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Shelf-life Prediction Modeling and Physicochemical Changes of Canned African Giant Snail (Achachatina achatina) Based Products during Storage Using Sensory and Kinetic Data
Journal of Food Research
Canned African giant snails (brine, egusi and sauce) of low acidity (pH 4.5) were produced using Thermal Death Time (TDT) techniques. Sixty cans of each product were stored for 6 months at normal temperature (30oC). The physicochemical and sensory properties of these products were evaluated monthly. And also, 28 cans of each product were equally evaluated at accelerated storage temperatures stress (50, 60, 70 & 80oC) for 6 weeks. Changes in pH and overall acceptability were described bydoi:10.5539/jfr.v10n2p11 fatcat:u4fkhrccrvcrna43pbbyiagi3q