Snail Consumption Habits and Health
Yazarlar (2)
Prof. Dr. Meryem Yeşim ÇELİK Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
| Bildiri Türü | Tebliğ/Bildiri | Bildiri Dili | İngilizce |
| Bildiri Alt Türü | Özet Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum | ||
| Kongre Adı | ECOLOGY SYMPOSIUM | ||
| Kongre Tarihi | 11-05-2017 / 13-05-2017 | ||
| Basıldığı Ülke | Basıldığı Şehir | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In recent years, with the introduction of industrialization, organic agriculture has become more and more difficult, but interest in natural and organic nutrition is increasing rapidly. Snails used both in nature and in natural farming are natural nutrients with high protein and iron content. The consumption of black is not preferred in our country, there are 3 (three) snail species with economical prescription; Helix aspersa, Helix pomatia, Helix lucorum are collected in our country. It is usually frozen, canned, smoked and marinated, especially after the frozen snail fried with parsley garlic sauce is a popular food consumed in European countries. Snails are processed and exported primarily to France and other EU countries. The export figure of land snails collected in 2016 in our country has been around 7 (seven) million. When the economic input is thought to be so high, it is important not to ignore the production of snails, to raise awareness of consumption, to increase awareness of organic and high quality protein sources, and to create new product varieties. In this review, information on the determination of consumption habits of other countries, nutritional composition and health will be given to the snail with low consumption rate, while the interest in growing in our country increases day by day. |
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