Snail eggs as a raw material for the production of a caviar substitute

Abstract

Snail eggs can be the raw material for the production of a caviar substitute. The substitute varies from the original in caloric value and nutrient content which determine the nutritional value of every foodstuff. The present study aimed to determine and compare the nutritional value and protein quality of eggs from two subspecies of edible snail.

Keywords

• “white caviar”
• snail eggs
• cornu aspersum
• nutrients
• amino acid