Academic literature on the topic 'Edible snails'

For many years Poland has been a highly recognized producer and supplier of Cornu aspersum (Cornu aspersum aspersum, Cornu aspersum maxima) and Helix pomatia snails in European markets. Exports include both live snails and snail-derived food products such as snail meat and eggs. Slime, used in pharmaceutical and cosmetic industries, is another economically significant snail-derived product. This paper presents standardized terminology for farm snails and outlines regulations concerning snail farming, trade, processing plants and snail meat obtained. The current results of microbiological studies of snail meat obtained in Poland are shown as well. The analysis conducted in this paper indicates the need to clarify legislation, especially with regard to snail farming, and to elaborate regulations on snail meat processing....

The human population is growing; food production is becoming insufficient, and the growing awareness of the negative impact of traditional animal husbandry on the environment means that the search for alternative methods of providing animal protein is continuously underway. The breeding of edible snails seems to be a promising option. The most popular species of edible snails in Europe include the brown garden snail Cornu aspersum (Müller, 1774) (previously divided into two subspecies: Cornu aspersum aspersum (Müller, 1774) and Cornu aspersum maxima (Taylor, 1883)), as well as the Roman Snail—Helix pomatia Linnaeus, 1758. These animals are highly productive, require relatively little space, are easy to breed and their maintenance does not require large financial outlays. This review focuses on the prospects of food snail farming in Europe. It discusses the living conditions, the nutritional value of the snails’ meat, and the way of feeding the animals, paying particular attention to issues still not scientifically resolved, such as the need for micro and macro elements, as well as fat and carbohydrates.

Summary Land snails are sources of protein to man and are hosts to a number of parasites. It is imperative that the roles of the snail hosts and parasites are clearly defined. Before then however, the parasites of the different land snails collected in any locality should be identified. Land snails were collected in the wild in both dry and wet seasons. The internal organs and the faeces were examined for the presence of parasite. In the rainy season of 2015, a total of 272 snails were collected across four major towns (Benin, Uromi, Ekpoma and Auchi) in Edo State, Nigeria, while in the dry season, fewer snails (n=91) were handpicked. The snail species seen are: Achatina achatina (Linnaeus, 1758), Achatina fulica (Férussac, 1821), Acharchatina marginata (Swainson, 1982), Limicolaria aurora (Jay, 1839), L. flammea (Müller, 1774) and Limicolariopsis spp. The larvae of Strongyloides stercoralis were isolated from the various snail species with overall prevalence of 54.04 %. Snails positive with Alaria mesocercariae were L. aurora, L. flammea and Limicolariopsis spp. Additionally, few L. flammea were positive of the cercariae of Drocoelium dedriticum. Meanwhile, some samples of A. fulica harboured larvae of Angiostrongylus cantonesis, sporocysts of Fasciola gigantica and Schistosoma mansoni. Therefore, these edible snails could pose serious health hazard to man and animals by serving as a possible alternative parasite transmission route.

ABSTRACT Edible land snails are intensively exploited and the management of natural populations is a complex issue due the variety of factors involved. Two species of the genus Helix are present in our country, Helix pomatia and Helix lucorum, both of them collected since 1956. Although current legislation regulates the exploited amount and the dimension of collected snails, the exploitable amount is not assessed using appropriate ecological studies. The farming of edible snails has evolved in Romania especially during the period 2004-2008, the first farms being financed by the SAPARD Project. The inappropriate documentation on the matter of snail farming had lead to a quick failure of this practice in Romania. It is unlikely that snail farming will replace collection on short or medium term, but obtaining reasonable quantities of snails in snail farms could help to reduce their exploitation in nature to an acceptable level and keep a sustainable exploitation

AbstractIntroduction: The objective was to determine the content of fatty acids in edible snail fat by snail species, collection site, and processing stage.Material and Methods: The research material comprised 180 edible fat samples from the three genera of edible snails collected in Poland: free-living Helix pomatia (HP) and two cultivated Cornu subspecies: C. aspersa maxima (CAM) and C. aspersum aspersum (CAA). All snails came from the Greater Poland and Lower Silesian Provinces: HP from their natural habitat and CAM and CAA from heliciculture farms. The studies focused on the raw meat, cooked meat, and frozen meat processing stages. Fatty acid (FA) profiles were determined by the gas chromatography method.Results:Helix pomatia fat showed a higher saturated fatty acid (SFA) content, whereas the fat of Cornu genus snails had a higher unsaturated fatty acid (UFA) component, i.e. monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA). Thermal processing of snail meat increased all the determined SFA and decreased all the PUFA values, and increased the content of C18:1, C20:1, and C22:1 acids in the MUFA group. The material collection site had limited impact on FA content as differences were noted only in levels of C18:1, C18:2 n6, and C20:5. The differences pertained only to the fat of farmed snails of the Cornu genus.Conclusion: Due to the high content of UFA and a favourable ratio of n6:n3 acids and PUFA:SFA, snail fat can be regarded as nutritionally valuable.

