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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.
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.
INFLUENCE OF POSTMORTEM APPLICATION OF SHADDOCK (Citrus maxima) PEEL POWDER ON LIPID OXIDATION OF SEMIMEMBRANOSUS MUSCLE IN GOAT.
(J. Agric. Res. & Dev., 2017) ISHOLA H.; ADEYEMI K.D.; SANNI N.K.
The presence of phenolic compounds in Shaddock peel powder (SPP) and its effect on lipid oxidation in cooked and raw semimembranosus (SM) muscle in goats were examined. The SPP was applied to cooked and raw minced SM at the rate of 0, 0.5, 1.0 and 1.5% of the weight of the meat and compared with 0.01% Butylatedhydroxyl anisole (BHA), a synthetic antioxidant. Oxidative stability of the samples were assessed at 0, 3, 6 and 9 days of refrigerated storage (4oC). The BHA samples had lower (P< 0.05) Thiobarbituric acid reactive substance (TBARS) value compared to other treatments. The TBARS value in the 0.5%, 1% and 1.5% SPP did not differ (P> 0.05) but was lower than that of the control samples (0% SPP). Regardless of the additive, the TBARS values in cooked samples were greater (P< 0.05) than in the raw samples. The TBARS value increased (P< 0.05) over refrigerated storage (P< 0.05). There were significant (P< 0.05) interactions between the antioxidant treatments, storage days and state of meat. The current results emphasized that the addition of 1.5% SPP was as potent as BHA in reducing lipid oxidation in raw and cooked chevon for 9 and 6 days respectively.
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.
APPLICATION OF PRINCIPAL COMPONENT AND STABILITY ANALYSES TO SOME TRAITS IN FORAGE LEGUMES
(2021) Ololade Latifat Abdulrahman; Oluwafemi Oluwatosin Lawal; Nofiu Babatunde Nofiu; Felicia Motunrayo Olooto; Ibrahim Folorunsho Ayanda; Hakeem Ishola
Background. Availability of quality feed in adequate quantity for animals is a perennial problem. Its search results in conflicts between crop farmers and herders. Objectives. This research investigated three forage legumes in order to determine the most yielding, adaptable and important traits that could be used for forage improvement. Methodology. The forage legumes were laid out in randomised complete block design across three environments. Data collected on growth and yield parameters were subjected to ANOVA, principal component analysis (PCA) and stability analysis using additive main effect and multiplicative interaction (AMMI). Results The result showed that there was significant (p < 0.05) difference among the forage legumes for vegetative traits, stress traits and yield, hence, they could be through breeding. For biomass yield, PC1 and PC2 accounted for 75.16 and 24.84% of G x E respectively based on AMMI. Lablab purpureus is the most yielding, stable, adapted to rain forest and savannah zones, with yield of 28,948.69 kg/ha. PCA revealed that the first three PCs accounted for 87% of the total variation. There was positive and significant association between biomass yield and vegetative traits. Implication. Flourishing vegetative growth is a good indicator of biomass yield. Conclusion. It is recommended that extension agents should encourage the adoption of lablab for production of feeds for ruminants, as it can serve as sustainable land use measure considering the modern restriction on land availability for grazing and solution to incessant pastoral and crop farmers crises in the tropics.

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