Bìol. Tvarin, 2019, volume 21, issue 3, pp. 28–32

VITAMIN COMPOSITION OF SNAIL MEAT AFTER THERMAL PROCESSING

I. S. Danilova1, T. M. Danilova2

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1National Scientific Center “Institute of Experimental and Clinical Veterinary Medicine”,
83 Pushkinska str., Kharkiv 61023, Ukraine, This email address is being protected from spambots. You need JavaScript enabled to view it.

2Kharkiv State Zooveterinary Academy,
1 Akademichna str., Mala Danylivka village, Dergachi district, Kharkiv region, 62341, Ukraine, This email address is being protected from spambots. You need JavaScript enabled to view it.

Nutrition is the most important physiological need of the human body, the satisfaction of which largely determines the state of health and quality of human life. Meat and its products are one of the most important foods. Meat contains complete proteins, fats, biologically active and minerals and vitamins. These components are in an optimal quantitative and qualitative ratio and provide a high degree of assimilation of meat by the human body. In recent years, there are exotic kinds of meat in Ukraine such as snails’ (Gastropoda) meat. Snail breeding is a young branch of agriculture in our country which has not yet celebrated its decade. And at the moment, it is actively gaining momentum and is developing on a wave of public interest in non-traditional types of healthy food products. The aim of work was to find out the availability and amount of vitamins in snail meat after boiling. Vitamins are biologically active substances that are vital to the normal functioning of the body. They play special role in the human growth and health. In addition, vitamins are essential for regulating metabolic processes, hematopoiesis and immunity support. If there is a shortage of vitamins in the organism, the body works with interruptions. Together with proteins, fats and carbohydrates, vitamins should be included in the daily diet of each person. The research was carried out in accordance with the methods described in GOST 30627.5-98, GOST 30627.6-98, GOST 30627.4-98, GOST 30627.3-98, GOST 30627.1-98. Helix pomatia snails were harvested independently after rain or in the morning, Helix aspersa maxima and Helix aspersa muller were obtained from the farm “Snail 2016” (Ukraine), which we would like to thank the director for. We have found that the meat of three experimental species of snails contains 6 vitamins, namely: B1, B2, B3 (PP), B9, A, E. And most of all after heat treatment contains vitamins A, E and B9 — 20.47:2.37:2.53, respectively. Helix aspersa maxima (except vitamin PP) is the most rich in vitamins in the meat of snails compared to the other two species. The article presents data on the content of vitamins after evaporation in three types of snails — Helix aspersa maxima, Helix aspersa muller, Helix pomatia, results obtained in digital expressions. This work complements new data on the content of vitamins in snail meat after feeding, and thus confirms the usefulness of this species of animal. Thus, we have found that the meat of snails of the species Helix aspersa maxima, Helix aspersa muller and Helix pomatia enriched with vitamins B1, B2, B3 (PP), B9, A, E. But after boiling water-soluble vitamins are destroyed by half as compared to raw same kind of snails. The most vitamin-rich was the meat of the Helix aspersa maxima snail. In the future, our further research will be the development of methodological recommendations which include and provide data.

Keywords: SNAILS, VITAMINS, MEAT, THERMAL PROCESSING

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