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Caracterização físico-química e nutricional dos caracóis
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Os caracóis terrestres são um recurso alimentar natural muito apreciado nos países mediterrânicos, nomeadamente em Portugal, um dos maiores consumidores do mundo. As espécies Theba pisana e Otala lactea, são das mais consumidas, embora a informação nutricional seja escassa. Por esse motivo, o principal objetivo deste trabalho foi estudar as suas propriedades físico-químicas e nutricionais. Com este objetivo, implementaram-se vários métodos para a determinação da matéria gorda, proteína, hidratos de carbono, matéria seca, água, minerais e vitamina C. A análise dos vários parâmetros foi realizada nos caracóis não confecionados (apenas fervidos) e confecionados. A carne dos caracóis Theba pisana não confecionados apresenta um baixo teor calórico (74 kcal) devido ao baixo teor de gordura (2,3%) e de hidratos de carbono totais (2,0%), mas com um bom teor proteico (11%). Apresenta um elevado conteúdo mineral (1,1%) e um teor de vitamina C de 4,5 mg/100 g. Os minerais nutritivos mais representativos são o cálcio (364 mg/100 g), fósforo (140 mg/100 g), sódio (92 mg/100 g), potássio (78 mg/100 g), magnésio (67 mg/100 g), ferro (4,7 mg/100 g), manganês (0,8 mg/100 g) e zinco (0,6 mg/100 g). A carne dos caracóis Theba pisana confecionados apresenta um baixo teor calórico (94 kcal) devido ao baixo teor de gordura (3,2%) e de hidratos de carbono totais (2,9%), mas com um bom teor proteico (13%). Apresenta um elevado conteúdo mineral (3,1%) e baixo teor de vitamina C (2,4 mg/100 g). Os minerais nutritivos mais representativos são o sódio (775 mg/100 g), cálcio (273 mg/100 g), fósforo (168 mg/100 g), potássio (65 mg/100 g), magnésio (62 mg/100 g), ferro (5,4 mg/100 g), manganês (2,1 mg/100 g) e zinco (1,4 mg/100 g). A carne dos caracóis Otala lactea não confecionados apresenta um baixo teor calórico (67 kcal) devido ao baixo teor de gordura (1,3%) e de hidratos de carbono totais (4,3%), mas com um bom teor proteico (9,6%). Apresenta um elevado conteúdo mineral (1,4%) e um teor de vitamina C de 4,5 mg/100 g. Os minerais nutritivos mais representativos são o cálcio (293 mg/100 g), fósforo (128 mg/100 g), potássio (73 mg/100 g), sódio (60 mg/100 g), magnésio (59 mg/100 g), ferro (3,8 mg/100 g), manganês (1,2 mg/100 g) e zinco (0,6 mg/100 g). A carne dos caracóis Otala lactea confecionados apresenta um baixo teor calórico (80 kcal) devido ao baixo teor de gordura (1,5%) e de hidratos de carbono totais (3,6%), mas com um bom teor proteico (13%). Apresenta um elevado conteúdo mineral (3,5%) e baixo teor de vitamina C (2,2 mg/100 g). Os minerais nutritivos mais representativos são o sódio (838 mg/100 g), cálcio (247 mg/100 g), fósforo (158 mg/100 g), magnésio (54 mg/100 g), potássio (53 mg/100 g), ferro (4,1 mg/100 g), manganês (1,6 mg/100 g) e zinco (1,6 mg/100 g). Ambas as espécies de caracóis (confecionados ou não confecionados) também apresentam na sua constituição outros minerais importantes, embora em menores concentrações, como o molibdénio, o níquel, o cobalto, o cobre, o selénio, o crómio e o silício. O processo de confeção dos caracóis, de ambas as espécies, aumentou significativamente o seu teor em sódio, proteínas, minerais totais (cinzas) e fósforo. No entanto, o teor em vitamina C, cálcio e potássio diminui consideravelmente. Nenhuma das espécies apresentou concentrações de pesticidas (23 compostos) acima do limite de deteção do método cromatográfico aplicado. A carne de caracol das espécies Otala lactea e Theba pisana é um alimento de elevado potencial nutricional e cujo hábito de consumo é uma boa alternativa à ingestão de carnes tradicionais, apresentando alguns benefícios na saúde e possuindo uma grande versatilidade e potencial no atual contexto social e económico.
