This study examined the impact of enzymatic tenderization on Cornu aspersum aspersum snail meat using mechanical texture analysis, SDS-PAGE (sodium dodecyl sulfate–polyacrylamide gel electrophoresis) protein profiling, and sensory evaluation. Samples were treated with papain (0.05–0.1%), bromelain (0.05–0.1%), or 10–25% ginger extract containing zingibain and subsequently hydrothermally processed. All enzymatic treatments significantly reduced shear force compared with the control (p 21 N in untreated samples. SDS-PAGE revealed that bromelain caused extensive degradation of high-molecular-weight proteins (>90 kDa), whereas papain induced moderate myofibrillar proteolysis. Higher concentrations of bromelain (0.1%) and ginger extract (25%) resulted in excessive softening and structural disintegration, leading to sensory disqualification. Sensory evaluation showed that moderate enzyme concentrations significantly improved overall acceptability (p < 0.05). Samples treated with 10% ginger extract achieved the highest overall sensory score (4.6/5), exceeding the control (3.9) and papain- or bromelain-treated samples (4.1–4.2). In conclusion, although bromelain exhibited the strongest proteolytic activity, a 10% ginger extract was identified as the optimal treatment, providing effective tenderization while preserving structural integrity and sensory quality.
Tesarowicz et al. (Thu,) studied this question.