JOURNAL OF ANIMAL SCIENCE AND VETERINARY MEDICINE
Integrity Research Journals
ISSN: 2536-7099
Model: Open Access/Peer Reviewed
DOI: 10.31248/JASVM
Start Year: 2016
Email: jasvm@integrityresjournals.org
Evaluation of the shelf life and quality of kilishi prepared with different slurries
https://doi.org/10.31248/JASVM2025.537 | Article Number: 1D758FB58 | Vol.10 (1) - February 2025
Received Date: 09 January 2025 | Accepted Date: 31 January 2025 | Published Date: 28 February 2025
Authors: Iyiola V. O.* , Obialigwe T. F. , Felix P. and Adam U. U.
Keywords: proximate composition, soybean., bambaranut, microbial counts
The shelf life and quality of kilishi prepared with different slurries were evaluated. Fresh beef was purchased from the market, sliced into thin sheets and sun-dried. Thereafter, the groundnut, bambaranut and soybean slurries were prepared with the addition of spices and seasonings. Afterwards, the dried beef samples were weighed and divided equally into three groups. The first group was infused into the groundnut slurry, the second group was infused into the bambaranut slurry and the third group was infused into the soybean slurry and sundried. The dried infused beef slices were roasted, cooled, packaged in an air-tight container and stored for 16 weeks at an ambient temperature of 28±2ºC for proximate, microbial, thiobarbituric acid and sensory analysis. The proximate analysis showed a significant difference (p<0.05) in fat, ash and nitrogen free extract while no significant difference (p>0.05) was found in moisture, crude protein and fibre content across the samples. Kilishi made with groundnut slurry had the highest fat content (17.46%) whereas the highest ash content (5.37 %) and nitrogen free extract were observed in kilishi made with bambaranut slurry respectively. No significant difference (p<0.05) was observed in thiobarbituric acid and microbial counts except on the Salmonella with the highest count (1.39x103 CFU/g) found in kilishi made with groundnut slurry while the lowest count (1.18x103 CFU/g) was found in kilishi made with soybean slurry. Similarly, no significant difference (p>0.05) was found in sensory parameters except in overall acceptability. Kilishi made with groundnut slurry was most accepted with a score of 7.50. The findings suggest that bambaranut and soybean slurries can serve as viable alternatives in kilishi production, offering nutritional and microbial stability comparable to groundnut-based kilishi.
| Abdullahi, I. O., Umoh, V. J., Ameh, J.B., & Galadima, M. (2005). Comparative assessment of the microbiological quality of three local meat products as sold in Zaria, Nigeria. Nigeria Journal of Scientific Research, 5(1), 56-60. | ||||
| Abubakar, M. M., Bube, M. M., Adegbola, T. A., & 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. | ||||
| Ada, A.I., Isa, S., & Ada, A.O. (2022) Microbiological quality of kilishi sold in Nasarawa, Nasarawa State. Journal of Food Microbiology, Safety and Hygiene, 7, 068 | ||||
| Adeyeye, E. I., Oseni, O. A. A., Popoola, K. O., Gbolagade, Y. A., Olatoye, A. R., & Idowu, K. (2020). Amino acid composition of kilishi-Nigerian (beef jerky) meat. Sustainable Food Production, 8, 1-16. https://doi.org/10.18052/www.scipress.com/SFP.8.1 |
||||
| Adeyeye, S. A. O. (2016). Safety issues in traditional West African foods: A critical review. Journal of Culinary Science & Technology, 15(2), 101-125. https://doi.org/10.1080/15428052.2016.1225533 |
||||
| Alamuoye, N. O., Alamuoye, O. F., & Adebayo, F. B. (2024). Moisture sorption isotherm, proximate composition, lipid oxidative stability and sensory characteristics of sun dried kilishi in storage. Asian Journal of Food Research and Nutrition, 3(2), 320-328. | ||||
| Alamuoye, O. F. (2019). Effect of dietary garlic powder as additive on quality of kilishi: A dried meat produced from West African dwarf ram. International Journal of Food Science and Nutrition, 5, 18-22. | ||||
| AOAC (2006). Association of Official Analytical Chemists. Official Methods of Analysis. In: Horwitz, W. (ed.), 18th Edition. AOAC Press, Arlington, VA, USA. Pp. 1-48. | ||||
| Aworh, O. C. (2023). African traditional foods and sustainable food security. Food Control, 145, 109393. https://doi.org/10.1016/j.foodcont.2022.109393 |
||||
| Botsoglou, N. A., Grigoropoulou, S. H., Botsoglou, E., Govaris, A., & Papageorgiou, G. (2003). The effects of dietary oregano essential oil and α-Tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Science, 65, 1193-1200. https://doi.org/10.1016/S0309-1740(03)00029-9 |
