Snail

Effect of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products

I. Iwanegbe, J. O. Igene, G. U. Emelue & J. U. Obaroakpo · Asian Food Science Journal · 2018

The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Samples of snail meat products were subjected to 2-thiobarbituric acid (TBA) test for Malonaldehyde(...

Open access Research Article 10.9734/AFSJ/2019/43378

Antibacterial Properties of Snail Mucus on Bacteria Isolated from Patients with Wound Infection

Lawrence B. Etim, Chuku Aleruchi & Godwin Attah Obande · Microbiology Research Journal International · 2015

Background: Snail mucin has been reported to contain agents with wound healing properties. Mucin obtained from the mucus of snails and epiphgram obtained from species of Achatina fulica and Archachatina marginata have also been reported to show antimicrobial properties. Snail spe...

Open access Research Article 10.9734/BMRJ/2016/21731