COMPONENTS OF SLURRIES AND THEIR IMPACTS ON KILISHI QUALITY: A REVIEW

Abstract

In the review of the impacts of slurries on kilishi quality, kilishi was discovered as a sundried meat that is made from beef, mutton, or chevon. Its preparation involves a careful process that transforms raw meat into a flavourful, shelf-stable snack. The meat is sliced into thin strips, maximising surface area for the infusion of flavours, where the meat undergoes a bath of rich, aromatic marinades known as slurries. Slurries are flavourful mixtures of spices, herbs, seasonings, and other ingredients combined with liquid components to create a marinade that coats the meat slices.Spices such as ginger, garlic, chilli peppers, and cloves infuse the marinade with depth and complexity, while herbs like parsley, cilantro, and scallions contribute freshness and vibrancy to the flavour profile. Seasonings such as salt, soy sauce, and Worcestershire sauce add umami richness and balance, enhancing the overall savoury character of the marinade. Legumes such as groundnut, bambara nut, soybean, melon, etc. serve as thickeners and flavour enhancers. The slurries enhance the nutritional and overall sensory qualities of kilishi, contributing to its unique flavour profile, tenderness, and preservation qualities. Understandingsof components of slurries and their impacts on the quality of kilishi will aid the producers to tailor slurries to suit regional preferences, consumer tastes, and market trends, resulting in a diverse range of kilishi variations that cater to a wide audience.