Quality of Life (Banja Luka) 4(3-4): 62-68

SENSORY ATTRIBUTES OF SNAIL’S MEAT PREPARED IN DIFFERENT WAYS

DRAGO SANDO¹, RADOSLAV GRUJIĆ², DRAGAN VUJADINOVIĆ^2
1Agency of Food Safety Bosnia and Herzegovina, e mail: drago59sando@gmail.com
²University of East Sarajevo, Faculty of Technology, Zvornik, Bosnia and Herzegovina

Abstract: Snails are used in human nutrition daily in some regions of the world. The acceptability of snail meat af- fected by many different factors (habits, customs, etc.) but the most important is way of preparing. This paper describes sensory attributes of snail’s meat quality, prepared in two ways, French and Mediterranean. During meals preparation with snail’s meat, various supplements and spices can greatly enhance the sensory properties, especially smell and taste. Results of overall acceptability in this paper show that the Mediterranean way of prepared snails are statistically significant (p<0.05) more acceptable.

Keywords: snail meat, quality, sensory attributes