Abstract
This study was designed to investigate the influence of storage duration on the stability and sensorial quality of kilishi samples. The conventional traditional kilishi (TK) and sausage-type (SK) at varying percentage of ingredients were processed. Chemical and sensorial analyses were performed to investigate quality changes and to determine the shelf stability of the kilishi samples stored at 28 ± 2°C for 150 days. The proximate, peroxide value (PV), free fatty acid (FFA) and thiobarbituric acid (TBA) were found statistically significant (P ≤ 0.05) in the kilishi samples throughout storage. The lowest PV (8.24 mEq/kg), FFA (3.12% oleic acid) and TBA (0.26 mgMDA/kg) were recorded in SK7 (115% ingredients), while the highest PV (35.11mEq/kg), FFA (11.18% oleic acid) and TBA (1.57 mgMDA/kg) occurred in SK2 (85% ingredients). Highest protein (55.84 ± 0.05%), fat (19.20 ± 0.09%) and ash (5.58 ± 0.08%) were obtained from SK7, SK2 and SK7 respectively and the organoleptic results showed that SK2 had the best acceptance and was significantly different (P ≤ 0.05) compared to the other kilishi samples.
Highlights
Meat is an animal tissue used as food [1]
A variety of sun-dried meat products exist. They include amongst others: the Pemmican that is prepared by exposing strips of lean meat to the sun, the Charqui, which is native to South American and Biltong found in South Africa [7]
The moisture content of the kilishi samples indicates that the kilishi samples were sufficiently dried to minimize microbial growth though moisture values of 6.92%, 9.87% and 10.00% were recorded by Jones et al [18], Apata et al [12] and Olusola et al [19] respectively
Summary
Meat is an animal tissue used as food [1]. It is composed of tissue or muscle fibre cells, fat and connective tissue, it can be composed of pieces of bone [2,3]. A variety of sun-dried meat products exist. Kilishi is a traditional sun dried Nigerian and Sahara African meat product processed using lean beef in combination with plant ingredients. It contains about 46% meat and 54% non-meat ingredients. A finished product contains about 50% protein, 75% moisture, 18% lipid and 9.8% fibre/ ash respectively [8,9] It is a rich nourishing snack and a source of supplementary animal protein formulated using hurdle technology. Kilishi is prepared from boneless lean meat that is sliced in sheet of 2 mm thickness and partially dried in the sun followed by immersion in a slurry of ingredients before a second period of sun drying and brief roasting to stabilize the protein [11,12].
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