Differentiation between Helix and Achatina Snail Meat by Gel Electrophoresis

摘要

ABSTRACTSodium dodecyl sulfate‐polyacrylamide gel electrophoresis and photodensitometry of foot muscle proteins in Helix (Helix pomatia) and Achatina (Achatina fulica) demonstrate a distinctive pattern in the low molecular weight region between the two species examined. Muscle proteins fromHelixshowed two distinguishing bands of 18,000 and 16,000 daltons, whileAchatinashowed only a single band (18,000 daltons). This distinguishing feature was also evident when the foot muscles were heated at 120°C for 30 min. It is proposed that the difference in this simple pattern of low molecular weight proteins might be used as a tool to differentiateHelixmeat fromAchatinameat in raw, frozen, and cooked sampl