Investigación y análisis de la carne de caracol (hélix aspersa) y su aplicación en la gastronomía

Abstract

The aim of research was to introduce snail meat in the gastronomy because it has a highlight nutritional quality, it is very rich in protein, very low in fat and cholesterol, also has 9 of the 10 essential amino acids for the human body that are: leucine, lysine, methionine, phenylalanine, tryptophan, threonine and isoleucine, that makes it suitable for human consumption knowing where it came and has good conditions to ingest. The research is experimental because the application of snail meat are analyzed by dry and wet cooking methods, getting different organoleptic characteristics for then introduce it through culinary recipes on cooking manual techniques for the use of snail meat (Helix Aspersa). The acceptability test was performed to 15 professional from Gastronomy School al ESPOCH which about preparation 95% said that they had the highest level on ¨I like¨ ¨and¨ ¨I like very much¨ and 5% do not like, checking so the main goal of the work is something new to consumers, encouraging the consumption of snail meat. It recommended the use and spread of manual with culinary techniques for the correct management of snail meat in food processing.