Summary
This laboratory study examined how thermal processing alters the nutritional and chemical properties of snail meat powders—an emerging alternative protein source. Heating to 180 °C significantly reduced protein digestibility and solubility whilst increasing lipid oxidation and aldehyde formation, despite snail meat's low-fat content. The findings suggest that thermal treatment conditions require optimisation to preserve protein bioavailability in snail-based food products.
Regional applicability
Findings may be relevant to UK food product development if snail meat powders are considered as alternative proteins, though snail farming is not established as a commercial food production system in the United Kingdom. The study's focus on protein bioavailability is applicable to any novel protein source development in UK food systems.
Key measures
Radical scavenging ability, lipid composition, volatile profile (aldehydes and ketones), protein secondary structure (β-sheet and random coil percentage), protein solubility, protein digestibility, antioxidant capacity
Outcomes reported
The study measured the effects of thermal processing (100 °C and 180 °C for 30 minutes) on snail meat powder properties, including radical scavenging ability, lipid composition, volatile profile, protein secondary structure, and protein digestibility and solubility. Thermal treatment at 180 °C induced significant alterations to protein conformation and digestibility, alongside increased lipid oxidation and volatile aldehyde formation.
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