Differentiation between Helix and Achatina Snail Meat by Gel Electrophoresis

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.