EFFECTS OF CLOVES, ASHANTI PEPPER AND NEGRO PEPPER AT THREE VARIED LEVELS ON THE QUALITY OF STORED BEEF GRILLED STEAK (SUYA) IN ZARIA
EFFECTS OF CLOVES, ASHANTI PEPPER AND NEGRO PEPPER AT THREE VARIED LEVELS ON THE QUALITY OF STORED BEEF GRILLED STEAK (SUYA) IN ZARIA
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Date
2021-04
Authors
MOSES, Eunice Enimenoabasi
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Abstract
A study was carried out to evaluate the effects of ground seeds of cloves, ashanti pepper and negro
pepper at three varied levels on the quality of stored beef grilled steak (Suya) in Zaria. Fifteen
kilogram (15kg) of raw beef was purchased from Zango abbatoir, in Samaru Zaria, Kaduna State.
After which it was further processed by cutting into thin sheets of about 7.59-8.79mm in thickness
and then staked on skewing sticks before being coated with the spice mix. The experimental design
was a 1+3 x 3 factorial arrangement in a Completely Randomized Design (CRD). Treatments
consisted of a control (which had none of the spices of interest), Suya Containing Cloves (SCC),
Suya Containing Ashanti pepper (SCA) and Suya Containing Negro pepper (SCN) at three
inclusion levels (2, 3 and 4%). Treatments were stored at ambient room temperature and sampled
on days one, four and seven for physico-chemical, sensory and microbial qualities. Physicochemical
evaluation on day one showed significant (P<0.05) differences across the parameters,
with moisture content (MC) ranging between 66.27%(control) to 68.05%(SCA), ash ranged
between 1.50% (SCA and control) to 1.91% (SCN), ether extract (E.E) was 5.77% (SCA) to 8.23%
(control) and crude protein (C.P) was 20.23% (SCN) to 22.43% (control). Inclusion levels had
significant (P<0.05) impact on M.C, ash, E.E, NFE and pH except C.P and TBA. On day four,
values across all the parameters were significant having values ranging between 61.59% (control)
to 63.71% (SCC) for M.C, ash was 1.64% (SCA) to 2.07% (control), E.E values ranged from
6.19% (SCC) to 7.39% (control) and C.P ranged from 20.19% (SCN) to 22.07% (control). Levels
of inclusion had significant effect on all of the parameters except C.P. On day seven sampling
period, values across all the parameters were significant (P<0.05) with M.C ranging between
53.06% (control) to 59.75% (SCC), ash ranged from 1.65% (SCA) to 2.44% (control), E.E was
6.31(SCC) to 7.63% (SCA) and C.P was 19.84% (SCA) to 22.36% (control). Levels of inclusion
also showed significant (P<0.05) differences across all the physico-chemical parameters. Sensory
evaluation of the treatments on day one showed no significant (P>0.05) differences in colour and
tenderness, but was significantly (P<0.05) different in flavor with value ranges of 5.94 (SCC) to
6.92 (SCA), while juiciness ranged from 6.26 (SCC) to 6.86 (SCA) and overall acceptability range
was 6.44 (SCC) to 7.29 (SCA). Inclusion levels showed no significant (P>0.05) differences. On
day four, treatment and varied inclusion levels had no significant (P>0.05) effect across the sensory
parameters. On day seven, there were also no significant (P<0.05) differences acorss treatments,
but at varied inclusion levels, only color was significant (P<0.05) with 3% inclusion level having
the higher value of 6.34. Microbial studies on days one and four showed no detectable fungal
counts, while total viable bacteria counts (TVBC) ranged between 1.70log (SCN)) to 3.11log
(SCC) on day one and 3.82log (SCA) to 6.18log (control) on day four. Coliform counts values
ranged between 2.09log (SCN) to 2.45log (SCC) on day one and 3.21log (SCA) to 3.90log
(control) on day four. However on day seven, only SCA was still within the safe limits for human
consumption having acceptable TVBC values (5.71log) and coliform counts (3.61log) with zero
fungal counts. In conclusion, based on overall performance in sensory and microbial qualities over
the seven day period of sampling, SCA is most recommended.
Description
A THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES,
AHMADU BELLO UNIVERSITY, ZARIA.
IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF
MASTER DEGREE IN ANIMAL SCIENCE. DEPARTMENT OF ANIMAL SCIENCE,
FACULTY OF AGRICULTURE AHMADU BELLO UNIVERSITY, ZARIA.
Keywords
EFFECTS OF CLOVES,, ASHANTI PEPPER,, NEGRO PEPPER,, THREE VARIED LEVELS,, QUALITY OF STORED BEEF GRILLED STEAK,, (SUYA) IN ZARIA