||||
| Brandi, G., Amagilani, G., Schiavano, G. F., De Santi, & Sisti, M. (2006). Activity of Brassica oleracea leaf juice on food borne pathogenic bacteria. Journal of Food Protection. 69, 2274 - 2279. https://doi.org/10.4315/0362-028X-69.9.2274 |
||||
| Buhari, A-S. M., Kamaldeen, A-S. K., & Hassan Ummu, K. M. (2012). Isolation of fungal flora in carpet and floor dust samples as an indicator of indoor air quality (IAQ): A case study of a Nigerian Institution. International Journal of Scientific and Research Publications, 2(8), 22-28. | ||||
| Chukwu, O., & Imodiboh, L. (2009). Influence of storage conditions on shelf life of dried beef products (kilishi). World Journal of Agricultural Sciences, 5(1), 34-39. | ||||
| Dabasso, B. G. (2020). Traditional meat processing knowledge, social-cultural values, nutritional quality and safety amongst the Borana women of Northern Kenya. Doctoral dissertation, Food Science and Nutrition, Jomo Kenyatta University of Agriculture and Technology Kenya. | ||||
| Elizabeth, B. (1995). Ingredients in processed meat products paper presentation. Department of Animal Science and Industry Kansas State University, USA. Pp. 01-09. | ||||
| Eskandari, M. H., Majlesi, M., Gheisari, H. R., Farahnaky, A., & Khaksar, Z. (2013). Comparison of some physicochemical properties and toughness of camel meat and beef. Journal of Applied Animal Research, 41(4), 442-447. https://doi.org/10.1080/09712119.2013.792735 |
||||
| Faustman, C., Sun, Q., Mancini, R., & Suman, S.P. (2010). Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Science, 86, 86-94. https://doi.org/10.1016/j.meatsci.2010.04.025 |
||||
| Igene, J. O. (1988). Lipid, fatty acid composition and storage stability of kilishi, a sun-dried meat product. Tropical Science, 28(3), 153-161. | ||||
| Igene, J. O. (2008). Traditional African meat products for food security and agroindustrialization: Development challenges. Lambert Academic Publishing, Germany, Pp. 1-210. | ||||
| Igene, J. O., Uwadia, O. E., Ebabhamiegbebho, P. A., & Evivie, S. E. (2016). Shelf life stability studies of University of Benin (Uniben) proff's kilishi product. Asian Journal of Science and Technology, 7, 2268-2274 | ||||
| Igwe, E. J., Abdulahi, N., Abusalam, N., Dandago, M. A., & Obiegbuna, E. J. (2015). Evaluation of production techniques and quality assessment of Kilinshi in some parts of Kano State, Nigeria. International Journal of Basic Science and Technology, 1(1), 35-38. | ||||
| Iheagwara, M. C., & Okonkwo, T. M. (2016). Physicochemical and organoleptic characteristics of kilishi as affected by storage duration and ingredient formulation. Journal of Food Research and Technology, 4(1), 1-9. | ||||
| Iheagwara, M. C., Chibuzo, I. H., Ibeabuchi, J. C., & Nzuruike, N.G. (2019). Physicochemical and organoleptic characteristics of kilishi as affected by meat types. Annals Food Science and Technology, 20, 553-562. | ||||
| International Commission on Microbiological Specifications for Food (ICMSF) (1996). Microorganisms in foods 5: Microbiological specifications of pathogens. p. 89 | ||||
| Iyiola, V. O., & Aladi, N. O. (2023). effects of processing methods on quality characteristics of kilishi jerkies. FUDMA Journal of Agriculture and Agricultural Technology, 9(4), 61-68. https://doi.org/10.33003/jaat.2023.0904.09 |
||||
| Iyiola, V. O., & Bulus, S. U. (2024). Effects of slurries on the quality of kilishi. Journal of Animal Science and Veterinary Medicine, 9(5), 213-221. | ||||
| Iyiola, V. O., Aladi, N. O., Anyanwu, V. C., & Okeudo, N. J. (2021). Proximate composition and microbial count of oven dried kilishi-like jerkies made with different slurry types. 26th Annual Conference of Animal Science Association of Nigeria-Nigerian Institute of Animal Science (ASAN-NIAS), Uyo Nigeria. | ||||
| Iyiola, V. O., Aladi, N. O., Okeudo, N. J., Achonwa, C. C., Ojinnaka, P. E., & Okoli, I. C. (2023). Proximate composition and microbial count of oven dried Kilishi like jerkies made from different meat types. Nigerian Journal of Animal Science, 25(1), 193-203. | ||||
| Jackson, R., McNeil, B., Taylor, C., Holl, G., Ruff, D., & Gwebu, E. T. (2002). Effect of aged garlic extract on casepase-3 activity, in vitro. Nutritional Neuroscience, 5, 287-290. https://doi.org/10.1080/10284150290032012 |
