Physico-chemical characteristics of the fat of the flesh of the snail Limicolaria flamméa
1 Laboratory of Biochemistry, Biotechnology and Food Sciences, Alassane OUATTARA University, UFR Sciences and Technologies, Department of Biosciences and Geologie; Côte d'Ivoire.
2 Laboratory of Biotechnologies, UFR Bioscences Department of Biochemistry, Félix Houphouet-Boigny University, 22 BP 582 Abidjan 22 Côte d'Ivoire.
3 Laboratory of Food Biochemistry and Technology of Tropical Products, UFR BIOSCIENCES, Department of Food Science and Technology, NANGUI ABROGOUA University, BP 801 Abidjan 02, Côte d'Ivoire.
Research Article
GSC Biological and Pharmaceutical Sciences, 2024, 29(01), 323–330.
Article DOI: 10.30574/gscbps.2024.29.1.0333
Publication history:
Received on 06 August 2024; revised on 25 October 2024; accepted on 28 October 2024
Abstract:
Lipids are the most important energy-producing macromolecules in foods. The lipid level observed in the flesh of snails is conditioned by the species and their diet. To this end, studies were carried out on the chemical properties and physical characteristics of the fat coming from the flour obtained from the flesh of the Limicolaria flamméa snail. Standard analytical methods were used to assess certain physico-chemical properties (density, density, oleic acidity index......). The analyses revealed that the fat from the flour derived from the flesh of the snail Limicolaria flamméa had an iodine value of 134.84 mg iodine/100g fat, a saponification value of 198.52 mg KOH/g fat, etc. The density, solidification point and saponification value of the fat were also measured. The density, solidification point and refractive index of the fat from the meal obtained from the flesh of the Limicolaria flamméa snail were 0.94 at 25 °C, 5 °C and 1.2 °B respectively. The fat from the meal obtained from the flesh of the Limicolaria flamméa snail is pure and non-flammable and contains virtually no free fatty acids.
Keywords:
Limicolaria flamméa snail; Fat; Chemical properties; Physical characteristics
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