Snails of the genus Cornu are farm-raised as edible molluscs. Dissection is one of the basic diagnostic tests available in the breeding of these animals, used to determine the cause of death or disease, and to collect material for further laboratory tests. The aim of this article was to present a method for the dissection of snails for veterinary use based on the experience gained from 200 mollusc dissections, and to present a short description of the anatomical structure of snails. The method described is characterized by its speed and simplicity. The observations made during the dissection, as presented in the article provide valuable diagnostic information for veterinarians responsible for care on snail farms.

Abstract Introduction: The objective of the present research was to carry out a comparative assessment of copper, zinc, and selenium concentrations in the meat of edible land snails collected in Poland (Helix pomatia, Cornu aspersum maxima, and Cornu aspersum aspersum), as well as to determine the effect of preliminary processing of Roman snails (Helix pomatia) on the content of the aforementioned elements. Material and Methods: In the first stage, determinations were made on unprocessed snail meat. In the second stage, the study focused on Roman snails and consisted in an additional evaluation of frozen meat after full processing. Zinc and copper contents were determined by flame atomic absorption spectrometry and the selenium content was established by graphite furnace atomic absorption spectrometry. Results: The selenium content differed significantly among all three species. The copper content in Roman snails differed significantly from that in farmed snails. No significant difference in the zinc level was noted among the three snail species. The selenium content in raw and processed meat of Roman snails did not show any significant difference while the copper and zinc level was significantly higher in processed meat samples. Conclusion: The present research on the meat of edible snails showed different levels of selenium, copper, and zinc, depending on the species, collection site, and subjection to processing.

Ascorbic acid (Vit. C) is essential for the proper functioning of the human body. Humans are unable to synthesize vitamin C endogenously, so it must be supplied with food. The available literature does not provide any data on the content of vitamin C in the meat of snails. The aim of the study was therefore to determine and compare its content in the edible parts of snails obtained in Poland. The research material consisted of 30 samples of snail meat (the foot with the collar and a fragment of the coat) belonging to three species: Helix pomatia, Cornu aspersum aspersum, and Cornu aspersum maxima. Helix pomatia snails were obtained from the natural environment, while the other two species came from commercial breeding farms. Ascorbic acid was determined by the method of Roe and Kuethner, as modified by Dabrowski and Hinterleitner (1989). Previously, tissues for biochemical analysis were prepared according to the methodology described by Zannoni et al. (1974). The average level of vitamin C in the edible parts of particular snail species ranged from 38.14 mg/kg (Helix pomatia) to 185.38 mg/kg (Cornu apsersum aspersum). Statistically significant differences in the level of ascorbic acid were found between all species of snails examined. The highest vitamin C content was found in the meat of Cornu aspersum aspersum. The lowest level of ascrobic acid occurred in the meat of Helix pomatia, in which it was 20.41% and 37.04% of the levels found in the meat of Cornu aspersum aspersum and Cornu aspersum maxima, respectively. The present research showed a significantly higher content of ascorbic acid in snails of the Cornu genus kept in heliculture as compared to free-living snails (Helix pomatia). Moreover, the content of ascorbic acid in the edible parts of snails is higher than it is in pork and beef meat. The present study showed that snails from the Cornu genus can be an additional valuable source of vitamin C in the human diet.

Apple Snails is a snail-like animal. Being snail-like animals recognized as an edible aquatic animal and widely employed in traditional Chinese medicine, this study intends to reveal pharmacological potential of Apple Snails polysaccharide. Crude soluble polysaccharide of Apple Snails was first extracted using the hot water extraction and ethanol precipitation method. And the crude polysaccharide was purified successively using the Sevag method. After purification we found that and apple snails is rich in polysaccharide and the total polysaccharide content can reach to 68.4%. Using Fenton reactions, we found that antioxidant potential efficiency of apple snails polysaccharide is dose-dependent and can reach to 83.77% at the concentration of 5 mg/mL. Importantly, apple snails polysaccharide can efficiently inhibit lung cancer cell line A-549 proliferation in vitro and over 50% cell was killed in the dose of 200 mg/ml at 24 hours post treatment, implying that apple snails polysaccharide is a potential anti-tumor candidate.

