Effect of Natural Antioxidants on Nutrients, Sensory and Keeping Quality of Suya from Mutton Subjected to Different Processing Methods

Abstract

This study evaluated the effect of breeds, processing methods, natural antioxidants and storage period of Suya from mutton. A total of 12 sheep (six each from Balami and Ouda) were weighed, slaughtered and allotted to three processing methods which are scalding, singeing and skinning. They are processed into Suya meats prepared with 4 different natural antioxidants (black pepper (Piper nigrum), green tea (Camellia sinensis), roselle (Hibiscus sabdariffa L.) and clove (Syzygium aromaticum) and preserved for four weeks. The samples were evaluated for chemical composition, organoleptic properties, microbial loads and storage period. Data collected were analysed using a factorial arrangement of 2x3x4. The results showed that natural antioxidants significantly (P<0.05) influenced all parameters measured except dry matter with the highest value of CP (60.28%) observed in Suya samples spiced with black pepper. There were significant (P<0.05) in all the parameters evaluated using different processing methods. Breed had no significant (P>0.05) on organoleptic properties. Significant (P<0.05) effect was observed on colour for processing methods with the highest value 5.18 in scalding. Natural antioxidants had significant (P<0.05) on organoleptic properties except for flavor while Suya spiced with clove was rated highest on overall acceptability (6.60). However, breed had no significant (P>0.05) on all the microbial counts of Suya samples. Scalding had the lowest (P<0.05) values for all the microbial parameters measured. Natural antioxidants significantly (P<0.05) affect all the parameters evaluated with the highest total bacterial count (TBC) 9.34x106, total coliform count (TCC) 9.21x104 and total yeast count (TYC)10.23x103 in the control while the lowest counts of TBC, TCC and TYC in the samples             spiced with clove were found as (4.31x106), (5.26x104) and (5.46x103), respectively. Storage for four weeks had higher significant (P<0.05) values in all the parameters measured than                     those evaluated for microbial loads at 0 day. It is therefore concluded that, samples spiced with clove had lower microbial loads which tend to enhance shelf-life and were most acceptable for consumption.