Preparation and evaluation of appertized from snail Helix aspersa M
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EspañolPublication Date
2015-01-01Metadata
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This study includes the development and evaluation of snails (Helix aspersa M.) appertized, collected at a heliciculture breeding center, located in Los Niches sector, Curico, Maule region, South-central of Chile. The test was conducted at the Laboratory of Sciences of the Catholic University of Maule, Nuestra Señora del Carmen Campus, Curico. The main objective of this work was to study the influence of appertized on sensory attributes and commercial durability of snail Helix aspersa M. Additionally, some specific objec-tives were proposed as follow: to provide this mollusc with a commercial alternative for it consume, to evaluate itsorganoleptic characteristics and guarantee the product from both the microbiological and nutritional points of view. Three media cover were used (T0: water + NaCl 2%; T1: Water + NaCl 2% + citric acid 0.5% + kilol and T2: extra virgin olive oil + spices + tocopherol). The product was assessed at two different times, after 30 and 90 days of storage. Two sensory evaluations were conducted to measure various organoleptic attributes and acceptability of the appertized by 14 trained panelists. Amino acid, vitamins, cholesterol, acidity, heavy metals, phosphorus and organochlorines analysis were performed. The presence of both total and fecal contaminant microorganisms was determined. Attributes such as color, flavor, aroma, texture and overall acceptability were also measured. Preserves made by T0 and T1 treatments were equally accepted by the panelists. However, preserve from treatment T2 was rejected be-cause of the detection in them of a very dark color, odor and mealy texture. Positive results regarding the content of amino acids, vitamin C and low cholesterol, as well as the absence of pathogenic microorgan-isms were obtained for the three treatments.Summary
En el Laboratorio de Ciencias de la Universidad Católica del Maule, Campus Nuestra Señora del Carmen, Curicó, Chile, se elaboraron y evaluaron apertizados de caracoles (Helix aspersa M.), adquiridos en un plantel de helicicultura ubicado en el sector Los Niches. El objetivo general fue evaluar la influencia del apertizado en los atributos sensoriales y durabilidad comercial de los caracoles. Como objetivos específicos se planteó otorgar a este molusco una alternativa comercial de consumo, evaluar sus características organolépticas y garantizar el producto desde el punto de vista microbiológico y nutritivo. Para ello se utilizaron tres medios de cobertura (T0: agua + NaCl al 2%; T1: agua + NaCl al 2% + ácido cítrico 0,5% + kilol y T2: aceite de oliva extra virgen + tocoferol + especias) y dos tiempos de evaluación, después de 30 y 90 días de almacenamiento. Se realizaron, además, dos evaluaciones sensoriales para medir diferentes atributos organolépticos y la aceptabilidad del antipasto por parte de 14 panelistas entrenados. Se realizaron análisis de aminoácidos, vitaminas, colesterol, acidez, metales pesados, órgano-clorados y fosforados. Desde el punto de vista microbiológico se determinó la presencia de microorganismos totales y fecales contaminantes. En la evaluación sensorial se midieron los atributos de color, sabor, aroma, textura y aceptabilidad general. Los resultados mostraron que conservas elaboradas según los tratamientos T0 y T1 fueron igualmente aceptadas por los panelistas, por el contrario, conservas con el tratamiento T2 fueron rechazadas, ya que se detectaron en ellas color muy oscuro, olor desagradable y textura harinosa. Además, se presentaron resultados positivos en los tres tratamientos con respecto al contenido de aminoácidos, vitamina C y bajo colesterol, así como también la ausencia total de microorganismos patógenos.Keywords
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