lit matrix of product development

1. LITERATURE MATRIX
DABU, DIANA MAE D. LITERATURE MATRIX
References
(APA Format)
Objectives Variables Method, Data gathering
tool,
Respondents/Participants
Major Findings Recommendations
Iwanegbe, I.,
Igene, J. O.,
Emelue, G. U.,
& Obaroakpo,
J. U. (2018).
Effect of
Processing,
Storage Days
and Storage
Temperatures
on Lipid
Oxidation and
Palatability of
Processed Snail
Meat Products.
10.9734/AFSJ/2
019/43378
This study is
to determine
the Effect of
Processing,
Storage Days
and Storage
Temperatures
on Lipid
Oxidation
and
Palatability
of Processed
Snail Meat
Products.
Four different
treatments
were
considered for
evaluation;
unseasoned
fried (USF),
seasoned fried
(SF), seasoned
oven- dried
(SOD) and
seasoned
smoke-dried
(SSD) and the
products were
kept under
three storage
conditions
(room, fridge
and freezer).
The regression
relationships
between TBA
values and the
sensory
attributes
Sensory Evaluation
Meat samples were served
to trained panelists who
evaluated the products
based on 5-pointHedonic
scale as described by
Larmond[16].Samples
were coded for example,
as 311(unseasoned fried),
312 (seasoned fried),
412(seasoned oven-dried)
and 512 (seasoned
smoke-dried). Color,
tenderness, flavors,
juiciness and overall
acceptability of the
products were scored by the
panelists. 5=like
extremely,4=like
moderately, 3=neither like
nor dislike,2=dislike
moderately, 1=dislike
extremely.
Statistical Analysis
Data generated were
subjected to analysis of
Variance using GenStat
statistical package and
The results showed that the unseasoned-
fried product had the lowest lipid
oxidation values 0.04, 0.13 and 0.19 mg
malonaldehyde/kg meat in all the
storage periods at 0-5, 10-20 and 25-30
days respectively. Lipid oxidation
values of products stored for 10-20 days
were 0.2565, 0.3040 and 0.3548. Lipid
oxidation values were lower in freezer
stored product than refrigerated product
at 0-20d. Lipid oxidation values
increased with increasing storage days
for all the products. The seasoned
smoke-dried product had lower lipid
values throughout the storage period
than the seasoned fried product. The
regression curve for colour was a =
5.282and b =-5.342 while acceptability
was a = 4.455, b =-3.438. This
relationship implies that TBA values
give a strong estimate of colour and
acceptability.
It, therefore, suggests
that the use of
antioxidant in snail
processing is not
relevant. Seasonings
and freezer storage
prolong and maintain
the colour quality of
meat products. The
presence of certain
phenolic compounds
such as guaiacol
and syringolin in
smoke play an
important role in
enhancing the
flavour of the
smoke-dried product.
The shelf life of
processed meat could
be extended by smoke-
drying and curing
without adverse
effect on the
quality and overall
acceptance of meat.

2. (colour and
overall
acceptance) of
the products
were
evaluated.
Duncan’s multiple range
tests was used to
separate significant means
(P=0.05). Correlation
analysis was also carried
out.
References
(APA Format)
Objectives Variables Method, Data gathering
tool,
Respondents/Participant
s
Major Findings Recommendations
Gordianus J.,
Suwitari N.K.O.,
Sanjaya
I.G.A.M.P., (2020)
The Appearance of
Broiler That Given
Golden Apple
Snail
Meat (Pomacea
canaliculata) Flour
as Replacement of
Fish Flour.
https://doi.org/10.2
2225/seas.
4.1.1689.60-64
The purpose of
this study was to
determine the
effect of giving
golden snail meat
flour in broiler
rations aged
2-5 weeks to the
appearance of
broiler chickens
and to find out
what level of
golden snail meat
flour can give
the results of
body weight gain,
final body weight,
feed
consumption, and
conversion best
ration.
The variables
observed in this
study were: Initial
body weight is the
weight of the
chicken at
the age of 2 weeks,
weight gain is the
final chicken weight
minus the initial
body weight, Final
body weight is the
weight obtained at
the end of the study
which is 5 weeks
old, ration
consumption is
obtained by reducing
the amount of ration
given with the rest of
the ration every
Place and Time of
Research
This research was
conducted at Banjar
Kebon Kori Klod,
Kesiman Village, East
Denpasar
District, Denpasar City,
this research was carried
out for 5 weeks from 9
February to 17 March
2019.
Research Materials
The chicken used in this
research is broiler CP 707
that bought at PT. Tohpati
Poultry Shop
located in WR. Supratman,
281. There were 60
chickens used in this study
with homogeneous
From the results of this
study, it can be
concluded that: The
giving of golden snail
meat flour
(Pomacea canaliculata)
in broiler chicken rations
has a very significant
effect on increasing
weight
gain, final body weight,
and decreasing FCR
(Feed Conversion Ratio)
and significantly
influencing
the consumption of
rations, giving golden
snail meat flour in rations
can increase weight gain
and
The present study needs
to be supported by
quantitative research
that assesses the range
of suggested
antecedents as well as
the
Overall model that was
suggested.

