Figure 2.

Effects of the exogenous proteases concentration and treatment time on the shear force of whelk meat. Whelk meat sample was tenderized with papain or bromelain under various conditions ((a): proteases concentration: 4%–8%; (b): treatment time: 10–30 min) and subsequently subjected for the shear force analysis. Data are presented as mean ± SEM. Statistical significance was assessed by one‐way ANOVA and Tukey's multiple comparison test with *^* p<0.01 and **^* p<0.001 when compared with untreated controls