Effects of fruit mashes on the quality attributes of duck, goose, and rabbit meat
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Deutscher Fachverlag GmbH
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the effect of kiwi and pineapple fruit mashes (the source of enzymes actinidin and bromelain, respectively) on the physicochemical, structural, microbiological and sensory characteristics of duck, goose, and rabbit meats was evaluated. Hardness and chewiness significantly decreased (p < 0.01) when the fruit mash was used. Fruit mash treatment increased the tenderness of all meat samples. Microstructure analysis results had supported the changes in texture profile analysis results. The meat samples treated fruit mashes were most preferable, according to the tenderness scores assigned by the panellists. Fruit mashes generally decreased the pH and water holding capacity values compared to control. All the treatments had significantly decreased (p < 0.05) the microorganism counts compared with the control group. In the light of these results, kiwi and pineapple mashes treatment is recommended for preparing and servicing these duck, goose, and rabbit meats.
Açıklama
Anahtar Kelimeler
Fruit Mash, Poultry Meat, Game Meat, Natural Tenderization, Microstructure, Texture
Kaynak
Fleischwirtschaft
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
102
Sayı
12