||||
| Jay, M. J. (2000). Modern food microbiology (6th edition). Aspen Publishers Inc., Gaithersburg, Maryland. Pp. 60-89. | ||||
| Kharb, R., & Ahlawat, S. S. (2010). Effect of precooking and spices on quality characteristics of dehydrated spent hen meat mince. Indian Journal of Poultry Science, 45, 100-102. | ||||
| Kibon, A. (2006). Evaluation of processing technology for animal product. Proceedings of the 31st Annual Conference of National Society of Animal, 12th-15th March, 2006. | ||||
| Lagouri, V., & Nisteropoulou, E. (2009). Antioxidant properties of O. onites, T. vulgaris and O.basilicumspecies grown in Greece and their total phenol and rosmarinic acid content. Journal of Food Lipids, 16, 484-498. https://doi.org/10.1111/j.1745-4522.2009.01161.x |
||||
| London Health Protection Agency (2009). Guidelines for assessing the microbiological safety of ready-to-eat foods. London: Health Protection Agency. p. 9. | ||||
| Madu, A., Okwu, D. E., & Onuh, J.I (2020). Nutritional evaluation of kilishi. Journal of Food Science and Nutrition, 15(3). 45-52 | ||||
| Mediani, A., Hamezah, H. S., Jam, F. A., Mahadi, N. F., Chan, S. X. Y., Rohani, E. R., & Abas, F. (2022). A comprehensive review of drying meat products and the associated effects and changes. Frontiers in Nutrition, 9, 1057366. https://doi.org/10.3389/fnut.2022.1057366 |
||||
| Munekata, P. E. (2021). Improving the sensory, nutritional and physicochemical quality of fresh meat. Foods, 10(9), 2060. https://doi.org/10.3390/foods10092060 |
||||
| Nasiru, A., Muhammad, B. F., & Abdullahi, Z. (2011). Effect of cooking time and potash concentration on organoleptic properties of red and white meat. Journal of Food Technology, 9(4), 119-123. | ||||
| Ogunsola, O. O., & Omojola, A. B. (2008). Qualitative evaluation of Kilishi prepared from beef and pork. African Journal of Biotechnology, 7(11), 1753-1758. https://doi.org/10.5897/AJB08.354 |
||||
| Okorie, P. A. (2018). Processing effect of the microbial and proximate composition of Kilinshi at South East, Nigeria. International Journal of Research Grathaalayal, 6(5), 340-345. https://doi.org/10.29121/granthaalayah.v6.i5.2018.1462 |
||||
| Okwori, A. E. J., Obioha, C., Olabode, A. O., Etukudoh, N. S., Lugos, M. D., Turay, A. A., Udeani, T. K. C., & Okwori, E. (2009). Bacteriology of dried meat (Kilishi) hawked in Some Northern Nigerian Cities. Nigerian Journal of Biotechnology, 20, 1-6. | ||||
| Olusola, O. O., Okubanjo, A. O., & Omojola, A. B. (2012). Nutritive and organoleptic characteristics of Kilishi as affected by meat type and ingredient formulation. Journal of Animal Prodution Advances, 2(5), 221-232 | ||||
| Olusola, O. O., Abunwune, R. N., & Adeshola, A. T. (2017). Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria. Nigerian Journal of Animal Science, 19(2), 271-279. | ||||
| Ranganna, S. (2001). Handbook of analysis and quality control for fruits and vegetable products. Tata McGraw Hill Book Co., New Delhi, India (7th Edition). Pp. 594-625. | ||||
| Resconi, V. C., Escudero, A., & Campo, M. M. (2013). The development of aromas in ruminant meat. Molecules, 18(6), 6748-6781. https://doi.org/10.3390/molecules18066748 |
||||
| Shamsuddeen, U. (2009). Microbiological quality of spice used in the production of Kilishi a traditionally dried and grilled meat product. Bayero Journal of Pure and Applied Sciences, 2(2), 66- 69. https://doi.org/10.4314/bajopas.v2i2.63767 |
||||
| Youl, P., Baade, P., & Meng, X. (2012). Impact of prevention on future cancer incidence in Australia. Cancer Forum, 36(1). | ||||
| Yunusa, S. U., Isiaka, M., & Kabir, U. (2023). Modification and performance evaluation of a charcoal-fired meat (kilishi) dryer. Proceedings of the Nigerian Institution of Agricultural Engineers, 43, 1-14. | ||||
| Yusuf, H. L., Igwegbe, A. O., Idakwo, P. Y., Ahmad, G., & Sani, A. (2020). Physico-chemical and microbiological analyses of a smoke-dried meat product (Kamsa) during six months storage period. Agricultural Research & Technology: Open Access Journal, 24(2), 48-52. https://doi.org/10.19080/ARTOAJ.2020.24.556261 |
||||
| Zeb, A. (2012). Triacylglycerols composition, oxidation and oxidation compounds in camellia oil using liquid chromatography-mass spectrometry. Chemistry and Physics of Lipids, 165(5), 608-614. https://doi.org/10.1016/j.chemphyslip.2012.03.004 |
||||
Copyright © 2025 Integrity Research Journals. All rights reserved.