Effect of Preservative Methods on Organoleptic Characteristics of Broiler Neck Meat
Lawal Wasiu Sesan *
Department of Animal Production Technology, Kwara State Polytechnic. P.M.B 1375, Ilorin, Kwara State, Nigeria.
Salam Modupe Olusola
Microbiology Unit, Department of Science, Laboratory Technology Kwara State Polytechnic, Nigeria.
Gana Esther Owoidoho-okon
Microbiology Unit, Department of Science, Laboratory Technology Kwara State Polytechnic, Nigeria.
Alege Rukaya omowumi
Department of Fishery Technology, Kwara State Polytechnic. P.M.B 1375, Ilorin, Kwara State, Nigeria.
Oyagbola Elizabeth Oyetayo
Microbiology Unit, Department of Science, Laboratory Technology Kwara State Polytechnic, Nigeria.
Ahmed Tawakalitu
Microbiology Unit, Department of Science, Laboratory Technology Kwara State Polytechnic, Nigeria.
Abdukadri-Harron Hajarat, Toyin
Microbiology Unit, Department of Science, Laboratory Technology Kwara State Polytechnic, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The effect of preservative methods on organoleptic characteristics of broiler chicken neck is investigated, forty pieces of broiler neck meat was purchased from ipata frozen meat shop, ten (10) pieces each of the meat part was fried using electronic deep frier in ground nut oil and another ten (10) was roasted with oven for 30minutes at 1200C and evaluation was carried out almost immediately after which ten (10) each was again fried and roasted, then keep at room temperature for two (2) weeks and at the end of the two weeks, sensory evaluation was again carried out, after each taste the questionnaire was filled, the nine point edonic scale was used as questionnaire, the panelist were ten (10) each for both boys and girls with their ages ranging from 18-22 years old, the experiment lasted three (3) weeks and it was conducted in Agricultural garden of the Department of Agricultural Technology. The data collected was then analyzed using Randomized combined block design (RCBD) statistic tool and at the end the panelist preferred the roasted meat (P<0.05), this may be as a result of the heat that actually killed the microorganisms that can cause spoilage while the oil that was used in frying may be the cause of spoilage (rancidity) in fried meat, It was therefore concluded that when meat is well roated it lasted longer that when it is fried because the oil used in frying may be also be the cause of spoilage from rancidity.
Keywords: Organoleptics characteristics, frozen, preservatives, edonic scale, statistic tool