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Qualitative evaluation of
Kilishi prepared from beef and pork
O. O. Ogunsola and A. B. Omojola*
Meat
Science Laboratory, Department of Animal Science, University
of Ibadan, Ibadan Nigeria.
*Corresponding author.
E-mail:
omojolababs@yahoo.com.
Accepted
29 June, 2007 |
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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.
Key
words:
Kilishi,
packaging, organoleptic properties, beef, pork. |