The objective of the research was to determine the occurrence of microorganisms of the Salmonella spp. and Listeria spp. in raw and frozen (cooked) snail meat obtained from both free-living and farmed edible snails. The research material comprised meat samples collected from three snail species (25g from each), that is, Roman snail (Helix pomatia – HP), small brown garden snail (Cornu aspersum aspersum – CAA) and large brown garden snail (Cornu aspersum maxima – CAM). Roman snails came from their natural environment and were harvested in Wielkopolska Voivodeship and Lower Silesia Voivodeship (regions A and B, respectively). The Cornu genus snails were obtained from two heliciculture farms located in the abovementioned voivodeships (farms A and B, respectively). On both farms, the snails were maintained under the mixed rearing system. The raw meat samples taken from the edible portion of snails, that is, the foot with collar and a fragment of the mantle, were obtained after the snails were sacrificed in the laboratory. The frozen meat samples, on the other hand, came from a snail meat processing facility. A total of 300 samples were examined for the presence of Salmonella spp., and 240 for the presence of Listeria spp. The research also included pooled soil samples of 0.5 kg each collected from polytunnels (in the pre-fattening stage) and outdoor farming plots (in the fattening stage). The tests for the Salmonella presence were performed in accordance with Polish standard PN-EN ISO 6579:2003, and the test for Listeria complied with PN-EN ISO 11290-1:1999. Listeria monocytogenes was identified by the PCR technique. Salmonella spp. were not detected in any of the 300 samples of raw and cooked snail meat under study. Nor were these pathogens isolated from the soil samples. The absence of these bacteria in the raw meat samples indicates that Salmonella spp. did not occur in either the natural habitat of Roman snails or the two farms producing Cornu genus snails. On the other hand, bacteria of Listeria spp. were detected in 101 (42.1%) snail meat samples. A particularly high load of microbiota was found in raw meat, as these bacteria contaminated from 60% (for HP from region A and CAM from farm B) up to 75% (for CAA from farm A) of samples. Notably, a markedly lower percentage (35%) of samples containing Listeria spp. was found only among the Roman snail raw meat samples from the region B. Listeria spp. were also detected in all the soil samples. Thermal treatment of meat achieved a substantial reduction in the load of Listeria spp., but did not eliminate it. The frequency of this genus in frozen meat samples was from 63.5% (for CAM from farm A) to 15.4% (for CAA from farm B) of that in raw meat. The PCR technique was used identify 15 selected strains, including 11 from raw meat samples and 4 from cooked meat. A total of 5 isolates were recognized as Listeria monocytogenes (2.1% of all samples examined and 4.95% of samples with Listeria spp.). All of them originated from the raw meat of farmed snails, including one (CAA) from the farm A and four (3 CAA and 1 CAM) from the farm B. Bacteria of the Salmonella and Listeria genera occur in the natural habitat of edible snails, which poses a potential hazard to human health. Effective implementation of control programmes at the primary production stage is the first step that could considerably limit the presence of these pathogens in farmed snails and, consequently, in snail meat. .

