Effects of natural plant tenderizers on proteolysis and texture of dry sausages produced with wild boar meat addition

  • J Żochowska-Kujawska
  • K Lachowicz
  • M Sobczak
  • A Nędzarek
  • A Tórz

Abstract

This study was conducted to develop a method for improving tenderness and overall qualities of tough wild boar meat used to dry sausage  production with direct addition of raw pineapple (Ananas comosus), mango (Mangifera indica), kiwifruit - fuzzy kiwi (Actinidia deliciosa), or ginger (Zingiber officinale roscoe - ginger rhizome) juices contained a plant proteolytic enzyme. Dry-sausages were subjected to various chemical, mechanical and sensory evaluations. An increase in proteolysis was observed in all enzyme-treated samples compared to the control and as a consequence an improvement in juiciness, tenderness and overall acceptability scores were observed. Ginger or kiwifruit juice-treated sausages received better scores for texture, flavor, and overall acceptability. From these results, it is shown that those enzymes as a raw plant juices could be used as tenderizers in dry sausage production.

Keywords: Dry sausages, wild boar meat, plant enzymes, proteolysis, texture, sensory properties.

African Journal of Biotechnology Vol. 12(38), pp. 5670-5677

Author Biographies

J Żochowska-Kujawska
Department of Meat Science, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland
K Lachowicz
Department of Meat Science, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland
M Sobczak
Department of Meat Science, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland
A Nędzarek
Department of Water Sozology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland
A Tórz
Department of Water Sozology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland
Published
2016-05-16
Section
Articles

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eISSN: 1684-5315