Fatty Acid Profile in Edible Eggs of Snails from the Cornu Genus
Monika Maćkowiak-Dryka1, Krzysztof Szkucik1, Monika Ziomek1
1Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, 20-950 Lublin, Poland.
Introduction:
The aim of this study was to determine the content of fatty acids in eggs harvested from two edible subspecies of Polish-bred common garden snail from the Cornu genus, as well as this content in the retail-ready product obtained from these eggs.
Material And Methods:
Material for the study consisted of eggs from two subspecies of edible snails: the small (Cornu aspersum aspersum), and large (Cornu aspersum maxima) common garden snails. The eggs studied were in two forms, the first of which had undergone initial processing to the half-product stage and the second of which was the final product available on the Polish market under the name "Snail Eggs". The gas chromatography method was used to determine the content of fatty acids.
Results:
More than 75% of the studied fats were saturated fatty acids, dominated by palmitic and stearic acids. The average content of polyunsaturated fatty acids was 0.37%, and it was a combination of two acids: linoleic (C18:2n6c), and its trans isomer (C18:2n6t). No significant differences were found comparing individual fatty acids content between the two species' eggs as half-products, or between the half-products and the final product.
Conclusion:
The fat in raw and processed eggs of common garden snails holds low nutritional value, and the processing did not affect the content of fatty acids.
