EFFECT OF LENGTH OF STORAGE ON THE PHYSICOCHEMICAL PROPERTIES OF SUYA

Abstract

This study aimed at evaluating the effect of the length of storage days on the physicochemical properties of suya. Semi membranous muscle from a matured bull was obtained and sliced into thin sheets. Mint leaf meal was prepared by cutting fresh mints leaves which were, air dried, milled, and sieved to obtain leaf meal. Suya was prepared using the sliced muscle and the leaf meal with other ingredients. The suya was stored in the refrigerator for 0, 2, 4, 6, 8, 10 days intervals. An inconsistent trend was obtained in all the parameters measured. The results show that the water holding capacity (WHC) was significantly higher at day 8 (83.61%) followed by day 2, day 0, day 10, day 6, and day 4 respectively. Meanwhile, the pH level was slightly higher on day 10 with the least pH value on day 6. The oxidative rancidity level was significantly higher on day 10 with a value of (4.43mg/g) and day 8(4.26mg/g) followed by day 4 (3.73mg/g) day 6 (3.55mg/g), 0 (3.20mg/g) and day 2 (3.12mg/g) respectively. The result of this study showed that suya can be reliably kept in a refrigerator for up to 2 days