Evaluation of the Quality of Canned Snail (Achinatta Achinatta) Meats Based on Biochemical and Microbial Parameters.

Ayoade Adejumo; Fatai A.  Aderibigbe; Oyesola  Lateef Adetunde; Solomon  B.O.

doi:10.4314/just.v42i4.1633

Adejumo Ayoade Osun State university https://orcid.org/0000-0002-1927-0209
Fatai A. Aderibigbe University of Ilorin https://orcid.org/0000-0002-5298-0325
Oyesola Lateef Adetunde Ladoke Akintola University of Technology
Solomon B.O. Kansa’s State University

DOI: https://doi.org/10.4314/just.v42i4.1633

Keywords: Brine, Vinegar, Snail meats, Blanching

Abstract

In this research work, snail meat was canned. Microbial and proximate analyses of fresh and canned snail meat were carried out. The purpose was to investigate the effects of brine, vinegar, and combinations of different concentrations of brine and vinegar on the microbial counts and proximate composition, aimed at establishing the appropriate method of blanching during canning. The snail meat was blanched with different concentrations of brine of 1%, 3% and 5%; vinegar concentrations of 50%, 75% and 100%; and a mixture of 3% brine + 50% vinegar, 3% brine + 75% vinegar, 5% brine + 75% vinegar and 5% brine + 100% vinegar. The initial number of microorganisms in the treated samples after blanching determines the efficiency of the chemical preservative based on their viable count. The result showed both 1% brine and 3% brine concentrations had 20% and 28% percentage reductions in microbes of the snail meat respectively by the end of the first day. However, there was a progressive increase in the total viable count after the first day until the projected 7th day. 5% brine recorded a 51.57% reduction and was more effective in reducing viable organisms of the sample for the first two days but also increased progressively until the seventh day. The 50% vinegar concentration showed a higher viable count at the end of the seven days of test with a 57.89% reduction in the viable count. The 75% vinegar was also effective, with a 60.53% reduction in the viable count, and 100% vinegar, with a 68.4% reduction, as the best. It was evident from this study that the optimum brine concentration of 5% can be established as brine media concentration according to its high microbial reduction ability and lowest pH of 5.9.

Author Biographies

Adejumo Ayoade , Osun State university

Ayoade L. Adejumo was Head of the Chemical Sciences Department, Osun State University, Osogbo, Nigeria and is presently the Dean Faculty of Engineering, Osun State University. He graduated from Ladoke Akintola University of Technology, Ogbomosho, Nigeria for his B.Tech. and Obafemi Awolowo University, Ile-Ife, Nigeria for his Master’s and Ph.D. degrees, all in Chemical Engineering. He is a member of the Nigerian Society of Engineers (NSE), a Registered Engineer with the Council of the Regulation of Engineering in Nigeria (COREN). He has demonstrated deep teaching and research in industrial enzymes application, biomass conversion into biofuel and chemical kinetics.

Fatai A. Aderibigbe, University of Ilorin

Fatai A. Aderibigbe was formerly the head of Department of Chemical Engineering, University of Ilorin, Ilorin, Nigeria. He attended Obafemi Awolowo University, Ile-Ife for his B.Sc., M. Sc., and Ph.D. degrees in Chemical Engineering. He is a COREN (Nig.) registered Engineer and member of both Nigerian Societies of Engineers and Chemical Engineers. His area of specialization is Biochemical/Biotechnology, Adsorption processes and Reaction Engineering.

Oyesola Lateef Adetunde, Ladoke Akintola University of Technology

Oyesola Lateef Adetunde graduated from Ladoke Akintola University of Technology, Ogbomosho, Nigeria for his B.Tech. and Obafemi Awolowo University, Ile-Ife, Nigeria for his Master degree in Chemical Engineering. He currently serves as a site manager with Solenis-Diversey and currently works with NBC Coca-Cola beverage industry in Nigeria. His expertise spans process engineering and operational management, with a focus on optimizing production efficiency in the beverage sector.

Solomon B.O. , Kansa’s State University

Solomon B.O. graduated from Kansa’s State University, USA, for his PhD degree. He served in Obafemi Awolowo University, Nigeria where he rose to the position of Professor. His area of specialization is Biochemical Engineering. He later became the Director General of National Biotechnology Development Agency, Abuja, Nigeria before he died.