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Differentiation between Helix and Achatina Snail Meat by Gel Electrophoresis
Author(s) -
BRACCHI P.IER GIOVANNI.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07778.x
Subject(s) - achatina , helix pomatia , helix (gastropod) , snail , polyacrylamide gel electrophoresis , chemistry , gel electrophoresis , sodium dodecyl sulfate , electrophoresis , biochemistry , biology , ecology , enzyme
ABSTRACT Sodium 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 from Helix showed two distinguishing bands of 18,000 and 16,000 daltons, while Achatina showed 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 differentiate Helix meat from Achatina meat in raw, frozen, and cooked samples.