Land snails are a highly appreciated food resource in Mediterranean countries, particularly in Portugal, one of the biggest consumers in the world. The Theba pisana and Otala lactea species are among the most consumed, although nutritional information is scarce. Therefore, the main objective of this work was to study their physicochemical and nutritional properties. For this purpose, several methods were implemented for lipid, protein, carbohydrate, dry matter, water, minerals and vitamin C determination. The several parameters analyses were carried out either in uncooked (just boiled) and cooked snails. Meat of uncooked Theba pisana snails shows a low caloric value (74 kcal) as result of the low fat (2,3%) and total carbohydrates (2,0%) contents, but a great protein content (11%). It shows a high mineral content (1,1%) and a vitamin C content of 4,5 mg/100 g. The most represented minerals are calcium (364 mg/100 g), phosphorus (140 mg/100 g), sodium (92 mg/100 g), potassium (78 mg/100 g), magnesium (67 mg/100 g), iron (4,7 mg/100 g), manganese (0,83 mg/100 g) and zinc (0,58 mg/100 g). Meat of cooked Theba pisana snails shows a low caloric value (94 kcal) as result of the low fat (3,2%) and total carbohydrates (2,9%) contents, but a great protein content (13%). It shows a high mineral content (3,1%) and a low vitamin C content (2,4 mg/100 g). The most represented minerals are sodium (775 mg/100 g), calcium (273 mg/100 g), phosphorus (168 mg/100 g), potassium (65 mg/100 g), magnesium (62 mg/100 g), iron (5,4 mg/100 g), manganese (2,1 mg/100 g) and zinc (1,4 mg/100 g). Meat of uncooked Otala lactea snails shows a low caloric value (67 kcal) as result of the low fat (1,3%) and total carbohydrates (4,3%) contents, but a great protein content (9,6%). It shows a high mineral content (1,4%) and a vitamin C content of 4,5 mg/100 g. The most represented mineral nutrients are calcium (293 mg/100 g), phosphorus (128 mg/100 g), potassium (73 mg/100 g), sodium (60 mg/100 g), magnesium (59 mg/100 g), iron (3,8 mg/100 g), manganese (1,2 mg/100 g) and zinc (0,58 mg/100 g). Meat of cooked Otala lactea snails shows a low caloric value (80 kcal) as result of the low fat (1,5%) and total carbohydrates (3,6%) contents, but a great protein content (13%). It shows a high mineral content (3,5%) and a low vitamin C content (2,2 mg/100 g). The most represented minerals are sodium (838 mg/100 g), calcium (247 mg/100 g), phosphorus (158 mg/100 g), magnesium (54 mg/100 g), potassium (53 mg/100 g), iron (4,1 mg/100 g), manganese (1,6 mg/100 g) and zinc (1,6 mg/100 g). Both species of snails (cooked or uncooked) also have in their constitution other important minerals, although in lower concentrations, such as molybdenum, nickel, cobalt, copper, selenium, chromium and silicon. In both snail species, the cooking procedure significantly increased the content of sodium, proteins, total minerals (ashes) and phosphorus. However, the content of vitamin C, calcium and potassium decreased considerably. None of the study species showed pesticide concentrations above the detection limit of the chromatographic method. Meat of Otala lactea and Theba pisana species is a high potential nutritional food, whose consumption habit is a good alternative to traditional meats, showing some health benefits and having a wide versatility and potential in the current social and economic context.
Land snails are a highly appreciated food resource in Mediterranean countries, particularly in Portugal, one of the biggest consumers in the world. The Theba pisana and Otala lactea species are among the most consumed, although nutritional information is scarce. Therefore, the main objective of this work was to study their physicochemical and nutritional properties. For this purpose, several methods were implemented for lipid, protein, carbohydrate, dry matter, water, minerals and vitamin C determination. The several parameters analyses were carried out either in uncooked (just boiled) and cooked snails. Meat of uncooked Theba pisana snails shows a low caloric value (74 kcal) as result of the low fat (2,3%) and total carbohydrates (2,0%) contents, but a great protein content (11%). It shows a high mineral content (1,1%) and a vitamin C content of 4,5 mg/100 g. The most represented minerals are calcium (364 mg/100 g), phosphorus (140 mg/100 g), sodium (92 mg/100 g), potassium (78 mg/100 g), magnesium (67 mg/100 g), iron (4,7 mg/100 g), manganese (0,83 mg/100 g) and zinc (0,58 mg/100 g). Meat of cooked Theba pisana snails shows a low caloric value (94 kcal) as result of the low fat (3,2%) and total carbohydrates (2,9%) contents, but a great protein content (13%). It shows a high mineral content (3,1%) and a low vitamin C content (2,4 mg/100 g). The most represented minerals are sodium (775 mg/100 g), calcium (273 mg/100 g), phosphorus (168 mg/100 g), potassium (65 mg/100 g), magnesium (62 mg/100 g), iron (5,4 mg/100 g), manganese (2,1 mg/100 g) and zinc (1,4 mg/100 g). Meat of uncooked Otala lactea snails shows a low caloric value (67 kcal) as result of the low fat (1,3%) and total carbohydrates (4,3%) contents, but a great protein content (9,6%). It shows a high mineral content (1,4%) and a vitamin C content of 4,5 mg/100 g. The most represented mineral nutrients are calcium (293 mg/100 g), phosphorus (128 mg/100 g), potassium (73 mg/100 g), sodium (60 mg/100 g), magnesium (59 mg/100 g), iron (3,8 mg/100 g), manganese (1,2 mg/100 g) and zinc (0,58 mg/100 g). Meat of cooked Otala lactea snails shows a low caloric value (80 kcal) as result of the low fat (1,5%) and total carbohydrates (3,6%) contents, but a great protein content (13%). It shows a high mineral content (3,5%) and a low vitamin C content (2,2 mg/100 g). The most represented minerals are sodium (838 mg/100 g), calcium (247 mg/100 g), phosphorus (158 mg/100 g), magnesium (54 mg/100 g), potassium (53 mg/100 g), iron (4,1 mg/100 g), manganese (1,6 mg/100 g) and zinc (1,6 mg/100 g). Both species of snails (cooked or uncooked) also have in their constitution other important minerals, although in lower concentrations, such as molybdenum, nickel, cobalt, copper, selenium, chromium and silicon. In both snail species, the cooking procedure significantly increased the content of sodium, proteins, total minerals (ashes) and phosphorus. However, the content of vitamin C, calcium and potassium decreased considerably. None of the study species showed pesticide concentrations above the detection limit of the chromatographic method. Meat of Otala lactea and Theba pisana species is a high potential nutritional food, whose consumption habit is a good alternative to traditional meats, showing some health benefits and having a wide versatility and potential in the current social and economic context.
Descrição
Tese de mestrado, Qualidade Alimentar e Saúde, Universidade de Lisboa, Faculdade de Farmácia, 2019
Palavras-chave
Caracóis Otala lactea Theba pisana Nutricional Confeção Teses de mestrado - 2019