Scholarly works

Now showing 1 - 3 of 3

Effect of brine concentration and curing time on quality attributes of cooked turkey laps
(American Association for Science and Technology, 2014-11) Apata, E. S.; Popoola, L. A.; Apata, O. C.; Adeyemi, K. O.; Okubanjo, A. O.
The objective of this study was to investigate the effect of brine concentration and curing time on physicochemical, microbial and sensory characteristics of turkey laps. 4 turkey laps of weight between 1.00 - 1.5kg were divided into 4 treatment groups of brine concentration - 10, 15, 20 and 25% respectively and were cured for 0, 4 and 8 days after cooking at 72°C for 20min. The results showed that Water Holding Capacity (W 1C) and pH of the cured turkey laps increased (p<0.05) as cooking loss decreased p<0.05) thereby increasing the yield of the turkey laps after cooking. Total Viable Count (TVC) and Total Coliform Count (TCC) decreased (p<0,05) while Total Fungal Count (TFC) increased (p<0.05) as brine concentration increased, but the TVC and TCC fluctuated while TFC increased steadily as curing time, increased, not above tolerable levels which made the turkey laps wholesome and safe for consumption. Colour, flavour, texture and juiciness scores increased (p<0.05) as the brine concentration and time of curing increased, but were higher (p<0.05) in turkey laps in treatment 3 that were cured for 4 days. It was observed that treatment 3 (20% brine) and curing for 4 days furnished higher quality attributes of turkey laps as pH, WHC and moisture were high considerably thereby increasing the yield while cooking loss decreased. Also the microbial, counts were lower while colour, flavour, texture and juiciness were higher. In the overall assessment of turkey laps, those cured with 20% brine for 4 days were most acceptable to sensory panel members.
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
(Canadian Center of Science and Education, 2013) Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.
A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P < 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P < 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P < 0.05) shear force, while the pH was least (P < 0.05) in suya prepared from laboratory. Moisture content was least (P < 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P < 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P < 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P < 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P < 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
(Canadian Center of Science and Education, 2013) Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.
A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P < 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P < 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P < 0.05) shear force, while the pH was least (P < 0.05) in suya prepared from laboratory. Moisture content was least (P < 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P < 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P < 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P < 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P < 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.

Scholarly works

Browse

Filters

Settings

Sort By

Results per page

Search Results