Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky
| dc.contributor.author | Kazeem D. Adeyemi | |
| dc.contributor.author | Rasheed O. Sulaimon | |
| dc.contributor.author | Hakeem Ishola | |
| dc.contributor.author | Rafiat M. Shittu | |
| dc.date.accessioned | 2025-10-22T12:54:03Z | |
| dc.date.available | 2025-10-22T12:54:03Z | |
| dc.date.issued | 2025 | |
| dc.description.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. | |
| dc.identifier.issn | https://www.sciencedirect.com/science/article/abs/pii/S0309174024002304 | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/6122 | |
| dc.language.iso | en | |
| dc.publisher | Elsevier | |
| dc.relation.ispartofseries | 219 | |
| dc.title | Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky | |
| dc.type | Article |