Effect of sodium lactate on product quality in frozen snail meat (helix aspersa) production

The aim of this study is to investigate the effect of sodium lactate application on the quality of snail meat by developing frozen snail meat production process. In the production process design, live snails were washed twice and then boiled at 105 ° C for 3 minutes. After the boiling process, the snails were treated with sodium lactate solutions prepared at concentrations of 0,5% -1% -1,5% -2,5% for decontamination. Prepared samples were analyzed microbiologically and chemically during 3 months of frozen storage. In the research, 2% sodium lactate concentration was found to be the most effective microbiological concentration (p<0,05). It was determined that sodium lactate application had no effect on dry matter and pH values (p>0,05).