foods Article Evaluation of Long Sea Snail Hinia reticulata (Gastropod) from the Middle Adriatic Sea as a Possible Alternative for Human Consumption Alberto Felici 1, Nina Bilandži´c 2, Gian Enrico Magi 1, Nicolaia Iaffaldano 3 , Elisa Fiordelmondo 1 , Gerardo Doti 4 and Alessandra Roncarati 1,* 1 School of Biosciences and Veterinary Medicine, University of Camerino, Viale Circonvallazione 93-95, 62024 Matelica, MC, Italy;
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[email protected] (E.F.) 2 Department of Veterinary Public Health, Croatian Veterinary Institute, Savska C. 143, 10000 Zagreb, Croatia;
[email protected] 3 Department of Agricultural, Environmental and Food Sciences, University of Molise, Via Francesco De Sanctis, 86100 Campobasso, CB, Italy;
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[email protected]; Tel.: +39-0737-403416; Fax: +39-0737-403410 Received: 1 June 2020; Accepted: 6 July 2020; Published: 9 July 2020 Abstract: In mid Adriatic Sea the common sea snail is the habitual snail eaten, but over the years fishermen started to capture also the long sea snail, a possible alternative for human consumption. This study aims to compare the quality traits of the edible fraction in the common and long sea snails. In this study, common and long sea snail samples were provided by fishermen in November 2018 and March 2019. Total weight (meat and shell), fractions of meat and shell (after having extracted the edible part), fatty acid, elements in meat, and calcium content in shells were determined.