3. week, FCR (Feed
Conversion Ratio) is
the ratio between the
amount of ration
consumed with
weight gain.
bodyweight, with an
average weight of 531 ±
5%.
The tool used in this study
was zinc for drying golden
snail meat, mortar to
pound dried snail
meat, Joilbrand digital
scales with a capacity of 3
kg, sensitivity 0.1 g, and
hanging capacity
Portable scales of 5,000 g,
with sensitivity 0.01 g,
plastic to store the
treatment ration, tub to
mix
the ration, plastic cup to
measure oil.
Research Design
This research uses a
completely randomized
design (CRD) with 5
treatments and 3
replications.
Each test contains 4
chickens aged 2 weeks
with a homogeneous
weight. The treatments are
as
follows: R0: Rations
containing gold snail meat
flour 0% (feed control),
R1: Rations containing
gold snail meat flour 5%,
R2: Rations containing
gold snail meat flour 10%,
R3: Rations
final body weight. For
more efficient results, the
treatment R3 (15%).

4. containing gold snail meat
flour 15%, R4: Rations
containing gold snail meat
flour 20%.
References
(APA Format)
Objectives Variables Method, Data gathering
tool,
Respondents/Participants
Major Findings Recommendations
Agege F.,
Onyango A.,
Serrem C., and
Okoth J., (2022).
Effect of
incorporation of
snail meat
powder on
sensory
attributes and
consumer
acceptability of
sorghum‐wheat
buns.
https://doi.org/10
.1002/fsn3.2798
The aim of
this study
was to
evaluate the
sensory
attributes
and
consumer
acceptability
of sorghum‐
wheat buns
containing
snail meat
powder
(SMP).
Age, children
followed a
randomized
complete
block design
(RCBD) to
evaluate the
six
formulations
of buns as
treatments,
which were
randomized
using three-
digit blinding
codes and
replicated
thrice.
Experimental design
Descriptive sensory and
consumer acceptability
studies with children
followed a randomized
complete block design
(RCBD) to evaluate the six
formulations of buns as
treatments, which were
randomized using three-
digit blinding codes and
replicated thrice.
Randomized three‐digit
code was assigned to each
bun for blinding purposes
with sample arrangement
on trays being randomized
for each panelist. The
evaluation process was also
randomized with
evaluators coming to the
evaluation room at random
to evaluate samples for
acceptability.
Buns were prepared by replacing 5, 10,
15, 20, and 25% of sorghum‐wheat
composite flour with SMP. Principal
component analysis (PCA) revealed
99% total variation of 23 attributes for
buns scored by a descriptive sensory
panel, of which 98% was due to the
proportion of SMP that replaced
sorghum‐wheat composite flour in buns
and the remainder 1% was due to the
buns’ physical appearance. Compositing
sorghum‐wheat buns with SMP
imparted positive consumer attributes of
fine crumb, sponginess, and crumby
texture. It also resulted in buns with
reasonably high sensory acceptability as
evaluated by 8‐ to 9‐year‐old school
children. The buns can serve as
supplementary rich sources of protein
for alleviating the menace of protein
energy malnutrition in sub‐Saharan
Africa.
Future researchers will
broaden the discussion
about snail meat
powder production.