The Effect Of Various Food Packaging Materials On The Quality And Nutritional Attributes Of Suya

GOLD CHINENYENWA | 66 pages (15331 words) | Projects
Food Science and Technology | Co Authors: NWOKORO

ABSTRACT

 Suya products made from beef and chicken were evaluated based on the effects of various packaging materials on the quality and nutritional attribute of the products. Proximate composition, sensory characteristics and microbiological quality of beef suya and chicken suya packaged with cellophane, aluminum foil and plastic (primary packaging), aluminum foil in plastic (secondary packaging) and aluminum in cellophane were monitored for growths for a period of O to 5 days. No significant differences (P>0.05) existed in the proximate composition or both beef and chicken suya. The moisture content of both suya products ranged from 35.88- 36.46%, protein content of the beef and chicken suya products ranged from 44.18-42.28%, fat content of both suya products ranged from 13.12-14.10%, ash content of the suya products ranged from 2.17-4.33%, and Carbohydrate content of the suya products ranged from 2.49- 2.02%. Organoleptically, both beef and chicken suya products were generally accepted. There was a significant difference in (P<0.05) in the taste, aroma and appearance of both beef and chicken suya. However, no significant difference (P>0.05) was observed in the tenderness and overall acceptability of suya products. The total viable count of both the beef and chicken suya between O to 5 days ranged from 0.40-3.20x 10Pcfu/g on Tryptone Soya Agar (TSA) while the total fungal count between O to 5 days ranged from 0.40-9.00x 10 3 cfu/g on Saboraud Dextrose Agar (SDA). Beef suya packaged with aluminum foil contained the highest bacteria load while chicken suya packaged with cellophane contained the highest fungal load. The bacteria isolated from the suya products were Clostridium spp and Actinumyces spp and the fungi isolated from the suya products were moulds (Cladosporium spp and Thaminidium spp). The results revealed that the hygienic condition of the suya products was within acceptable limit specifically for the microorganisms identified in this study.  

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APA

GOLD, C (2022). The Effect Of Various Food Packaging Materials On The Quality And Nutritional Attributes Of Suya. Repository.mouau.edu.ng: Retrieved Feb 07, 2023, from https://repository.mouau.edu.ng/work/view/the-effect-of-various-food-packaging-materials-on-the-quality-and-nutritional-attributes-of-suya-7-2

MLA 8th

CHINENYENWA, GOLD. "The Effect Of Various Food Packaging Materials On The Quality And Nutritional Attributes Of Suya" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 22 Nov. 2022, https://repository.mouau.edu.ng/work/view/the-effect-of-various-food-packaging-materials-on-the-quality-and-nutritional-attributes-of-suya-7-2. Accessed 07 Feb. 2023.

MLA7

CHINENYENWA, GOLD. "The Effect Of Various Food Packaging Materials On The Quality And Nutritional Attributes Of Suya". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 22 Nov. 2022. Web. 07 Feb. 2023. < https://repository.mouau.edu.ng/work/view/the-effect-of-various-food-packaging-materials-on-the-quality-and-nutritional-attributes-of-suya-7-2 >.

Chicago

CHINENYENWA, GOLD. "The Effect Of Various Food Packaging Materials On The Quality And Nutritional Attributes Of Suya" Repository.mouau.edu.ng (2022). Accessed 07 Feb. 2023. https://repository.mouau.edu.ng/work/view/the-effect-of-various-food-packaging-materials-on-the-quality-and-nutritional-attributes-of-suya-7-2

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