Gli insetti edibili sono stati riconosciuti come una fonte sostenibile di proteine animali di elevato valore biologico ed in grado di fornire un importante contributo per la crescente domanda di prodotti di origine animale. Ad oggi si contano circa 1900 specie di insetti edibili consumati da oltre 2 miliardi di persone che vivono soprattutto in Asia, Africa e Sud America. Nonostante ciò, laddove il consumo di insetti non fa parte della cultura delle popolazioni, come in Europa e Nord America, la percezione negativa dei consumatori è stata identificata come l’ostacolo più importante per la loro adozione. Le strategie attualmente in atto per superare l’ostacolo del disgusto comprendono la promozione razionale supportata da argomenti etici e nutrizionali, l’identificazione di tratti psicologici, e lo sviluppo di prodotti alimentari con buone proprietà sensoriali. Nello specifico, recenti ricerche hanno riscontrato che il consumo di insetti in società occidentali può essere favorito se ne è ridotta la loro visibilità e se questi sono introdotti in prodotti familiari. Pertanto, lo scopo della presente tesi è di creare conoscenza necessaria a supportare l’introduzione di insetti nella dieta occidentale attraverso l’impiego di tecnologie di trasformazione di alimenti convenzionali e innovative. A tale scopo, la trasformazione di insetti quali le larve di tarme della farina (Tenebrio molitor) in una polvere secca impiegabile per formulazioni di snack può essere considerata come una valida opportunità. Inizialmente sono stati studiati gli effetti di alcuni processi su attributi tecnologici e qualità nutrizionale delle larve, fornendo informazioni necessarie per l’ottenimento di una polvere di insetto secca e stabile, impiegabile in preparazioni alimentari. Una scottatura in acqua delle larve ne ha permesso l’ottenimento di un semilavorato di colore stabile e adatto all’essiccazione. Lo studio delle proprietà igroscopiche delle larve secche in polvere ne ha evidenziato un comportamento di isoterma di tipo II, tipico di alimenti ricchi in proteine, e ne ha permesso la stima della loro stabilità a valori di umidità del 5% su base secca. Successivamente, in previsione di un utilizzo immediato, la polvere di larve è stata impiegata per la realizzazione di snack estrusi a base di cereali. Le variabili di processo e la formulazione hanno influito largamente sulle proprietà del prodotto finito, tra cui microstruttura, proprietà meccaniche e nutrizionali. L’adozione di alte temperature di processo e alte velocità delle viti per l’estrusione formulati al 10% di polvere di insetto e 90% di farina di grano tenero ha permesso l’ottenimento di snack con buone proprietà meccaniche. In quest’ultimo caso, l’aggiunta di polvere di larve di tarme della farina e ha aumentato il contenuto in proteine del 35%, contenuto sufficiente considerare lo snack “fonte di proteine” secondo la corrente legislazione europea. Inoltre, gli sforzi di taglio del trattamento di estrusione hanno aumentato la digeribilità delle proteine delle larve, ed è stata identificata una forte correlazione tra la microstruttura degli snack e le loro proprietà meccaniche e di digeribilità, aprendo nuovi orizzonti per la realizzazione di alimenti con specifiche proprietà dettate dalla loro microstruttura. Il quarto capitolo del presente elaborato è stato dedicato all’esplorazione della stampa 3D come tecnologia per la realizzazione di alimenti con geometrie innovative a base di farine di cereali. Nello specifico sono stati studiati gli effetti di alcune variabili di stampa e design degli oggetti da realizzare sulla performance di stampa, microstruttura e proprietà meccaniche degli snack. La tecnologia impiegata, basata sulla modellazione per deposizione di materiali fluido-densi, si è dimostrata adatta alla riproduzione delle geometrie esterne ed interne degli snack, caratteristiche successivamente correlate alle loro proprietà meccaniche. Infine, le polveri di larve sono state sostituite in quantità crescenti a impasti di farina di grano tenero, migliorandone significativamente il profilo amminoacidico e validando la promozione di insetti basata su attributi nutrizionali.
Edible insects have been recognized as a sustainable source of high-value animal especially proteins, bearing the potential to help satisfying the raising demand of meat products. Globally, over 1900 species of insects are part of the diet of about 2 billion people in Asia, Africa and South America. Yet, in parts of the world where their consumption is not traditional, such as Europe and North America, consumer negative perception is identified as a significant barrier to their widespread adoption. Strategies to overcome the disgust of Western consumers focus on rational promotion through ethical and nutritional arguments, identification of psychological individual traits, the development of sensory appealing and appropriate food products. For the latter, recent research revealed that presenting insects invisibly into familiar food carriers favours their acceptability by Western consumers. Therefore, this thesis aims at building knowledge for supporting the introduction of insects in Western diet by means of conventional and innovative food processing technologies. Herewith, the conversion of insects such as Yellow mealworms (Tenebrio molitor) in a dry and ground form and its use in snack foods has been identified as a major opportunity to this end. The first step towards understanding how pre-treatments affect technological and nutritional attributes of larvae of Y. mealworms are initially explored, delivering essential knowledge for obtaining a dry and stable insect powder necessary for any industrial application. Blanching of larvae of Yellow mealworms allowed to obtain a semi-finished product stable in colour and suitable for drying. Dry larvae of Yellow mealworms presented a type II sorption isotherm, typical of hygroscopic foods high protein food, which allowed to estimate a product stability at 5% moisture (d.b.). Successively, the potential of Y. mealworms as a valuable source of protein in extruded cereal snacks was investigated to support their immediate industrial use. Herewith, processing variables and formulation were proved to play a major role in quality attributes of end products, including microstructure, texture and nutritional characteristics. When wheat flour was substituted by 10% of ground Y. mealworm, protein content increased by 35%, and provided more than 16% energy of the formulation, enough to claim the snack as “source of protein” according to current European food law. Besides, a strong relationship between the microstructure and mechanical and nutrient digestibility (starch and protein) was identified, and high shear forces in extrusion cooking improved the digestibility of larvae protein. As a result, this outcome is expected to open horizons in designing innovative food microstructures with tailored mechanical and nutritional characteristics. The fourth chapter of this thesis explored 3D printing as a technology to develop a computer controlled foods with innovative shapes. In summary, the combined effect of printing variables and internal shape design are investigated by following the printing performance, microstructure and mechanical properties of such snacks. Cylindrical objects of specific dimensions and different degree of porosity were designed and realized by depositing a wheatbased dough through a fused deposition modelling printer. As a result, this technology showed high accuracy in reproducing external and internal morphological features of snacks, which were ultimately correlated to mechanical features. Successively, the 3D printing was further adopted to develop a cereal snack containing ground larvae of Y. mealworms. In this study, the effects of formulation and processing conditions on microstructure, nutritional profile and quality attributes of snacks were investigated. A significant improvement of the amino acid profile of wheat flour was observed when snacks were enriched with different levels of ground larvae, validating the rational promotion of insects based on nutritional arguments.

