Assessment of Products of Lipid Oxidative Chemical Changes in Kilishi Prepared from Fermented Cattle and Camel Beef in Semi-arid Nigeria
Keywords:
shelf-life, meat type, packaging, meat quality
Abstract
A shelf-life study was conducted at the Department of Animal Science, Bayero University Kano and the products of lipid oxidative chemical changes in fermented cattle and camel beef Kilishi examined. The effects of meat type, age and packaging on this important meat quality attribute was evaluated. The experiment, which lasted for six months, was a 2 x 3 x 4 factorial arrangement in a completely randomized design. Triplicate samples were collected and data generated analysed by analysis of variance using SPSS Version 20.0 and GraphPad Instat and significantly different means separated with Tukey HSD test. Meat type and age had no significant (P > 0.05) effect on lipid chemical changes. The peroxide (PV, 1.06 meq/kg), acid (AV, 4.82 mg/g), saponification number (SV, 146.02 mg) and iodine (IV, 61.17 g) values were significantly (P <0.05) higher in brown paper+PVC, brown paper and PVC packages, respectively. Significant (P <0.05) interaction effect was observed in acid value and refractive index with respect to age, meat type and package. The results of the analysis of lipid chemical changes in the stored Kilishi indicated that the values were either below or above the limits specified for dry meat products. Kilishi can thus be stored for an extended period of time under ambient temperature when properly packaged.
Downloads
Download data is not yet available.
References
Abubakar, M. M., Bube, M. M., Adegbola, T. A. and Oyawoye, E. O. (2011). Assessment of four meat products (Kilishi, tsire, dambu and balangu) in Bauchi metropolis. ACT-Biotechnology Research Communications 1 (1): 40-48.
Adeyeye, S. A. O. (2016). Quality and safety assessment of sun dried meat product (Kundi) from Ibadan, Oyo state, Nigeria, Cogent Food and Agriculture, 2: 1209074
Akamittath, J. G., Brekke, C. J. and Schanus, E. G. (1990). Lipid oxidation and colour stability in restructured meat systems during frozen storage. Journal of Food Science 55 (10): 1513−1517.
Benz, J.M. (2008). Influence of dietary ingredients on pork fat quality. M Sc. Thesis. Kansas State University, Manhattan.
Casaburi, A., Piombino, P., Nychas, G. J., Villani, F. and Ercolini, D. (2015). Bacterial populations and the volatilome associated to meat spoilage. Food Microbiology, 45:83–102.
Dave, D. and Ghaly, A.E. (2011). Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review. American Journal of Agricultural and Biological Sciences, 6 (4): 486-510.
El- Shater, M.A.; Seadawy, H. G. and Maha, M. M. (2012). Studies on fat in some chicken products with trial to prevent its oxidation, New York Science Journal, 5 (10):56-63.
Ensminger, M.E. (1992). The Stockman’s Handbook, 7th ed. Interstate Publishers, Inc.
Ferguson, M. (1990). The Dentition throughout Life. In: The Dentition and Dental Care, Vol. 3, R.J. Elderton (Ed.), Oxford Heinemann Medical Books, Oxford, pp. 1-18.
FHB (2015). Food and Health Bureau, Center for Food Safety, Legislative Proposals on Regulation of Edible Fats and Oils and Recycling of Waste Cooking Oils. Consultation Document, Hong Kong.
Flavia, P., Zorica, V. and Delia, B. (2014). Effects of temperature and storage time on the quality of alimentary animal fats. International Food Research Journal, 21(4): 1507-1514.
Hannah R. and Max R. (2020) - "Meat and Dairy Production". Published online at OurWorldInData.org. Retrieved from: 'https://ourworldindata.org/meat-production' Accessed 24/03/2020.
Igene, J.O. (1988). Lipid, Fatty acid composition and storage stability of Kilishi, a sun dried, meat product. Tropical Science, 28: 156-161.
Igene, J.O., Farouk, M.M. and Akanbi, C.T. (1990). Preliminary studies on the traditional processing of Kilishi. Journal of Science, Food and Agriculture, 50: 89-98.
Jones, M.J., Tanya, V.N., Mbofung, C.M.F., Fonkem, D.N. and Silverside, D.E. (2001). A microbiological and nutritional evaluation of the West African dried meat product, Kilishi. Journal of Food Technology in Africa, 6 (4): 126 -129.
KNSG (2004). Kano State Government Official Diary, Directorate of Information, Kano, Nigeria. pp. 1-3.
