Impact of thermal processing on the nutritional and chemical composition of edible snail meat (Helix aspersa maxima)

¹ Department of Tourism and Culinary Management, Faculty of Economics, University of Food Technologies, Plovdiv, Bulgaria
² Department of Analytical chemistry and physical chemistry, Faculty of Technology, University of Food Technologies, Plovdiv, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

A comparative study was carried out to assess the effect of different thermal processing methods on the nutritional value and chemical composition of edible snail meat ( Helix aspersa maxima). The experimental design included sous-vide treatment at 80 °C for 200 minutes, conventional boiling at atmospheric pressure and boiling under high pressure. The results demonstrated that the applied thermal treatments strongly influences the nutritional profile and chemical composition of cooked snail meat. Compared to other thermal processing techniques, the sous-vide method most effectively preserves the content of proteins, fats, minerals, and carbohydrates whereas boiling at high pressure produces snail meat characterized by comparatively higher concentrations of essential amino acids and polyunsaturated fatty acids. Sous-vide, as a contemporary culinary technique, presents additional technological and quality-related advantages, making it a promising method for the preparation of snail meat.