Evaluation Of The Shelf Life Of Fried Snail (Archachatina Marg Inata) Meat Coated Witfi Batter And Dusted With Breading.

ABSTRACT

Snail (Archachatina Marginata) meats were processed into 3 different forms. Such that Ti was boiled and served as control. While T2 was boiled and fried. And 13 was boiled, coated with batter, dusted with breading and then fried. A comparative study of shelf life of these samples was conducted within 36 storage days. From tables I, ii, iv microbiological quality of Ti, 12; and 13 were determined for the 36 days of storage. Such that microbiological quality of Ti, 12, andT3 under freezing temperature storage was guaranteed after 36 days of storage. Like wise samples (stored under refrigeration, while samples stored under room temperature were not microbiologically guaranteed after 36 days of storage. However the most common microbial growth irrespective of storage temperature was mould (penicillium, Botrytis, and fusarium). Though mould growth cannot be said to be spoilage, rather suggests poor packaging and storage condition. Especially when they are not up to the stage where toxins are produced. In order words the presence of mould suggests poor packaging .However mold growth was a bit higher when compared to those of Ti, arid 12.This is because of the precence of baPer and breading.. In all a <100 foot cell aggregate per gram of staphylococcus spp. Was deducted after the analysis.Batter and breading coating was found to have cryoprotectant effect ,thus protected the staphylococcus spp from the full elimination effect of freezing and refrigeration temperature.

TABLE OF CONTENT

CHAPTER ONE

INTRODUCTION

OBJECTIVE.

CHAI'TER TWO

CLASSIFICATION OF SNAIL 2.1

NATUREOF SNAIL 2.!.

GROWTH AND NUTRITION 2.12

NUTRIENT CONTENT OF SNAIL MEAT .2.13

SNAIL MEAT AS FOOD 2.14

MET! IODS OF SNAIL MEAT PROCESSING 2.15

SALTING 2.16

TIIERMAL PROCISSING 2.17

COOKING 2.18

DRY IIEAT METIIOD 2.19

DEEP FAT FRYING 2.20

MOIST IlEAT MEATIIOD 2.21

USE OF BATTER 2.22

EFFECT OF COOKING ON NUTRITIVE VALUE OF MEAT 2.23

PRESERVATION OF MEAT 2.24

REFRIGERATION 2.25

FREEZING 2.26

EFFECT ON MICRO-ORGANISM 2.27

EFFECT ON PROTEIN 2.28

EFFECT ON FAT 2.29

MEAT DEI'ERIORiVFION 2.30

MICROBIAL ACTIVITIES 2.3!

FACTORS INFLUENCING MICROBES IN MEAT 2.32

PACKAGING 2.33

V

ChAPTER THREE

PROCESSING MATERIALS 3. 1

SNAIL PREPARATION 3.2

COOKING 34

BATI'ER PREPARATION 3.5

I3READING PREPARATION 3.6

COATING OF SNAIL 3.7

SNAIL IACKING 39

SNAIL MEAT STORING 3.9

PROXIMATE

ANALYSIS 3.91

SENSORY

EVALUATIN 3.92

MICRO 13 IAL

ANALYSIS 3.93

MEDIA

PREPARATION 3.94

SAM PLE

INNOCULATION 3.95

CHAPTER FOUR

RESULTS AND DICUSSION

NUTRIENT COMPOSITION 4.1

MICROBIAL ANALYSIS OF SAMPLE STORED IN FREEZER 4.2

MICROBIAL ANALYSIS OF SAMPLE STORED IN REFRIERANT 4.3

MICROBIAL ANALYSIS OF SAMPLES STORED ON SHELF 4.4

SENSORY EVALUATION 4..5

ChAPTER FIVE

CONCLUSION 5.5

RECOMMENDATION 5.1

REFERENC ES

APPENDIX