FACULTY OF AGRICULTURE
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Item Assessment of quail meat nuggets prepared with ocimum gratissimum extract(National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2018) Olusola, O. O.Consumers today demand foods with high nutritional value that are free from chemical preservatives. Ocimum gratissimum extract (OGE) was used as an antimicrobial agent and natural preservative at graded levels to assess the quality of nuggets made from Japanese quail meat. Batches of nuggets were produced from meat obtained from thirty-six (36) spent quails divided into four treatments (T1-0%, T2-2%, T3-4%, and T4-6%) in a completely randomized design. Carcass characteristics and physico-chemical parameters of fresh quail meat, prior to assigning to treatments were determined. Prepared quail meat nuggets were analysed for pH, proximate composition, cooking loss/yield, microbial and sensory characteristics. Results showed that mean live weight, carcass weight and dressing percentage of quail carcass were 144.00±10.17, 92.83±2.57 and 64.72±3.75, respectively while mean pH, water holding capacity, meat swelling capacity and extract release volume of fresh quail meat were 6.07±0.12, 70.27±5.24, 85.30±6.75 and 32.00±3.46, respectively. There were no significant differences (p>0.05) in pH, cooking yield and cooking loss of quail meat nuggets across the treatments. Highest values were however obtained for T4 (6.39), T2 (78.87) and T3 (30.45) in pH, cooking yield and cooking loss, respectively. Proximate composition of quail meat nuggets varied significantly (p<0.05) across the treatments with values ranging from 60.45 – 64.05 for moisture, 14.65 – 17.40 for protein and 10.85 – 12.30 for fat. Low microbial load counts were obtained in all treatments with T4 having lowest counts for total plate and coliform while T2 had the lowest count for yeast and mould. Low consumer acceptability scores were however obtained for all treatments. It was concluded that increasing the inclusion rate of OGE up to 6%, gave better quality quail meat nuggets.Item 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.