Proximate, organoleptic properties and lipid stability of Suya produced from mutton treated with Allium sativum powder

Abstract

The study investigated the impact of Allium sativum powder on nutritional composition, eating and keeping qualities of suya, an intermediate moisture meat product derived from West African Dwarf (WAD) rams. Meat from Biceps femoris muscle of West African Dwarf rams were obtained and trimmed of all adhering muscles, fat and sliced into thin sheets. Muscles were portioned into five treatments of which Allium sativum powder was included at 0% (control), 15%, 20%, 25% and 30% in the ingredients constituents. Muscles were marinated with the treatments, skewed and labeled for identification. Skewed raw samples were allowed to stand for 6 hours and roasted in a glowing flame. Suya samples were analyzed for chemical properties; coded samples were evaluated for their sensory properties by untrained panelist using nine-point hedonic scale and lipid stability determined by the assessment of Thiobarbituric acid reactive substance. The study showed that inclusion of Allium sativum powder in suya marinade influenced significantly (p0.05) influenced by the treatments. However, TBARs values of treatment 5 samples were significantly (p