SENSORY CHARACTERISTICS AND MICROBIAL PROFILE OF KILISHI FROM DIFFERENT LOCATIONS IN NIGERIA
DOI:
https://doi.org/10.51791/njap.vi.4870Keywords:
Kilishi, sensory, microbial, meat, NigeriaAbstract
The methods of production and handling of kilishi have been a source of concern for consumers who consider many of the practices unwholesome. In this study, freshly produced kilishi samples were purchased from Kano, Kaduna, and Sokoto, and from vendors in FCT, Abuja, and compared to the 2 most popular brands retailed in supermarkets in Owerri, Imo state. The samples were stored in tightly sealed transparent containers and kept in a typical kitchen cabinet. After one week of storage, the kilishi samples were subjected to sensory evaluation and microbial assay. No significant differences were observed in the panel sensory score in the kilishi gotten from different locations but panelists generally preferred samples made in the northern parts of the country. Kilishi samples from Owerri had lower microbial counts when compared to those from the northern parts of the country. However, the total microbial counts were lower than the safe limits recommended for a dried meat products
