Effect of onion and ginger juice extract on the quality of hot smoked meat

An experiment was conducted to determine the effectiveness of extracts from ginger rhizome and onion bulbs, in retarding lipid oxidation and on the organoleptic quality of smoked meat. Brine solution consisting of potassium sorbate, sodium chloride with or without butylated hydroxy toluene (BHT), onion juice extract and ginger juice extract respectively were used as dips for curing. Samples dipped in 10% brine served as control. Meat samples were trimmed of visible fats, cut into 1kg sizes, then broiled at 80°C for 30 minutes, and then recut into 100 – 130g pieces. Samples were divided randomly into four batches and dipped for 5 minutes in different solutions, drained, smoked at a temperature of 70 – 80°C for 6 hours and cooled to room temperature. Products were individually packed in polytene bags, stored at room temperature (25° - 30°C) and used for sensory evaluation, chemical and microbial analysis. Results of chemical, and sensory analysis indicated that lipid oxidation was not a problem in smoked beef. Samples dipped in solution containing ginger juice and BHT were rated better than others. Six per cent potassium sorbate did not offer adequate antimycotic activity. Samples dipped in solution without potassium sorbate were unacceptable by the fourth day of storage these were covered by visible mouldy mass of mycelia.    Keywords: Smoked beef, onion and ginger extract, rancidity quality.

Effects of Single Film, Packaging Methods and Relative Humidity on the Moisture Content and Water Activity of Kilishi during Storage

This study was carried out to determine the effect of single film packaging and relative humidity (RH) on the moisture content and water activity of Kilishi during storage. Polypropylene (PP) and high-density polyethylene (HDPE) films were used for the packaging. Kilishi was prepared by trimming off blood vessels, fat and connective tissues from the beef raw material, cutting the beef into strips and mixing with the standard ingredients slurry consisting defatted groundnut cake and array of spices. It was dried in two stages and roasted briefly over charcoal fire, cooled and packaged 50 gram per pack in 40 polypropylene (PP) and 40 high-density polyethylene (HDPE) films. Twenty of each of these were vacuum-sealed with Koch Provac 880 vacuum sealer, while the other twenty of each film were sealed with an impulse sealer. Storage was at ambient temperature 32-34oC over a 40 week period. Moisture content and water activity were determined at eight week intervals using means of triplicate determinations. The moisture content decreased in the PP packs from 11.9% to 9.5%, while it decreased from 11.9% to 10.4% in the HDPE. The water activity (aw) remained constant at 0.63 for the PP packs, but rose from 0.63 to 0.66 in the HDPE packs. There were significant differences between PP and HDPE films in both moisture content and water activity at the 5 percent alpha level. The RH was measured with the wet and dry bulbs and later converted using adiabatic chart. It increased from 21% to 72% as storage progressed from dry season to wet season