Effects of fruit mashes on the quality attributes of duck, goose, and rabbit meat

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dc.contributor.authorErdem, Nuran
dc.date.accessioned2023-03-13T12:15:20Z
dc.date.available2023-03-13T12:15:20Z
dc.date.issued2023
dc.departmentGüzelyurt Meslek Yüksekokulu
dc.description.abstractIn 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.
dc.identifier.endpage84en_US
dc.identifier.issue12en_US
dc.identifier.startpage76en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12451/10339
dc.identifier.volume102en_US
dc.identifier.wosWOS:000934725800020
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherDeutscher Fachverlag GmbH
dc.relation.ispartofFleischwirtschaft
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFruit Mash
dc.subjectPoultry Meat
dc.subjectGame Meat
dc.subjectNatural Tenderization
dc.subjectMicrostructure
dc.subjectTexture
dc.titleEffects of fruit mashes on the quality attributes of duck, goose, and rabbit meat
dc.typeArticle

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