Proximate, Vitamins, Minerals Compositions Together with Mineral Ratios and Mineral Safety Index of Kilishi (Beef Jerky Meat)

Adeyeye, Emmanuel Ilesanmi; Adesina, Adeolu Jonathan; Olaleye, Ademola Abdul; Olagboye, Sulaimon Adeoye; Olatunya, Mercy Ayomadewa

doi:10.36348/sjls.2020.v05i05.005

Cited by 6 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Following Peleuolaadeyeye et al (2020), the carbohydrate content of bread samples decreased significantly as the amount of chili powder increased. In addition, Adeyeye et al (2020) reported that the low carbohydrate content of Kilishi or beef jerky may have contributed to the product's high crude protein content.…”

Section: Proximate Analysis Resultsmentioning

confidence: 99%

The Effect of the Ratio of Chili to Sugar on Sensory and Physichochemical Analysis of Crushed Catfish Jerky

Faridah

Wahyuni²,

Utami³

2022

Food Sci. Technol.

View full text Add to dashboard Cite

Fish mashed jerky is a type of preserved food made from mashed fish meat, then added with spices such as sugar, coriander, galangal, salt, garlic, tamarind, onion, ginger and then molded and dried. Fish mashed beef jerky found in the market tastes sweet, and there is no addition of chili in the manufacture of minced fish jerky, while the people of Sumatra, especially the Minangkabau, like it spicy. Therefore, it is necessary to add additional spices that can add to the sweet taste of beef jerky by adding chilies to the manufacture of mashed fish jerky. This study aims to see the effect of the ratio of chili to sugar as much as 0:1, 1:0, 1:2, and 1:4 on the quality of shape, color, aroma, texture, and taste of jerky crushed catfish. This type of research is a pure experiment using a completely randomized design (CRD) method with three repetitions. The object of this research is jerky crushed catfish. The type of data is primary data sourced from 5 panelists who fill out the organoleptic test format. The data obtained were analyzed using statistical analysis (ANOVA), if Fcount > Ftable then continued with Duncan's test. The results of this study indicate that there is a significant effect of the chili to sugar ratio on the quality of color, texture, and taste (spicy). Meanwhile, on the quality of square and neat shape, fragrant aroma (typical of dried beef jerky) and taste (savory) there was no significant effect because Fcount < Ftable. The results of the quality test and the best hedonic (liking) of mashed catfish jerky were in the fourth treatment (X1) with a ratio of sugar to chili as much as 1:0 Keywords: Chili, Creamy Jerky, Catfish.

show abstract

Section: Proximate Analysis Resultsmentioning

confidence: 99%

The Effect of the Ratio of Chili to Sugar on Sensory and Physichochemical Analysis of Crushed Catfish Jerky

Faridah

Wahyuni²,

Utami³

2022

Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…From literature, OM values were: ostrich muscle (98.97g/100g) [22], trunk fish (91.07 g/100g) and the values reported for four fresh water fishes of Mormyrops delicious (86.4 g/100g), Bagrus bayad (75.0 g/100g), Synodontis budgetti (84.0 g/100g) and Hemichronis fasciatus (76.0 g/100g) [23,24]. The issue of the crude fat levels needs a further probe from the literature From literature the value of fat in the muscle of turkey was 2.12 g/100g and the skin of turkey was 12.1 g/100g this being opposite to the duck-hen muscle/skin fat; ostrich muscle (with skin) was 12.6 g/100g and beef (22.3 g/100g) [25][26][27]; kilishi (a beef product) (14.2 g/100g) [28].…”

Section: Discussionmentioning

confidence: 99%

“…in the pouch rat range was 1.62-51.9% [13]. The UEDP% in kilishi was high at 39.2-39.6 [28]. The high UEDP% from many of the samples showed that the greater part of the samples have protein concentration in terms of energy that would be more than enough to prevent protein energy malnutrition in children and adult fed solely on the samples as the main source of protein.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Proximate Composition of Three Head Organs (Brain, Eyes, Tongue), Three Visceral Organs (Liver, Heart, Gizzard), Skin and Muscle of Muscovy Duck- hen

