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标题：Evaluation of Long Sea Snail Hinia reticulata (Gastropod) from the Middle Adriatic Sea as a Possible Alternative for Human Consumption
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作者：Alberto Felici ; Nina Bilandžić ; Gian Enrico Magi 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：7
页码：905-914
DOI：10.3390/foods9070905
出版社：MDPI Publishing
摘要：In mid Adriatic Sea the common sea snail is the habitual snail eaten, but over the years fishermen started to capture also the long sea snail, a possible alternative for human consumption. This study aims to compare the quality traits of the edible fraction in the common and long sea snails. In this study, common and long sea snail samples were provided by fishermen in November 2018 and March 2019. Total weight (meat and shell), fractions of meat and shell (after having extracted the edible part), fatty acid, elements in meat, and calcium content in shells were determined. Meat quality traits showed high nutritional value without significant differences between the two species. The fatty acid profile showed n3/n6 ratio significantly different both considering the season of sampling (November: 4.1; March: 2.38) and the species of sea snail (common: 4.98; long: 2.86). The long species showed a higher yield in the total body and calcium content concentrations. However, the long sea snail showed 50% lower meat yield compared with the common sea snail. In conclusion, the long sea snail can be used as an alternative to the common sea snail for human consumption.
关键词：sea snails; quality traits; calcium shell; by-products; sustainable harbours sea snails ; quality traits ; calcium shell ; by-products ; sustainable harbours