| Popis: |
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. |
