Browsing by Author "Oshibanjo, D. O."

Now showing 1 - 3 of 3

Effect of onion extract on microbial and sensory evaluation of fried broiler meat during refrigerated storage
(Nigerian Society for Animal Production, 2016-03) Tella, A. K.; Olusola, O. O.; Oshibanjo, D. O.
The flavor and health benefits of onion have been strongly associated to its high content of sulphur compounds and flavonoids acting as, antioxidants and antibiotics. The Microbial and sensory parameters of fried broiler meat marinated in onion extract were evaluated during refrigerated storage. Twenty fresh purple medium sized onion bulbs were purchased, peeled, washed, chopped and oven dried at 4(TC until constant weight was reached. 500ml of 80% Methanol was used to soak 100 grams of the oven dried onion for 24 hrs. Twelve broiler chickens (1.5±0.2 kg) live weight of 56 days age were obtained. 800g of the breast meat was marinated in brine solution and onion extract. The marinade consisted of 16ml of onion extracts and 14grams of table salt added to 4 litres of water. Marinade solution was stored to reach 4°C before breast meats were immersed. Marinated meat was pan fried to an internal temperature of 77°C ±3°C for 15 minutes after 11 hrs of marination and committed to completely randomized design. No growth are recorded for Mould and Yeast. Bacteria were not recorded on the first day but increased progressively from day 2 to 6. Day 6 had the highest coliform and total plate count content of 3.63 MPN/100g and 3.62 logCFU/g respectively. Aroma, flavour, juiciness and overall acceptability reduced progressively while there was no significant difference in colour of fried meat. These results revealed onion extract could inhibit microbial load, improve meat acceptability and shelf life up to 4 days of refrigerated storage.
Effect of two cooking methods and temperature on oxidation and microbiological properties of breakfast sausage
(Nigerian Society for Animal Production, 2015-03) Olusola, O. O.; Oshibanjo, D. O.; Oladipupo, C. O.; Aremu, R. O.
Sausages were prepared from 65% meat, 20% lard, 3.5% binder, 2.01% curing salt, 1% sugar, 0.30% phosphate, 4% ice water, 2% dry spice, and 2.19 wet spices. A set of five samples were boiled in a water bath while another set were baked at temperatures of 80, 90, 100, 110 and 120 °C. The effect of cooking method and temperature was tested on oxidative and microbiological properties of breakfast sausage. The oxidative properties were evaluated using iodine value, acid value and thiobarbituric acid reactive substances (TBARS) assays. Three culture media were used to measure the microbial status of product using Nutrient Agar (NA) for total aerobic count, Potato Dextrose Agar (PDA) for yeast and mould count and Ethyl Methanesulfonate (EMS) for coliform bacteria count. Significant differences were observed for all the parameters measured at a significant level of 5%. Iodine value measures the level of unsaturated fatty acid, Iodine value ranged from 2.54 to 6.86 mg/g. Baking at 90°C gave the highest value, while boiling at 100°C and baking at 120°C had the lowest values. Acid value had boiling at 100°C giving the highest value and baking at 80°C giving the least. TBARS value showed that boiling at 120°C had the highest value, while boiling at 90°C gave the lowest value. Total aerobic count was high at 110°C for baking and boiling at 100°C. Total coliform bacteria count was high at boiling at 90°C. Fungi growth in the sausage was generally low, baking at 80°C had the highest count and least count was observed for boiling at 80°C and baking at 90°C. In conclusion, the oxidative and microbiological properties of breakfast sausage as influenced by cooking method and temperature showed the best cooking method and temperature interaction to be baking at 90°C and 100°C.
Quality assessment of chicken fillets produced from broiler chickens fed natural pigment sources
(2017-09) Olusola, O. O.; Oyesanwe, A. T.; Owaseye, O. D.; Oshibanjo, D. O.
The quality of chicken fillets obtained from broiler chickens fed diets containing natural pigment sources was investigated. One hundred and sixty one-day-old Abor acre broiler chicks were randomly allotted to 5 dietary treatments with 4 replicates and 8 birds per replicate in a completely randomised design. TA- Control, TB-Baobab leaves, TC-Moringa leaves, TD-Orange peels, TE-Roselle calyx. (all at 4% inclusion rates). Two birds per replicate were slaughtered at 8 weeks and breast muscle was harvested to develop chicken fillets which were stored and analysed on day 0, 3 and 6. Lipid oxidation rate, pH and Aerobic Plate Count (APC) were determined on stored fillets. The result revealed that pH values of fillets increased (p<0.05) over the storage days with treatments C and E having the highest values (6.22) at day 6. Lipid oxidation rate was also significant (p<0.05) for treatment effect only, with treatment C having the lowest values (2.88). Microbial contents of fillets in Treatment C reduced significantly at day 6 compared to fillets produced and stored from other treatments. However, APC for all treatments (p<0.05) varied slightly across the treatments and over the storage days. It can therefore be concluded that Moringa supplemented diet had better effects on maintaining the oxidative and microbial quality of the chicken fillets during the storage period.