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

Abstract

Abstract Introduction 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. Material and Methods The chemical composition of the snail eggs i.e. Cornu aspersum maxima and Cornu aspersum aspersum was determined in accordance with international standards. In order to evaluate the protein quality of the eggs of the two studied snail subspecies, the chemical score (CS), and a reference protein were used. Results Significant differences in the content of water, ash, and carbohydrates, but comparable protein and fat contents and caloric values were found. Conclusion The protein in the eggs of the snails was complete by the measure of the model adopted for this study, however, meeting the daily essential amino acid requirements of an adult would require an immense supply of both species’ eggs. Snail eggs of the Cornu genus were characterised by much lower nutritional value in comparison with caviar and caviar substitutes.