Determination of Nutrient Composition and Total Volatile Basic Nitrogen (TVB-N) Levels in Sea Snail (Rapana venosa Valenciennes, 1846) Process Steps

It is aimed to determine the positive and quality of Sea Snail (Rapana venosa) process. The samples examined in research are determined after introduction (Rapanoza) boiling, washing, selection snail meat content shell, temperature, 24 final freezing at -35 -40C whether will be passed through glass-18zene before suffocating from shock. After a week, total six stage were stored freezer – 80 °C. Deaths due analysis results %73±0.90, %70.53±0.17, %72.67±0.27, %75.51±57, %76.79±0.14, %76.01±0.10. was. According results, %2.49±0.0, %2.31±0.27 %2.74±0.50, %1.25±0.14, %1.08±0.16 %1.09±0.14 ash3. protein-based 19.44±0.07, 21.46±0.70, 20.07±0.08, 18.92±0.72, 19.28±0.57, 18.17±0 was as ,41. Analysis relative lipids 0.83±0.52, 1.65±0.65, 0.53±0.0, 0.53±0.00, 0.49±0.04 0.56±0, has been identified 04. untreated TVB-N data 8.20±0.08mg/100g, 9.61±0.09 mg/100g, 12.26±0.14 8.23 ±0.16 mg found /100g, 8.94±1.02 mg/100g 6.87±0.15 mg/100g. In analyzes, it seen that limit for fresh proportioned consumable.