Optimization of the effects of process parameters on nutritional and microbial qualities of canned snail meat using Taguchi method

Abstract

Snail farming being a low cost farming process that requires minimal professional skill requirements has gained more attention in recent times. Snail meats are rich in protein but are vulnerable to microbial contamination due to their habitat. Smoking and drying are the most common method of preserving snail meat in Africa, especially Nigeria. The quest to retain the nutritional value of snail meat while preserving it fresh has necessitated further investigation. Fresh snail meats were preserved by canning in three packaging media (brine, vinegar, brine-vinegar). The effects of canning time, temperature, nitrite concentration and packaging media on protein content, fat content, moisture content, ash and pH were investigated using Taguchi model. Statistical analysis was carried out. Process parameters were also optimized and validated for effective snail meat canning. Temperature was discovered to be the most controlling parameter for the variation in protein, fat and moisture content. Carbohydrate and ash content were not significantly affected by the process parameters. The optimum canning process parameters, 50 mins, 121℃, brine and 100 ppm sodium nitrite concentration gave 18.98% ±0.11 protein content, 1.51% ±0.09 ash content, 1.40% ±0.04 fat content, 1.88% ±0.13 carbohydrate content, 76.23% ±0.08 moisture content and pH of 5.93 ±0.06. The absence of heterotrophic bacteria, fungi, coliform and Staphylococci in the validation experiment confirmed the efficiency of the optimum conditions and its suitability in the commercial preservation of canned fresh snail meat.