ABSTRACT
The
effect of some desliming agents (alum, lime, gain and water as a control) was
studied, In the search for alternative cheap of animal protein, snail was foundtobe
nutritious and therapeutic for some aiiments-However, the slime- - content of
snail makes it irritating for consumption and this possess a problem in the
desliming as a preliminary processing technique. Different desliming agents
were studied to evaluate the effect on the snail meat quality. The deslimed
snail with different agents were physically, chemically and microbiologicafly
studied in two bases — fresh and spiced fried snail meat. Different desliming
agents were made by formulation of their concentration. It was found that there
was wide variation in the time taken in desliming. There was no colour
differences in the deslimed snail samples. Among the agents, it was only alum
that shrinked /hardened the snail meat. The protein level of the snail washed with
lime was highest with the least moisture content. The viable microbial count
was recorded lowest for water (control) and the highest in alum on the first
day. Basically, all the snail samples (fresh and fried) had their pronounced
spoilage at the 15th day. Finally, there was no organoleptic difference in the
fried snail with respect to different desliming agents. Although statistical
result revealed that sample washed with alum was most preferred.
TABLE OF CONTENTS
TITLE PAGE
CERTIFICATION
DEDICATION iii
ACKNO\NLEDGEMENT iv
TABLE OF CONTENTS v
LISTOFTABLES vi
LIST OF FIGURES vii
ABSTRACT viii
CHAPTER ONE
INTRODUCTION / OBJECTIVES
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 THE GIANT AFRICAN LAND SNAIL
2.2 SNAILERY AND NIGERIA PROTEIN INTAKE
2.3 SNAIL - AN AGRICULTURAL PEST AND
NOCTURNAL ANIMAL
2.4 SNAIL SHELL AND OFFAL USES
2.5 MEDiCINAL AND THERAPEUTIC VALUES OF SNAIL
2.6 NUTRITIONAL COMPOSITION OF SNAIL MEAT
2.7 MEAT SPOILAGE AND PRESERVATION
2.8 METHODS OF DESLIMING OF SNAIL MEAT
2.9 MEAT PROCESSING AND SNAIL MEAT DISHES
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 RAW MATERIAL PROCUREMENT AND PROCESSING
3.2 PREPAREATION OF MEDIA FOR DESLIMING
3.3 DETERMINATION OF LENGTH AND WEIGHT OF
SNAIL SAMPLES
3.4 PROCESSING OF SNAIL MEAT
3.5 SENSORY EVALUATION
3.6 SHELT - LIFE DETERMINATION OF
FRESH/FRIED SAMPLE
3.7 CHEMICAL ANALYSIS
3.71 MOISTURE DETERMINATION
3.72 PROTEIN DETERMINATION
.74 ASH DETERMINATION
3.75 CARBOHYDRATE DETERMINATION
CHAPTER FQJR
4.0 RESULTS AND DISCUSSION
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
REFERENCES
APPENDICES
NWOKOMA, E (2021). Effect of Desliming Agents On Quality Of Snail Meat . Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-desliming-agents-on-quality-of-snail-meat-7-2
E., NWOKOMA. "Effect of Desliming Agents On Quality Of Snail Meat " Mouau.afribary.org. Mouau.afribary.org, 18 May. 2021, https://repository.mouau.edu.ng/work/view/effect-of-desliming-agents-on-quality-of-snail-meat-7-2. Accessed 23 Nov. 2024.
E., NWOKOMA. "Effect of Desliming Agents On Quality Of Snail Meat ". Mouau.afribary.org, Mouau.afribary.org, 18 May. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-desliming-agents-on-quality-of-snail-meat-7-2 >.
E., NWOKOMA. "Effect of Desliming Agents On Quality Of Snail Meat " Mouau.afribary.org (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-desliming-agents-on-quality-of-snail-meat-7-2