A comparison of the chemical compositions and nutrient values of the sanim and srithong varieties of the farmed golden apple snails (Gastropoda; Ampullariidae; Pomacea canaliculata)
Tanyamon Petcharat,
Thanasak Sae-leaw,
Soottawat Benjakul,
Sylvia Indriani,
Jaksuma Pongsetkul,
Tran Hong Quan,
Ali Muhammed Moula Ali,
Suthasinee Yarnpakdee,
Supatra Karnjanapratum
Affiliations
Tanyamon Petcharat
Professional Culinary Arts Program, School of Management, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand; Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
Thanasak Sae-leaw
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-industry, Prince of Songkla University, Songkla 90110, Thailand
Soottawat Benjakul
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-industry, Prince of Songkla University, Songkla 90110, Thailand
Sylvia Indriani
School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
Jaksuma Pongsetkul
School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
Tran Hong Quan
Department of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vinh Long 85110, Vietnam
Ali Muhammed Moula Ali
School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Lat Krabang, Bangkok 10520, Thailand
Suthasinee Yarnpakdee
Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Innovation for Sustainable Seafood Industry and Value Chain Management, Chiang Mai University, Chiang Mai, Thailand
Supatra Karnjanapratum
Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Innovation for Sustainable Seafood Industry and Value Chain Management, Chiang Mai University, Chiang Mai, Thailand; Corresponding author.
The comparison of the Sanim (SN) and Srithong (ST) varieties of the farmed apple snail Pomacea canaliculata as an alternative protein source has shown that ST contained more hydroxyproline and possessed a greater firmness than SN. Nevertheless, both varieties yielded similar protein contents of 20.90–23.07 % and exhibited similar texture, color, cooking yields and cooking losses after cooking. Good palatability with high liking score was obtained from both snail meat samples, particularly color, texture, and overall attributes. Snail meats possessed good nutritive value with an amount of protein and low fat content, whereas SN contained higher protein and total energy(P < 0.05). Other nutritionally useful chemicals (such as calcium, sodium, iron, vitamins B1 and B2) are present. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results discovered that myosin heavy chain, paramyosin, and actin were the prevalent protein components. Differences in nitrogen content distribution were observed between SN and ST, in which alkaline-soluble protein was the major fraction. Amino acid composition and fatty acid content varied regarding snail varieties with a large amount of essential amino acids and good source of MUFA and PUFA. Therefore, both farmed SN and ST snails could be an effective alternative protein source with a significant amount of nutritive value.
