DEPARTMENT OF ANIMAL SCIENCE
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Item Evaluation of the effects of various additives on the acceptability of kilishi(Animal Science Association of Nigeria, 2003-12) Omojola, A. B.; Isah, O. A.; Adewumi, M. K.; Ogunsola, O. O.; Attah, S.The semitendinosus muscle of hot de-boned beef was trimmed of all visible fats, bones and connective tissue. The cleaned muscle was weighed and sliced into thin sheet of 0.17-0.20cm thick and between 60-80cm long. The sliced meat was infused with locally available spice, condiments and other materials such as salt, sugar, maggi seasoning, peanut paste and water. The local spices and condiments used include; onion, alligator pepper, cloves, chillies, ginger, 'gyadar miya’ (Hausa name), black pepper and spice mixture containing locust bean, groundnut powder and other seasoning. The experiment comprised of six(6) treatments. Treatment one (Tl), served as the control with all ingredients present while ginger, alligator pepper cloves, gyadamiya and black pepper were absent in T2 T3 T4 Ts and T6 respectively. The result of the taste panelist showed that in terms of flavour, the Kilishi where alligator pepper was absent was most preferred. The result also showed that one or two of the spices could replace each other without any marked deference in flavour, juiciness, pungency, tenderness and overall acceptability.Item Qualitative evaluation of kilishi prepared from beef and pork(Academic Journals, 2008-06) Ogunsola, O. O.; Omojola, A. B.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.