{"id":5519,"date":"2024-12-25T13:46:46","date_gmt":"2024-12-25T13:46:46","guid":{"rendered":"https:\/\/www.ptfos.unios.hr\/novicjfst\/?p=5519"},"modified":"2025-01-09T08:03:52","modified_gmt":"2025-01-09T08:03:52","slug":"cjfst-2024-16-2-05","status":"publish","type":"post","link":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2024\/12\/25\/cjfst-2024-16-2-05\/","title":{"rendered":"CJFST.2024.16.2.05"},"content":{"rendered":"

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Health and sustainability: The nutritional value of snail meat<\/strong><\/h1>\n

\"https:\/\/orcid.org\/0009-0000-1080-6110\"<\/a>Mihail Garkov1<\/sup>*, \"https:\/\/orcid.org\/0009-0004-8865-4697\"<\/a>Kremena Nikovska1<\/sup><\/strong><\/p>\n

1<\/sup><\/em>University of Food Technologies, Department of Tourism and Culinary Management, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria <\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
TYPE: <\/strong>Original scientific paper<\/em>
\nhttps:\/\/doi.org\/10.17508\/CJFST.2024.16.2.05<\/a>
\nPDF<\/strong><\/a><\/td>\n		The increasing popularity of snail meat prompts research of the nutritional benefits of consuming Helix aspersa maxima<\/em> cultivated in Bulgaria. With a high protein content and remarkably low fat content, snail meat is well-suited for the inclusion in healthy culinary recipes. Daily consumption of snails meat, which is notably rich in iron, manganese, phosphorus, calcium, and magnesium, proves to be a valuable source of essential minerals. The fatty acid profile of Helix aspersa maxima<\/em> is characterized by the diverse range of polyunsaturated fatty acids, with linoleic acid and arachidonic acid being the most abundant. The amino acid profile of the snail meat is characterized by significant levels of essential amino acids, with leucine, lysine and threonine contributing to protein synthesis, immune function, and tissue repair, respectively. The presence of large quantities of flavour-enhancing amino acids, such as glutamic acid and aspartic acid along with glycine, arginine, and proline, suggests a rich umami taste and supports collagen formation, and structural integrity.<\/td>\n<\/tr>\n
*<\/strong>CORRESPONDENCE
\n<\/strong>Mihail Garkov
\nm_garkov@uft-plovdiv.bg<\/td>\n<\/tr>\n
ARTICLE HISTORY
\n<\/strong>Received: August 1, 2024
\nAccepted: November 6, 2024<\/td>\n<\/tr>\n
CITATION
\n<\/strong>Garkov M, Nikovska, K. Health and sustainability: The nutritional value of snail meat. Croatian Journal of Food Science and Technology (2024) 16 (2)\u00a0 236 – 245<\/td>\n<\/tr>\n
\"\"<\/a><\/strong>C<\/strong>OPYRIGHT: <\/strong>\u00a9 2024 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY)<\/em><\/a>.<\/em><\/td>\n<\/tr>\n
KEYWORDS<\/strong><\/p>\n

snail meat; proximate composition; mineral content; fatty acids; amino acids<\/p>\n<\/td>\n<\/tr>\n

KEY CONTRIBUTION<\/strong><\/p>\n