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

• Published in: African journal of biotechnology Vol. 12; no. 38; pp. 5670 - 5677
• Main Authors: Zochowska-Kujawska, J, Lachowicz, K, Sobczak, M, Nedzarek, A, Torz, A
• Format: Journal Article
• Language: English
• Published: 18-09-2013
• Subjects: Actinidia deliciosa; Ananas comosus; Mangifera indica; Zingiber officinale; Africa
• ISSN: 1684-5315; 1684-5315
• DOI: 10.5897/AJB2013.12830

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.