ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The influence of different snail species on the quality of spiced-butter preparation was investigated with regard to labeling, using sensory and instrumental methods. Although sensory as well as instrumentally measured quality attributes indicated differences between the compared species, the sensory panel did not express a preference for a particular species. Differences were most significant between Achatina fulica and Helix aspersa, and between these compared to Helix pomatia or Helix lucorum with regard to color (lightness and redness) and texture (hardness and chewiness). Differences between H. pomatia and H. lucorum were insignificant. Consequently, labeling of products prepared from H. lucorum as non-vineyard snails on grounds of scientific reason is not necessary.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08874.x
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