Mgbemere, V. N., Akpapunam, M. A. and Igene, J. O. (2011). Effect of Groundnut Flour Substitution on Yield, Quality and Storage Stability of Kilishi - A Nigerian Indigenous Dried Meat Product. African Journal of Food, Agriculture, Nutrition and Development, 11 (2): 4718-4738.
Muhammad B. F., Mahmud, A. B. and Mustapha, A. (2011). Effect of Processing Method on Composition and Acceptability of Camel (Camelus dromedarius) Meat and Beef. Nigerian Journal of Animal Production, 38 (1): 135-144.
Muniz, M. A. P., Ferreira-dos-Santos, M. N., da-Costa, C. E. F.. Morais L., Lamarão, M. L. N. Ribeiro-Costa, R. M. and Silva-Júnior, J. O. C (2015). Physicochemical characterization, fatty acid composition, and thermal analysis of Bertholletia excelsa HBK oil. Pharmacognosy Magazine, 11(41): 147–151.
Mustapha, A. (2016). Determination of Iodine and Saponification Values of “Silver Bird” Eucalyptol, Journal of Applied Chemistry, 9 (1) I: 86-89.
Nawar, W. (1996). Lipids. In: Fennema, O. (Ed.), Food Chemistry (3rd Ed.) New York, NY: Marcel Dekker, Inc. pp. 225-319.
NRA, (2008). National Renderers Association Pocket Information Manual: A Buyer's Guide to Rendered Products Alexandria, Virginia, USA. P44.
Olaoye, O. A. and Ntuen, I. G. (2011). Spoilage and preservation of meat: a general appraisal and potential of lactic acid bacteria as biological preservatives. International Research Journal of Biotechnology, 2 (1):033-046.
Olofin, E.A (1987). Some Aspects of Physical Geography of the Northern Region and Related Human Responses. Bayero University, Press. Kano. pp. 1-15.
Olusola, O. O., Okubanjo, A. O. and Omojola, A. B. (2012). Nutritive and Organoleptic Characteristics of Kilishi as Affected by Meat Type and Ingredient Formulation. Journal of Animal Production Advances, 2 (5): 221-232.
Simitzis, P.E. and Deligeorgis, S.G. (2010). Lipid oxidation of meat and use of essential oils as antioxidants in meat products. http://www.scitopics.com/Lipid_Oxidation_of_Meat and Use of Essential Oils as Antioxidants in Meat Products.html.
Sudip K. D., Biswas, S. and Prabhat, K. M. (2014). Standardization, Characterization and Storage Stability of Chevon Pith: A Traditional Indian Meat Cake. International Journal of Meat Science, 4: 1-14.
Torres, V.O.L., Barat, B., J.M., Aliño, M. (2010). Relationship among Density Measurements and Composition of Different Meats, Rev. Invest. Univ. Quindío 21: 140-144.
Weatherspark (2013). Historical Weather for 2013 in Kano, Nigeria. Malam Aminu Kano International Airport (Kano, Nigeria). WeatherSpark.htm. Retrieved 28th May, 2014.
Adeyeye, S. A. O. (2016). Quality and safety assessment of sun dried meat product (Kundi) from Ibadan, Oyo state, Nigeria, Cogent Food and Agriculture, 2: 1209074
Akamittath, J. G., Brekke, C. J. and Schanus, E. G. (1990). Lipid oxidation and colour stability in restructured meat systems during frozen storage. Journal of Food Science 55 (10): 1513−1517.
Benz, J.M. (2008). Influence of dietary ingredients on pork fat quality. M Sc. Thesis. Kansas State University, Manhattan.
Casaburi, A., Piombino, P., Nychas, G. J., Villani, F. and Ercolini, D. (2015). Bacterial populations and the volatilome associated to meat spoilage. Food Microbiology, 45:83–102.
Dave, D. and Ghaly, A.E. (2011). Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review. American Journal of Agricultural and Biological Sciences, 6 (4): 486-510.
El- Shater, M.A.; Seadawy, H. G. and Maha, M. M. (2012). Studies on fat in some chicken products with trial to prevent its oxidation, New York Science Journal, 5 (10):56-63.
Ensminger, M.E. (1992). The Stockman’s Handbook, 7th ed. Interstate Publishers, Inc.
Ferguson, M. (1990). The Dentition throughout Life. In: The Dentition and Dental Care, Vol. 3, R.J. Elderton (Ed.), Oxford Heinemann Medical Books, Oxford, pp. 1-18.
FHB (2015). Food and Health Bureau, Center for Food Safety, Legislative Proposals on Regulation of Edible Fats and Oils and Recycling of Waste Cooking Oils. Consultation Document, Hong Kong.
