TEXTURE OF THE FLESH OF COMMON WHELK (BUC CINUM-UNDATUM L) .2 - TENDERIZATION METHODS

Different methods (thermal, mechanical and enzymatic treatment) were i nvestigated in an attempt to improve tenderness of whelk flesh. Heat t reatment of the samples decreases the firmness (TB) and elasticity mod ulus (ME) values. This decrease was more significant with samples heat ed at 121 degrees C. The duration of heat treatment also affected TB a nd ME values. A significant increase of flesh firmness was observed wh en NaCl (8:100, w:v) was added to cooking water. The use of papain and ficin decreased TB and ME values, whereas longer incubation times inc reased them. Enzymatic treatment resulted in high and unacceptable sup erficial softness of the flesh. Mechanical tenderization gave the best results provided physical appearence was not altered.