Conch shell edge outline slightly quadrangular, large and thick, shell up to about 10 centimeters, conch layer 6 levels. Most of them belong to mollusc gastropods and are extremely rare. Most of the reproduction in Asia, Africa, the Americas in the coastal deep sea water, to the Middle and Late Cambrian, began to gradually flourish, the early Ordovician large number of radiation evolution, the emergence of many new genera, widely distributed in Asia, Africa, the Americas, Europe and Oceania in the coastal deep sea water.

The head of the conch, which is commonly called the brain, is characterized by two pieces of yellow rice grains, which should be removed before entering the mouth.

Changes in the tissue structure and its rheological properties of different parts of the muscle of conch during freshness and heating (100℃), and texture profile analysis (TPA) were carried out to provide a basis for the development of deep-processed conch products and the optimization of processing technology. The results showed that the modulus of elasticity (E0, E1, E2) and breaking strength of the foot muscles of fresh conch were significantly higher than those of the visceral muscles, while the stress relaxation time (?1) of the foot muscles was slightly lower than that of the visceral muscles; when the fresh conch was heated up at the right time, the hardness and elasticity of the foot muscles were greater, and the chewability was better, while the visceral muscles were more flexible and the chewability was better. The foot muscles of fresh conch were harder and more flexible, and more chewable, while the visceral muscles had better adhesion and tenderness.

Nutritional Analysis

Conch meat is rich in vitamin A, protein, iron and calcium.