L’abbandono delle zone geografiche più periferiche e svantaggiate, prime fra tutti quelle montane e rurali, risulta essere un fenomeno storico-geografico di lungo corso che inizia con la crisi agraria di fine XIX secolo; e che si presenta oggi come un fenomeno assodato, in grado di inficiare le condizioni sociali, economiche e culturali dell’intero Paese. I suoi effetti, in organica relazione con i movimenti di scala globale, pongono in essere forti squilibri e scompensi territoriali segno di una nuova stratificazione spaziale che vede una forte dicotomia fra ambiti dinamici - agganciati al treno dello sviluppo e capaci di esplicare una propulsione endogena - e ambiti marginalizzati necessitanti azioni di riqualificazione e riprogettazione territoriale. Il presente lavoro indaga sui processi di marginalizzazione, su alcune delle più significative risposte messe in pratica a livello istituzionale per il loro contenimento, e sulle prospettive future per i territori marginali. Il primo capitolo esamina la de-territorializzazione partendo dal concetto stesso di luogo e dei valori che esso esplica, e i fattori che hanno causato la scomposizione di tali valori. Il secondo capitolo presenta le politiche di coesione territoriale poste in essere dalle istituzioni europee e analizza gli strumenti operativi più significativi tramite cui vengono applicate. Il terzo capitolo sposta l’obiettivo sulla dimensione nazionale con una disamina specifica della Strategia Nazionale per le Aree Interne, il paradigma metodologico in essa contenuto e i processi d’ingegneria territoriale che su di essa si sono innestati negli ultimi anni. Il quarto capitolo esamina alcune delle best practice già in essere, offre una mappatura delle stesse a livello nazionale e si interroga sul loro effetto ed efficacia progettuale, presentando possibili strategie di riqualificazione territoriale con le quali integrare gli attuali oggetti del dibattito specialistico in materia di riterritorializzazione.

High oleic palm oil (HOPO) is the result of an agricultural innovation. A non-GMO palm, more resistant to diseases such as bud rot, with a higher oil yield per area than E.guineensis palm, was obtained. Its oil is mostly unsaturated; its oleic acid content is 10-15% higher compared to African palm oil. It has a higher content of beta-carotene (pro-vitamin A) and natural antioxidants such as tocotrienols and tocopherols (Vitamin E).HOPO can be refined by a special process that allows the oil to retain most of the nutritional components that are present in the crude oil. A refined red colored oil is obtained, with high beta-carotene and vitamins content, which can be fractionated to produce red oleins and stearins, for various applications where its color and nutritional value can be exploited.The objective of this conference is to share our experience in the use and commercialization of HOPO, highlighting its advantages in the formulation of edible oils and in industrial applications.High oleic red palm olein can be used as a cooking oil in households, imparting a pleasant reddish-gold color to food. Both red olein and stearin can be used in the production of baked goods, allowing these foods to retain part of the vitamins given by the oil, and as a source of natural beta-carotene.Traditionally refined high oleic palm olein, being more unsaturated than E. guineensis palm olein, is more resistant to crystallization in cold climates, which allows it to replace imported seed oils in edible oil formulas. Industries that produce snacks and fried foods also use this oil due to its high resistance to oxidation and its lower content of saturated fatty acids than traditional palm olein, facilitating the production of shortenings reduced in saturated fat, which is increasingly required by different industries in Latin America.