COMPARATIVE EVALUATION OF LIQUID SMOKE MADE FROM PARKIA BIGLABOSA VITELLERIA PARADOXA AND EUCALYPTUS GLOBULUS ON THE MICROBIAL PROPERTIES OF GRILLED BROILER CHICKEN MEAT

Authors

  • R. Yaqoob Ahmadu Bello University, Zaria
  • U. Yaqoob Waziri Ummaru Federal Polytechnic, Birnin-Kebbi
  • Y. Ahmad Ahmadu Bello University, Zaria
  • H. Muhammad Ahmadu Bello University, Zaria
  • F. N. Shehu Ahmadu Bello University, Zaria
  • H. Adamu Ahmadu Bello University, Zaria

DOI:

https://doi.org/10.51791/njap.vi.4923

Keywords:

Liquid smoke, Microbial properties, Storage Periods, Grilled Broiler Chicken

Abstract

This research compares the antimicrobial properties of liquid smoke made from Parkia biglabosa, Vitelleria paradoxa and Eucalyptus globulus when applied to broiler chicken meat. Completely Randomized Design (CRD) was used for this experiment. The antimicrobial effect of the liquid smokes on grilled broiler chicken were evaluated using the pour plate count method to determine their Total Aerobic Plate Counts (TAPC) and Total Fungal Count (TFC). The result revealed no significant difference (P>0.05) across the treatment for TAPC. However, significant difference (P<0.05) was observed for TFC with the least count recorded for Liquid Smoked Meat Parkia (LSMP-6.3x101 ) and Liquid Smoked Meat Eucalyptus (LSME-3.3x101 ) whose values where statistically similar. During the storage periods, day 3 had the highest microbial count across all the parameters monitored having the highest count of 7.1x104 for TAPC. This is followed by day 1 (8.25x102 ) and day 7 (2.17x103 ) whose values were statistically similar. From the result obtained, Liquid Smoke from Eucalyptus (LSE) showed the most versatile antimicrobial potential, though all the microbial count obtained from this study fell within the acceptable range (106 -<107 ) specified by the International Commission of Microbial Specifications on Foods.

Author Biographies

R. Yaqoob, Ahmadu Bello University, Zaria

Department of Livestock and Fisheries, National Agricultural Extension and Research Liaison Service

U. Yaqoob, Waziri Ummaru Federal Polytechnic, Birnin-Kebbi

Department of Science Laboratory Technology

Y. Ahmad, Ahmadu Bello University, Zaria

Department of Livestock and Fisheries, National Agricultural Extension and Research Liaison Service

H. Muhammad, Ahmadu Bello University, Zaria

Department of Livestock and Fisheries, National Agricultural Extension and Research Liaison Service

F. N. Shehu, Ahmadu Bello University, Zaria

Department of Livestock and Fisheries, National Agricultural Extension and Research Liaison Service

H. Adamu, Ahmadu Bello University, Zaria

Department of Food Science and Home Economics, National Agricultural Extension and Research Liaison

Service

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Published

2024-07-08

How to Cite

Yaqoob, R., Yaqoob, U., Ahmad, Y., Muhammad, H., Shehu, F. N., & Adamu, H. (2024). COMPARATIVE EVALUATION OF LIQUID SMOKE MADE FROM PARKIA BIGLABOSA VITELLERIA PARADOXA AND EUCALYPTUS GLOBULUS ON THE MICROBIAL PROPERTIES OF GRILLED BROILER CHICKEN MEAT. Nigerian Journal of Animal Production, 848–851. https://doi.org/10.51791/njap.vi.4923

Issue

2022: NSAP 2022 Proceedings

Section

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