Assessment of Products of Lipid Oxidative Chemical Changes in Kilishi Prepared from Fermented Cattle and Camel Beef in Semi-arid Nigeria
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.
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