Abstract

To enhance the market potential of golden apple snail (Pomacea canaliculata) meat as an alternative protein source, this study aimed to develop a ready-to-eat product using pasteurization and sterilization, with or without non-phosphate soaking pretreatment. Effects on physicochemical, textural, sensory, nutritional qualities, and heavy metal content were evaluated. Both thermal processes ensured microbiological safety. However, sterilization caused greater cooking loss, color change, and protein denaturation compared to pasteurization (p<0.05). Soaking pretreatment significantly improved water-holding capacity and reduced muscle protein aggregation and enhanced texture. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and microstructural analysis confirmed significant protein degradation in sterilized samples. Nevertheless, products with soaking pretreatment, either pasteurized or sterilized, achieved high sensory acceptability (liking >7) and offered good protein sources with low fat and sodium. Moreover, heavy metal analysis confirmed the products were safe for consumption. These findings highlight the potential of golden apple snail meat as nutritious, ready-to-eat alternative meat products.