SENSORY EVALUATION AND ACCEPTABILITY OF SELECTED COOKING METHODS ON SNAIL MEAT

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dc.contributor.authorAdebisi, Taibat Tunrayo
dc.contributor.authorAbdulkadir, Shakirat Odunayo
dc.contributor.authorAdebisi, Winnifred Oluwaseyi
dc.contributor.authorOpaleke, Deborah Oluwayemisi
dc.date.accessioned2019-10-21T08:27:44Z
dc.date.available2019-10-21T08:27:44Z
dc.date.issued2015-06
dc.description.abstractThe study investigated sensory evaluation and acceptability of selected cooking methods of snail meat. Snail meat of two varieties (Archatina archatina and Archachatina marginata) were processed through lime and alum washing prior to frying and roasting as two selected cooking methods. A total of 30 life snails of the two varieties used for the study. The snail varieties were processed before the meat were analyzed for sensory qualities. A total of 24 panelists were randomly selected trained and allotted to eight groups. Roasting and frying methods of cooking were used to assess for the colour, taste, aroma, texture and general acceptability of the snail meat. A nine point hedonic scale was used for scoring. Data collected was analyzed using mean, analysis of variance and Ducan multiple Range test. In the sensory quality finding, it was observed that the higest score of taste was obtained in lime treated roasted Archatina archatina while the least score was in alum treated roasted Archatina archatina. Higher significant (P<0.05) scores were obtained in the colour of alum treated Archatina archatina. Lime treated Archatina archatina and alum roasted Archachatina marginata. Aroma and texture scores were significant (P<0.05) higher than alum treated fried Archatina archatina. The most acceptable snail meat were alum treatedfried Archatina archatina, lime treated roasted Archatina archatina and lime treated roastedArchachatina marginata. It was concluded that roasting method of cooking snail meat is better because the methods retained their nutritive value. In addition, Archatina archatina recommended ahead of Archachatina marginata. Furthermore, either lime or alum washing is recommended for processing snail meat.en_US
dc.description.sponsorshipPrivateen_US
dc.identifier.citationVol 34, Issue 1en_US
dc.identifier.issn0189-6636
dc.identifier.urihttp://hdl.handle.net/123456789/2899
dc.language.isoenen_US
dc.publisherFaculty of Education, University of Ilorinen_US
dc.subjectEvaluationen_US
dc.subjectSensoryen_US
dc.subjectAcceptabilityen_US
dc.subjectCookingen_US
dc.subjectSnail Meaten_US
dc.titleSENSORY EVALUATION AND ACCEPTABILITY OF SELECTED COOKING METHODS ON SNAIL MEATen_US
dc.typeArticleen_US

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