Processing and Nutritional Quality of Sea Snail (Rapana venosa Valenciennes, 1846) Meat
DOI:
https://doi.org/10.61326/foodb.v2i2.124Keywords:
Nutritional quality, Processing, Rapana venosa, SeafoodAbstract
Sea snail, which is considered an invasive species in the Black Sea, has been caught by fishermen who earn their living in this area since the second half of the 1980s, as an alternative to other products, processed in factories and exported to countries with demand abroad. The fishing of sea snails, a highly sought-after delicacy in the Far East, has been limited due to declining stocks in the Sea of Japan caused by overfishing. Consequently, this has created export opportunities for several countries, including Turkey, and its significance has been steadily growing with the increasing export volumes. Due to their low cholesterol and fat content, and significant levels of protein and minerals, snails are among the healthiest foods consumed by humans. The fact that shellfish are sensitive and perishable products increases the sensitivity of the issue on issues such as the processing method, duration, and cold storage of these products. Therefore, ensuring that the quality reaches consumers without deterioration and monitoring it is of great importance in the export of shellfish. It will be possible for countries to reach a higher potential in snail exports and increase their market share in snail trade by obtaining products of appropriate quality. For this, it is necessary to improve the collection conditions in snail hunting, to monitor its transportation under appropriate conditions and to improve the processing stages. The purpose of the article was to provide an overview of the processing and quality of sea snail (Rapana venosa) meat.
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