Bacterioscopic method of the snails’ meat freshness determination
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Дата
2019
Автори
Назва журналу
Номер ISSN
Назва тому
Видавець
НУБіП України
Анотація
The aim of the study was to improve and determine the degree of freshness
of meat of snails of Helix genus after different technological processing by bacterioscopic
method. Since there is no data in the modern scientific literature about the determination
of indicators of safety and quality of meat of snails, in particular the freshness of meat of
different species and different technological processes by bacterioscopic method, therefore
the problem is relevant. The meat of snails of genus Helix has been used for the study, subspecies:
Helix pomatia, Helix aspersa maxima and Helix aspersa muller. 30 samples of meat
of snails of each species, bred in a snail farm of the Kyiv region were selected for the study.
The research was conducted in the winter, when the snails were in anabiosis condion.
The meat of snails was investigated after various technological processing: live, chilled and
cooked and frozen. According to the results of the study, it was found that the meat of live
snails was fresh for 2 days; doubtful freshness – from 3 days to 5 days; stale – in 7 days;
freshly chilled meat of snails was fresh in 2 days including; doubtful freshness – from 3 to
6 days; stale – in 7 and 8 days; and coocked and chilled snails’ meat was fresh after the
storage for 6 months at a temperature of minus 18 °С. These data are stable and reliable,
therefore, these indicators can be used in assessing the safety of snail meat under different
processing conditions and aster different storage periods.
Опис
Ключові слова
microorganisms, Helix pomatia, Helix aspersa maxima, Helix aspersa muller, snails’ meat,, bacterioscopic performance
Бібліографічний опис
Bacterioscopic method of the snails’ meat freshness determination / I.V. Zabarna // Український часопис ветеринарних наук. – К. : НУБіП України, 2019. - Том 10, № 3. – С. 21 - 27