Effects of Different Solar Drying Methods on Quality Attributes of Dried Meat Product (Kilishi)

Abstract

This study was conducted to evaluate the efficiency of four methods of sundrying kilishi after preparation. They included Direct Sundrying Method (DSM) as control, Gujarat Energy Development Agency Method (GEDAM), National Institute of Oceanography Method (NIOM) and Kwatia Drying Method (KDM) each of the methods constituted a treatment viz, A, B, C and D. Meat (Beef) weighing 640 g was purchased and used for this study. The meat was divided into 4 equal parts of 160 g per treatment. They were sliced into length between 0.17 and 0.20 cm in thickness and dried between 4 and 5 hours to reduce the moisture to at least 40% before slurry infusion. The slurry ingredient components were ground and mixed to form a paste. Semi-dried meat were immersed in the slurry for one hour and later stabilized by roasting on charcoal fire for 5 minutes and later dried out in drying media tested in this study. The yield, chemical and sensory properties of kilishi were determined. The results showed that method B gave the highest (P < 0.05) yield of kilishi, chemical attributes as well as sensory properties of kilishi followed by method C. It is suggested that method B and C be developed and produced in commercial quantity for use in drying kilishi in the tropics due to their high efficiency.

Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger

“…The results obtained from physicochemical analysis of both types of kilichi samples are presented in Table . The means of moisture content of kilichi are close to that obtained by Kalilou () and Yacouba (), on both types of kilichi produced in Niger; and on coated kilichi produced in Nigeria and Cameroun (Apata, Osidibo, Apata, & Okubanjo, ; Jones, Tanya, Mbofung, Fonkem, & Silverside, ; Mgbemere et al, ; Olusola, Okubanjo, & Omojola, ). However, these values are lower than those obtained on Nigerian uncoated kilichi (19%–26% moisture content) (Raji, )) and on dried Bitong (21.5%‐25.3%) (Petit, Caro, Petit, Santchurn, & Collignan, ).…”

Influence of Storage Duration on Stability and Sensorial Quality of Dried Beef Product (Kilishi)

“…Physiologically, the perception of flavour involves the detection of four basic sensations including saltiness, sweetness, sourness and bitterness by the nerve endings of the surface of the tongue [23]. This result reveals that the flavour of SK2 was higher probably because the fat content of the product was relatively high and the moisture content was also low hence the high flavour of the product compared to the other kilishi samples and this is in conformity with the findings of Olusola et al [19] and Apata et al [12]. It also supports the observation of Melton [24] that as the fat of meat increases so does the flavour.…”

“…The moisture content of the kilishi samples ranged from 10.02% -12.02% with SK 6 having the highest moisture content of 12.02% and SK2 the lowest moisture content of 10.02%. The reduction in moisture content of SK2 is desirable as this can affect the quality of the sample positively in relation to other kilishi sample [12]. Generally, the moisture content of the kilishi samples indicates that the kilishi samples were sufficiently dried to minimize microbial growth though moisture values of 6.92%, 9.87% and 10.00% were recorded by Jones et al [18], Apata et al [12] and Olusola et al [19] respectively.…”

“…The reduction in moisture content of SK2 is desirable as this can affect the quality of the sample positively in relation to other kilishi sample [12]. Generally, the moisture content of the kilishi samples indicates that the kilishi samples were sufficiently dried to minimize microbial growth though moisture values of 6.92%, 9.87% and 10.00% were recorded by Jones et al [18], Apata et al [12] and Olusola et al [19] respectively. The protein content of the entire kilishi samples ranged from 51.62% in SK2 to 55.84% in SK7.…”

“…Salting, dehydration or sun drying and packaging are hurdles applied in sequence to inhibit deteriorating microorganism [10]. Traditionally, Kilishi is prepared from boneless lean meat that is sliced in sheet of 2 mm thickness and partially dried in the sun followed by immersion in a slurry of ingredients before a second period of sun drying and brief roasting to stabilize the protein [11,12]. As a ready-to-eat convenience meat product, Kilishi possess an excellent shelf-life.…”