Carne do gastrópode Pomacea dolioides (Reeve, 1856): uma potencial fonte de proteína de baixo custo

Abstract

Gastropods have been consumed by humans for thousands of years, are high in protein and have low lipids. The present study had as objective to evaluate the meat yield of the gastropod Pomacea dolioides (Reeve, 1856), to determine the centesimal composition as well as to evaluate sensorially its organoleptic properties. The gastropods were collected in the municipality of Itacoatiara-AM, between June and August of 2017. For meat yield, the gastropods were measured for shell length and live weight, after cooking the carcass weight (viscera, shell and operculum) and meat were obtained. In the centesimal analysis, the moisture content of ash, lipids and proteins. In the sensory analysis 45 tasters were recruited, each evaluator received three dishes identified only with the code referring to the treatment in which the gastropods were cultured (feeding: grass, feed or grass and feed) and a plug containing a hedonic scale of nine points, evaluating the meat in relation to the color, taste, texture and general acceptability for each treatment. For the meat yield, 216 individuals of P. dolioides were used, with shell length varying from 6.2 to 68.45 mm (31.95±13.30), 105 females (31.46±13.50) and 111 males (32.42±13.15). The weight of live animal ranged from 0.144 to 49.981 g (7.74±8.71) for females and 0.154 to 45.981 g (8.34±9.53) for males, and the weight of the meat (edible portion) for females ranged from 0.008 to 5.653 g (1.02±1.09) and for males 0.009 a 5.239 g (0.95±1.04). The mean meat yield of P. dolioides was 11.91±3.35%, being 10.87±3.32% for juvenile females, 12.54±2.84% for adult females, 12.05±4.15% for juvenile males and 12.41±2.19% for adult males. There was no significant difference in meat yield between the sexes, but there was a significant difference in relation to the size. The centesimal composition of the meat of this gastropod is composed of moisture content was 82.97%, ashes of 13.61%, lipids of 1.02%, and 10.74% of proteins. There was a significant difference for the sensorial analysis of the tasters in relation to P. dolioides meat, the treatment in which the gastropods were fed with ration and grass obtained the best evaluation, with more than 70% of approval in all evaluated attributes of the meat. Despite the low meat yield of P. dolioides, the centesimal composition evidenced its nutritional potential, being able to meet the protein needs of individuals with dietary limitations or in poor populations, becoming a low-cost protein alternative, and their meat had an index of accepted by the tasters.