Acceptability of Golden Kuhol (Golden Apple Snail) Sisig as an Alternative Protein Source

Abstract

The increasing demand for affordable and sustainable protein sources has led to the exploration of non-conventional food resources with nutritional potential. Golden kuhol (Pomacea canaliculata), an invasive freshwater snail, has been identified as a promising alternative protein source; however, limited studies have examined its nutritional value, health benefits, and consumer acceptability when used in traditional Filipino dishes such as sisig. This study aimed to analyze the nutritional composition and potential health benefits of golden kuhol, evaluate the sensory acceptability of golden kuhol sisig in terms of aroma, color, taste, texture, and overall acceptability, and determine whether there are any significant differences in sensory evaluation between the two product treatments.
Results showed that golden kuhol is nutritionally rich, containing high-quality protein, low fat content, and essential minerals such as calcium, iron, phosphorus, magnesium, and zinc. The presence of bioactive compounds with antioxidant and anti-inflammatory properties further supports its potential as a functional food ingredient. Sensory evaluation conducted among students, carinderia owners, and farmers revealed high acceptability across all attributes, particularly aroma, taste, and overall acceptability. Statistical analysis indicated that there were no significant differences between the two treatments.
Overall, golden kuhol sisig is a viable, nutritious, and culturally acceptable alternative protein source that supports sustainable food production without compromising sensory quality.