Snail eggs as a raw material for the production of a caviar substitute
Published Online: Nov 26, 2020
Page range: 543 - 547
Received: Jun 30, 2020
Accepted: Nov 02, 2020
DOI: https://doi.org/10.2478/jvetres-2020-0062
Keywords
© 2020 M. Maćkowiak-Dryka et al. published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
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
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