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Qualitative evaluation of kilishi prepared from beef and pork
Kilishi is an intermediate moisture meat product of the tropics, prepared from sun-dried lean beef infused with spices and defatted groundnut paste (DGP). This study evaluates the quality traits in Kilishi prepared from beef and pork. The proximate composition and the organoleptic characteristics of...
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2008-06
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| LEADER | 00000njm a2000000a 4500 | ||
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| 001 | oai:repository.ui.edu.ng:123456789/4721 | ||
| 042 | |a dc | ||
| 720 | |a Ogunsola, O. O. |e author | ||
| 720 | |a Omojola, A. B. |e author | ||
| 260 | |c 2008-06 | ||
| 520 | |a Kilishi is an intermediate moisture meat product of the tropics, prepared from sun-dried lean beef infused with spices and defatted groundnut paste (DGP). This study evaluates the quality traits in Kilishi prepared from beef and pork. The proximate composition and the organoleptic characteristics of Kilishi from beef and pork were studied in a completely randomized design. The effect of three different packaging materials [polyvinyl chloride (PVC), aluminium foil (ALF) and plastic container (PC)] on microbial isolates of both Kilishi after 36 week storage at room temperatures were also evaluated. The result revealed that Kilishi from beef and pork differed significantly (P > 0.05) in colour and juiciness. Kilishi from pork gave higher (P < 0.05) values of 3.70 ± 0.32 and 3.93 ± 0.21 as against values of 2.33 ± 0.22 and 2.93 ± 0.30 for Kilishi from beef in respect to colour and juiciness, respectively. Kilishi from beef and pork had similar values (P > 0.05) for moisture, protein and fat while Kilishi from beef gave a higher ash value (P < 0.05) of 8.78 ± 0.13 than Kilishi from pork (6.96 ± 0.24). The ash and protein content of Kilishi were more than those of dried raw meat samples. However, Kilishi from beef and pork gave lower moisture values of 10.00 ± 0.15 and 9.92 ± 0.22% as against 35.85 ± 0.24 and 46.51 ± 0.30% for dried raw beef and pork respectively. In the packaging experiment, five bacteria species were identified. Bacillus spp. constituted the highest while Staphylococcus spp. and Proteus spp. were the least. The foil packaged products gave the highest microbial load. | ||
| 024 | 8 | |a 1684–5315 | |
| 024 | 8 | |a African Journal of Biotechnology 7(11), pp. 1753-1758 | |
| 024 | 8 | |a ui_art_ogunsola_qualitative_2008 | |
| 024 | 8 | |a http://ir.library.ui.edu.ng/handle/123456789/4721 | |
| 653 | |a Kilishi | ||
| 653 | |a Packaging | ||
| 653 | |a Organoleptic properties | ||
| 653 | |a Beef | ||
| 653 | |a Pork | ||
| 245 | 0 | 0 | |a Qualitative evaluation of kilishi prepared from beef and pork |