Lipid damage of farmed spotted Babylon snail muscle stored in ice for 7 days was evaluated by determining changes of lipid composition, fatty acid composition, peroxide value (PV), and p-anisidine value (p-AV). During 7-day iced storage, triglyceride, and phospholipids contents decreased but free fatty acid increased with storage time (p ≤ 0.05). Changes in saturated and polyunsaturated fatty acid were observed at extended storage time (p ≤ 0.05). No changes in PV and p-AV of snail muscle were found during the first 4-day iced storage (p > 0.05). However, PV and p-AV of snail lipid increased during 4-day and 7-day iced storage (p ≤ 0.05). Rancid odor assessment of snail muscle exhibited a significant increase in rancidity (p ≤ 0.05) after 3 days of storage. Bacteria counts of snail muscle exceeded 7 log CFU/g, which was considered as the limit for acceptability after 7 days of iced storage. In conclusion, these results revealed that lipid damaged by hydrolysis and oxidation occurred in snail muscle during iced storage.
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