VITAMIN COMPOSITION OF SNAIL MEAT
Journal Title: Ukrainian Journal of Veterinary Sciences - Year 2018, Vol 2, Issue 293
Abstract
The urgency of this work is that vitamins are indispensable factors of nutrition for humans and at the same time are not such for animals of some species. In the absence of vitamins, hypovitaminosis develops in the body, the cause of which may be exogenous, endogenous and mixed factors. Therefore, the issue of the presence of vitamins in meat of food snails, which is in today's delicacies, remains unresolved. In this way, we were asked to investigate the presence of vitamins in Helix aspersa maxima, Helix aspersa muller, and Helix pomatia food snails and determine the exact amount of each of them. In this study, we used techniques that are presented in detail in State Standard 30627.5-98, State Standard 30627.6-98, State Standard 30627.4- 98, State Standard 30627.3-98, State Standard 30627.1-98. We found that most enriched with vitamins that we were able to explore - is B1, B2, B3 (PP), B9, C, and E is the sample №1 meat snails Helix aspersa maxima are grown in the conditions of the farm "SNAIL 2016". Of all vitamins, sample № 1 is the most enriched with alfatcoferol and niacin - 4.2: 2.47 mg / 100 g, respectively. For the last two samples, the highest amount of alfatocopherol is contained in the sample number 2 - 3.7 mg / 100 g, and 2.4 mg / 100 g niacin in the meat of the H.pomatia snails. It should be noted that ascorbic acid in the meat of all experimental snails is absent at all. Thus, we can conclude that Helix aspersa maxima, Helix aspersa muller, Helix pomatia contains vitamins B1, B2, B3 (PP), B9, A, E. Most commonly, the vitamins E and B3 (PP) in meat of the Helix aspersa maxima snails is 4.2: 2.47 mg / 100 g, respectively. The prospect of our further research relates to the clarification of the vitamin content of cooked meat of Helix aspersa maxima, Helix aspersa muller, Helix pomatia and to analyze the results.
Authors and Affiliations
I. S. Danilova
Keywords
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