Effect of different processing methods on the proximate composition, mineral content and functional properties of snail (Archachatina marginata) meat

Effect of different processing methods on the proximate composition, mineral content and functional properties of snail (Archachatina marginata) meat

This work aimed at assessing the effect of different processing methods on some nutrients and functional properties of snail meat. Meat samples were divided into seven groups. Six of them were processed and one served as control. The treatments applied were boiling, steaming, roasting, grilling, fry...

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Bibliographic Details
Main Authors: Fabrice Tonfack Djikeng, Cecile Mazarine Mouto Ndambwe, Eric Serge Ngangoum, Bernard Tiencheu, Stephano Tambo Tene, Aduni Ufuan Achidi, Hilaire Macaire Womeni
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Journal of Agriculture and Food Research
Subjects:
Archachatina marginata
Proximate composition
Mineral content
Functional properties
Processing
Online Access:http://www.sciencedirect.com/science/article/pii/S266615432200031X

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http://www.sciencedirect.com/science/article/pii/S266615432200031X

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