Browsing by Author "Kazeem D. Adeyemi"

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    Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants
    (Heliyon, 2025-01-07) Kazeem D. Adeyemi; Olaife S. Olatunji; Olubunmi Atolani; Hakeem Ishola; Rafiat M. Shittu; Kehinde M. Okukpe; Victoria O. Chimezie; Muinat O. Kazeem
    This trial investigated how different salts and antioxidants influence cholesterol oxides, microbial profiles, physicochemical properties and organoleptic characteristics of low-fat chicken sausages (CS). CS were formulated with either 2 % NaCl, CS-1; 2 % NaCl +0.02 % butylated hydrox­ yanisole (BHA), CS-2; 1 % NaCl + 1 % KCl + 0.25 % onionskin extract (OSE), CS-3; 1 % NaCl + 1 % KCl + 0.5 % OSE, CS-4; 1 % NaCl + 1 % K3C6H5O7 + 0.25 % OSE, CS-5 or 1 % NaCl + 1 % K3C6H5O7 + 0.5 % OSE, CS-6, cooked, and refrigerated for 45 d. The Na content in CS-1 and CS-2 (1185 ± 21 mg/100 g) was greater than that in the other CS (640 ± 18 mg/100 g). The 19-hy­ droxy cholesterol, 7α-hydroxycholesterol, 25-hydroxycholesterol, 5,6β-epoxycholesterol, 7β- hydroxycholesterol and carbonyl content were greater in CS-1 than in the other sausages. The OSE-treated CS group had lower levels of 7β-hydroxycholesterol and 7α-hydroxycholesterol than did the CS-2 group. CS-1 and CS-2 were lighter than the other CS. Malondialdehyde, pH, chemical composition, textural profile, microbial counts, cook loss and sensorial quality were unaffected by additives. The partial replacement of NaCl with KCl and K3C6H5O7, along with the addition of BHA and OSE, decreased the Na and cholesterol oxide contents without affecting the organoleptic qualities of low-fat CS.
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    Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky
    (Elsevier, 2025) Kazeem D. Adeyemi; Rasheed O. Sulaimon; Hakeem Ishola; Rafiat M. Shittu
    The impact of Capsicum chinense concentration and salt varieties on cholesterol oxides, physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a sundried beef jerky, was assessed. Kilishi (KL) was prepared from sundried strips of Biceps femoris and marinated with either 2 % Sodium chloride (NaCl) þ 7 % fresh Capsicum chinense (CC) (KL¡1), 1 % NaCl þ 1 % Potassium chloride (KCl) þ 7 % CC (KL¡2), 1 % NaCl þ 1 % Potassium citrate (C6H5K3O7) þ 7 % CC (KL¡3), 1 % NaCl þ 14 % CC (KL-4), 1 % KCl þ 14 % CC (KL-5) or 1 % C6H5K3O7 þ 14 % CC (KL-6), and stored at 29 ± 1 ◦C for 90 d. The partial or total replacement of NaCl lowered (P < 0.05) the Na content in KL. The KL samples treated with 14 % CC had lower (P < 0.05) 25-hydroxy cholesterol, cholesta-3,5-dien-7-one, carbonyl, pH, malondialdehyde, and lightness and greater (P < 0.05) redness and Lactobacillus counts than those treated with 7 % CC. The chemical composition, sensory scores and water activity were unaffected by the additives. The taste, flavor, and overall acceptance scores of KL decreased (P < 0.05) after 30 days of storage. The substitution of KCl and C6H5K3O7 for NaCl and the increase in CC concentration from 7 to 14 % lowered the Na content and selected cholesterol oxides, respectively, without impairing the organoleptic traits of Kilishi.
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    Oxysterols, physicochemical properties, and sensory attributes of NaCl-substituted beef patties fortified with date fruit powder
    (Wiley, 2025-04-02) Kazeem D. Adeyemi; Khadijat T. Babatunde; Ronke R. Akanji; Hakeem Ishola
    BACKGROUND: Salt substitutes can reduce sodium content in meat products but may impact their sensory quality, necessitating flavor enhancers to maintain it. The effects of date fruit powder (DFP) and salt blends on oxysterols, physicochemical properties, and sensory attributes of beef patties were assessed. Beef patties were formulated with either 20 g kg−1 sodium chloride (NaCl, DFP-0), 20 g kg−1 NaCl + 100 g kg−1 DFP (DFP-1), 15 g kg−1 potassium chloride (KCl) + 5 g kg−1 NaCl +100 g kg−1 DFP (DFP-2) or 15 g kg−1 potassium citrate (C6H5K3O7) + 5 g kg−1 NaCl +100 g kg−1 DFP (DFP-3), and oven-cooked at 200 °C for 20 min. RESULTS: Sodium content, and the concentration of 22R-hydroxycholesterol, 25-hydroxycholesterol, 7-hydroperoxycholesterol, 7⊍-hydroxycholesterol were lower in DFP-2 and DFP-3 patties than in DFP-0 and DFP-1 patties (P < 0.05). The DFP-0 patties had greater carbonyl and malondialdehyde contents compared with other patties (P < 0.05). DFP addition enhanced total dietary fiber and lowered the color coordinates, hardness, and chewiness of beef patties (P < 0.05). Cooking loss was higher in DFP-2 and DFP-3 patties compared with DFP-0 and DFP-1 patties. The DFP-1 patties received higher sensory ratings than the other patties (P < 0.05), while the sensorial qualities of DFP-0, DFP-2, and DFP-3 patties did not differ. CONCLUSION: Partial replacement of NaCl with KCl and C6H5K3O7 reduced the sodium content and selected oxysterols in beef patties. DFP supplementation increased dietary fiber and improved oxidative stability in NaCl-substituted beef patties, while DFP-1 received the highest sensory ratings. © 2025 Society of Chemical Industry.
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    Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
    (Elsivier, 2024-11-19) Kazeem D. Adeyemi; Isiaka O. Kolade; Amidat O. Siyanbola; Faidhat O. Bhadmus; Rafiat M. Shittu; Hakeem Ishola; Chanporn Chaosap; Panneepa Sivapirunthep; Kehinde M. Okukpe; Victoria O. Chimezie; Oluwasayope I. Alli; Rasheed O. Sulaimon; Babatunde H. Ajao
    The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 ◦C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.