Morphological Parameters And Assessment Of The Technological, Organoleptic And Nutritional Quality Of Giant African Snails Flesh Meat Harvested In South Benin

The snail meat is very appreciated by the Beninese population, however, its quality is not under control. This study aims to evaluate the morphological characteristics, technological, organoleptic and nutritional quality of snail meat marketed for consumption. For this purpose, 120 giant African snails ( Archachatina marginata , Archachatina ventricosa and Achatina fulica ) per species were purchased in the markets of Southern Benin and their morphology and the flesh quality were assessed. SAS software was used for statistical analyses. he results that there was a significant difference in the flesh’s yield (p<0.001) with the highest value obtained for Archachatina marginata . Achatina fulica and Archachatina ventricose  had the highest shell proportions (p <0.01). Regarding technological quality, a difference (p <0.001) in pH values was observed at one hour and 24 hours after slaughter in the flesh. As for the organoleptic quality, the sensory tenderness was better in the flesh of Achatina fulica. The flesh of Archachatina ventricosa had better juiciness. The flesh of Achatina fulica lost more water during cooking than the flesh of other species. The physicochemical and nutritional quality had little variation between species. From these results, we can conclude that, on the one hand, Archachatina marginata had a good yield and, on the other hand, the flesh of Archachatina ventricosa and Archachatina marginata were more tender than that of Achatina fulica and also Archachatina ventricosa was juicier so the conservation of its flesh would be easy.