G. U. Emelue

Effect of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products

I. Iwanegbe, J. O. Igene, G. U. Emelue & J. U. Obaroakpo · Asian Food Science Journal · 2018

The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Samples of snail meat products were subjected to 2-thiobarbituric acid (TBA) test for Malonaldehyde(...