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

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