LIPID OXIDATION AND MICROBIAL LOAD OF SUYA (TSIRE) AS AFFECTED BY MORINGA OLEIFERA LEAF POWDER

Abstract

Lipid oxidation is the primary process responsible for quality deterioration of meat and meat products during storage This study was carried out to evaluate lipid oxidation and microbial load of Suya (tsire) as affected by Moringa oleifera leaf powder (MOLP). Semi membranous muscle from a mature bull excised from the thigh cut was used. It was sliced into thin sheets of 0.15-0.30mm thickness. Fresh green Moringa leaves were harvested, washed with distilled water and oven dried at 50°C for 48 hours to maintain its greenish colour and nutritive value. The leaves were ground and sieved with 0.2mm fine mesh to obtain the Moringa leaf powder. The study comprised of five treatments with ten replicates in a completely randomized design. Treatment one was the control (no MOLP) while treatments two, three, four and five were formulated with suya ingredient at 2.5, 5.0, 7.5, and 10% inclusion levels of MOLP respectively. Product was analyzed for lipid oxidation and microbial load at days 0, 3, and 6 kept under refrigeration. The results showed that there were significant differences (P< 0.05) in lipid oxidation among treatments. On day 0, treatment one had the highest value of 0.13mgMalonaldehyde/kg while the least value of 0.09mgMalonaldehyde/kg was recorded in treatment five. The same trend of significance (P<0.05) was observed on day 3 and day 6. On day 0, microbial load was lower in treatment five while treatment one had the highest microbial count, this trend of significance (P<0.05) also was observed product on day 3 and day 6. The result of this study shows that the use of MOLP up to 10% reduced the rate of lipid oxidation and microbial load of suya (Tsire).