Abstract:This study was designed to investigate the influence of storage duration on the stability and sensorial quality of kilishi samples. The conventional traditional kilishi (TK) and sausage-type (SK) at varying percentage of ingredients were processed. Chemical and sensorial analyses were performed to investigate quality changes and to determine the shelf stability of the kilishi samples stored at 28 ± 2°C for 150 days. The proximate, peroxide value (PV), free fatty acid (FFA) and thiobarbituric acid (TBA) were fo… Show more
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