITY AND TEXTURAL PROPERTIES OF AFRICAN SNAIL (Achachatina marginata)

Abstract

This study was conducted to evaluate the effect of boiling on the quality, textural and thermophysical properties of African giant snails. The fasted snails were boiled at different time interval of 0, 4, 8, 12 and 16 minutes, respectively. The thermal properties (thermal conductivity, specific heat capacity and the diffusivity of the boiled snails were computed. The proximate, mineral, colour attributes and sensory characteristics of the boiled snails were subsequently determined. Textural properties, was determined with the aid of Model CT310K Texture Analyzer. The result revealed that thermal conductivity, specific heat capacity and thermal diffusivity ranged from 1,812.15 - 4,728.79W/m2/oC, 1,689.19 - 2258.75 Jkgjk-1 and 0.1139 – 0.2224 m2/s, respectively. There was significant difference (P<0.05) in the values recorded for proximate composition. The moisture content (65.32-70.71%), crude protein (17.22-26.67%), crude fat (0.65-1.13%,), total ash (1.10-2.53%) and carbohydrate (3.35-11.47%), respectively were determined. The mineral composition of the boiled snails (calcium, iron, potassium, sodium, zinc and magnesium elemental content) ranged from 192.50 - 227.50 mg/100g, 6.85 - 7.55 mg/100g, 17.50 - 25.00 mg/100g. 205.00 - 277.50 mg/100g, 0.15 - 0.25 mg/100g and 52.50 - 77.50 mg/100g respectively. Significant colour changes were L* (28.80 – 56.47), a* (-1.59 - 1.22), b*(-0.16 - 20.29) and ΔE (7.24 - 33.57), respectively. There was significant difference (p<0.05) in the textural properties of African giant snail boiled at varying time and constant heat supplied. The consumer acceptability test revealed that boiled snail meat acceptance increased with increase in boiling time.