Flavia, P., Zorica, V. and Delia, B. (2014). Effects of temperature and storage time on the quality of alimentary animal fats. International Food Research Journal, 21(4): 1507-1514.
Hannah R. and Max R. (2020) - "Meat and Dairy Production". Published online at OurWorldInData.org. Retrieved from: 'https://ourworldindata.org/meat-production' Accessed 24/03/2020.
Igene, J.O. (1988). Lipid, Fatty acid composition and storage stability of Kilishi, a sun dried, meat product. Tropical Science, 28: 156-161.
Igene, J.O., Farouk, M.M. and Akanbi, C.T. (1990). Preliminary studies on the traditional processing of Kilishi. Journal of Science, Food and Agriculture, 50: 89-98.
Jones, M.J., Tanya, V.N., Mbofung, C.M.F., Fonkem, D.N. and Silverside, D.E. (2001). A microbiological and nutritional evaluation of the West African dried meat product, Kilishi. Journal of Food Technology in Africa, 6 (4): 126 -129.
KNSG (2004). Kano State Government Official Diary, Directorate of Information, Kano, Nigeria. pp. 1-3.
Mgbemere, V. N., Akpapunam, M. A. and Igene, J. O. (2011). Effect of Groundnut Flour Substitution on Yield, Quality and Storage Stability of Kilishi - A Nigerian Indigenous Dried Meat Product. African Journal of Food, Agriculture, Nutrition and Development, 11 (2): 4718-4738.
Muhammad B. F., Mahmud, A. B. and Mustapha, A. (2011). Effect of Processing Method on Composition and Acceptability of Camel (Camelus dromedarius) Meat and Beef. Nigerian Journal of Animal Production, 38 (1): 135-144.
Muniz, M. A. P., Ferreira-dos-Santos, M. N., da-Costa, C. E. F.. Morais L., Lamarão, M. L. N. Ribeiro-Costa, R. M. and Silva-Júnior, J. O. C (2015). Physicochemical characterization, fatty acid composition, and thermal analysis of Bertholletia excelsa HBK oil. Pharmacognosy Magazine, 11(41): 147–151.
Mustapha, A. (2016). Determination of Iodine and Saponification Values of “Silver Bird” Eucalyptol, Journal of Applied Chemistry, 9 (1) I: 86-89.
Nawar, W. (1996). Lipids. In: Fennema, O. (Ed.), Food Chemistry (3rd Ed.) New York, NY: Marcel Dekker, Inc. pp. 225-319.
NRA, (2008). National Renderers Association Pocket Information Manual: A Buyer's Guide to Rendered Products Alexandria, Virginia, USA. P44.
Olaoye, O. A. and Ntuen, I. G. (2011). Spoilage and preservation of meat: a general appraisal and potential of lactic acid bacteria as biological preservatives. International Research Journal of Biotechnology, 2 (1):033-046.
Olofin, E.A (1987). Some Aspects of Physical Geography of the Northern Region and Related Human Responses. Bayero University, Press. Kano. pp. 1-15.
Olusola, O. O., Okubanjo, A. O. and Omojola, A. B. (2012). Nutritive and Organoleptic Characteristics of Kilishi as Affected by Meat Type and Ingredient Formulation. Journal of Animal Production Advances, 2 (5): 221-232.
Simitzis, P.E. and Deligeorgis, S.G. (2010). Lipid oxidation of meat and use of essential oils as antioxidants in meat products. http://www.scitopics.com/Lipid_Oxidation_of_Meat and Use of Essential Oils as Antioxidants in Meat Products.html.
Sudip K. D., Biswas, S. and Prabhat, K. M. (2014). Standardization, Characterization and Storage Stability of Chevon Pith: A Traditional Indian Meat Cake. International Journal of Meat Science, 4: 1-14.
Torres, V.O.L., Barat, B., J.M., Aliño, M. (2010). Relationship among Density Measurements and Composition of Different Meats, Rev. Invest. Univ. Quindío 21: 140-144.
Weatherspark (2013). Historical Weather for 2013 in Kano, Nigeria. Malam Aminu Kano International Airport (Kano, Nigeria). WeatherSpark.htm. Retrieved 28th May, 2014.
Published
2021-05-03
How to Cite
Inusa, S. K., & Muhammad, B. F. (2021). Assessment of Products of Lipid Oxidative Chemical Changes in Kilishi Prepared from Fermented Cattle and Camel Beef in Semi-arid Nigeria. Nigerian Journal of Animal Science and Technology (NJAST), 4(1), 90 - 101. Retrieved from https://njast.com.ng/index.php/home/article/view/135
Section
Articles
