Abstract Introduction Snail eggs can be the raw material for the production of a caviar substitute. The substitute varies from the original in caloric value and nutrient content which determine the nutritional value of every foodstuff. The present study aimed to determine and compare the nutritional value and protein quality of eggs from two subspecies of edible snail. Material and Methods The chemical composition of the snail eggs i.e. Cornu aspersum maxima and Cornu aspersum aspersum was determined in accordance with international standards. In order to evaluate the protein quality of the eggs of the two studied snail subspecies, the chemical score (CS), and a reference protein were used. Results Significant differences in the content of water, ash, and carbohydrates, but comparable protein and fat contents and caloric values were found. Conclusion The protein in the eggs of the snails was complete by the measure of the model adopted for this study, however, meeting the daily essential amino acid requirements of an adult would require an immense supply of both species’ eggs. Snail eggs of the Cornu genus were characterised by much lower nutritional value in comparison with caviar and caviar substitutes.

中文翻译：

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蜗牛蛋作为生产鱼子酱替代品的原料

摘要 介绍蜗牛蛋可以作为生产鱼子酱替代品的原料。替代品的热量值和营养成分与原来的不同，这决定了每种食品的营养价值。本研究旨在确定和比较两个食用蜗牛亚种鸡蛋的营养价值和蛋白质质量。材料与方法 蜗牛卵的化学成分即山茱萸和山茱萸按照国际标准测定。为了评估所研究的两个蜗牛亚种卵的蛋白质质量，使用了化学评分 (CS) 和参考蛋白质。结果水、灰分和碳水化合物的含量存在显着差异，但蛋白质和脂肪含量和热量值相当。结论 通过本研究采用的模型测量，蜗牛卵中的蛋白质是完整的，但是，要满足成年人每天的必需氨基酸需求，则需要大量供应两种物种的卵。与鱼子酱和鱼子酱替代品相比，山茱萸属蜗牛蛋的营养价值要低得多。