Effects of Pineapple, Plum, and Kiwi Marinades on Some Physicochemical and Textural Properties of Turkey Breast Shish Kebabs

This study investigated the effects of kiwi, pineapple, and plum marinades (50% and 100% dilutions) on turkey breast meat shish kebabs. Samples were marinated at 4 °C for 16 hours and then grilled. Analyses included pH, moisture, marinade absorption, cooking loss, color, and texture. Plum marinade at 100% dilution showed the highest absorption (23.59%). Plum at 50% dilution gave the highest lightness (L*=65.94) and yellowness (b*=7.89). Kiwifruit at 50% dilution showed a trend toward lower hardness. Cooking eliminated color differences observed in raw samples. Cooking loss was significantly higher in all marinated groups than the control. The highest loss was in the 100% kiwifruit group (56.33%), while among marinated groups, the 100% plum group had the lowest loss (48.67%). Multivariate analysis confirmed that fruit type × dilution interaction significantly affected raw product properties, especially color, moisture, and absorption. In conclusion, fruit-based marination effectively modifies turkey meat properties. Plum marinade showed promise for color development and absorption. Increased cooking loss should be considered in future research.