Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky
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Date
2025
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
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.