Snail Eggs as a Raw Material for the Production of a Caviar Substitute
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Published on: February 10, 2018
Monika Maćkowiak-Dryka1, Krzysztof Szkucik1, Renata Pyz-Łukasik1
1Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-033 Lublin, Poland.
Introduction:
Snail eggs can be the raw material for the production of a caviar substitute. The substitute varies from the original in caloric value and nutrient content which determine the nutritional value of every foodstuff. The present study aimed to determine and compare the nutritional value and protein quality of eggs from two subspecies of edible snail.
Material And Methods:
The chemical composition of the snail eggs i.e. Cornu aspersum maxima and Cornu aspersum aspersum was determined in accordance with international standards. In order to evaluate the protein quality of the eggs of the two studied snail subspecies, the chemical score (CS), and a reference protein were used.
Results:
Significant differences in the content of water, ash, and carbohydrates, but comparable protein and fat contents and caloric values were found.
Conclusion:
The protein in the eggs of the snails was complete by the measure of the model adopted for this study, however, meeting the daily essential amino acid requirements of an adult would require an immense supply of both species' eggs. Snail eggs of the Cornu genus were characterised by much lower nutritional value in comparison with caviar and caviar substitutes.