EI¹

2020

J FoodTech Nutri Sci

View full text Add to dashboard Cite

The proximate compositions of brain (A), eyes (B), tongue (E), liver (D), heart (F), gizzard (C), skin (H) and muscle (G) of Muscovy duck-hen were determined. The proximate composition values ranged as follows (values in g/100g on dry weight basis) ash (0.18 – 3.77 ± 1.40), moisture (0.50 – 4.78± 1.40), protein (3.24 – 79.9 ± 29.7), fat (0.23 – 5.60 ± 2.04), carbohydrate (6.19 – 95.8 ± 33.6), dry matter (95.22 – 99.5± 1.40) and organic matter (91.45 – 99.27± 2.63) with all the parameters being significantly different among the samples. Metabolizable energy contribution from protein, fat and carbohydrate in the samples ranged from (kJ/100g/kcal/100g): 740(180) – 7924(1864). Percentage energy contribution range was 5.53/5.70 – 59.2/59.1. Whereas the crude fat ranged from 0.23 – 5.60 g/100g, the total fatty acid (TFA) ranged from 0.217 – 5.08 g/100g or EPg/100g with corresponding energy of (kJ/100g versus kcal/100g): 8.51/2.07 – 207/50.4 and 8.03/1.95 – 188/45.7 respectively. UEDP% (assuming 60% energy utilization) range was 1.95/1.96 – 49.0/48.9. Approximate sample weight equivalents to the energy requirements of adults and infants had ranges of : for 2500kcal per day, sample range was 617 – 644g (adults) and at 3000kcal per day, requirement was 741 – 773g (adults); infant at 740kcal would require 183 – 191g. Water balance for protein metabolism had value range of 6.48 – 160ml. Correlational analyses of samples at r=0.01 gave these results: A/B (0.3024), B/E (0.1794), A/E (0.9916), C/D (0.9994), D/F (0.9892), C/F (0.9923) and G/H (-0.2014). Hence, Muscovy duck-hens are good sources of protein, metabolizable energy and low fat.

show abstract

“…Beef meat holds a prominent position as one of the most important, nutritious and widely consumed products available (Adesina et al, 2020). Given its significance, meat remains a popular dietary choice for many people and its demand continues to rise due to factors such as increasing income, population growth and evolving preferences (Scozzafava et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Mineral and Vitamin Profiles of Chuck and Sirloin Cuts of Cattle in Ethiopia

Erena,

Belay,

Singh

et al. 2024

AJDFR

View full text Add to dashboard Cite

Background: Meat plays a crucial role in the human diet as it is a rich source of micronutrients and helps combat malnutrition. The objective of this research was to examine the mineral and vitamin compositions of three different cattle. Methods: Two methods, Atomic Emission Spectroscopy (AES) and Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES), were employed to evaluate the mineral concentrations present in the meat samples. Result: The ranges of concentrations of the minerals were Cu (0.001±0.00-0.002±0.00), Fe (0.107±0.00-0.127±0.01), Na (0.469±0.06-0.620±0.06), K (0.054±0.01-0.149±0.02), Zn (0.047±0.01-0.085±0.01), Se (0.040±0.01-0.120±0.03), Mg (0.228±0.02-0.269±0.02) and Ca (0.1108±0.03-0.254±0.01) mg per 100 kilograms. Certain cuts of Ethiopian Boran beef have been shown to contain an abundance of essential minerals, nutrients and fat-soluble vitamins. The ranges for vitamin A, vitamin D and vitamin E are 10.34±0.86 to 17.14±2.39), 0.45±0.06 to 0.89±0.13) and 9.55±1.92 to 15.46±1.86), respectively. The results of the study showed that the sheko cattle variety had higher levels of vitamin D and E than other types of cattle and meat cuts.

show abstract

Proximate, Vitamins, Minerals Compositions Together with Mineral Ratios and Mineral Safety Index of Kilishi (Beef Jerky Meat)

Cited by 6 publications

References 0 publications

The Effect of the Ratio of Chili to Sugar on Sensory and Physichochemical Analysis of Crushed Catfish Jerky

The Effect of the Ratio of Chili to Sugar on Sensory and Physichochemical Analysis of Crushed Catfish Jerky

Proximate Composition of Three Head Organs (Brain, Eyes, Tongue), Three Visceral Organs (Liver, Heart, Gizzard), Skin and Muscle of Muscovy Duck- hen

Mineral and Vitamin Profiles of Chuck and Sirloin Cuts of Cattle in Ethiopia

Contact Info

Product

Resources

About