Effect of Kiwi Fruit Extract Concentration and Marination Time on the Quality Characteristics of Chicken Meat

Abstract

This study examined the impact of concentration levels of kiwi fruit (Actinidia deliciosa) extract and marination periods on the quality characteristics of chicken meat. The main purpose of this study was to find suitable conditions to improve the tenderness, reduce the cooking loss, inhibit lipid oxidation, and maintain desirable sensory characteristics. Chicken samples were marinated with crude extracts of actinidin at concentrations of 5% and 10% (v/w) for 10, 20, and 30 minutes at 4°C. There were also unmarinated chicken samples as controls. All the measurements showed significant differences (P < 0.05). The best condition found in this study was when the samples were marinated with 10% kiwi extract for 30 minutes. This condition resulted in a cooking loss reduction of 46%, Warner-Bratzler shear force reduction of 52% (which shows better tenderness), and thiobarbituric acid reduction of 55%. These results also led to the highest scores in sensory tests such as tenderness, juiciness, and acceptability. This was possible because actinidin selectively hydrolyzes collagen and myofibrillar proteins but does not break down globular proteins. Compared to published data on bromelain, kiwi extract exhibited superior antioxidant capacity, likely due to its vitamin C and polyphenol content. In conclusion, kiwi fruit extract at 10% for 30 minutes is an effective natural tenderizer for chicken meat, offering a clean-label alternative for poultry processing.