CHEMICAL COMPOSITION AND ORGANOLEPTIC EVALUATION OF MINCED MEAT (DAMBUN NAMA) OF SOME POULTRY SPECIES

Abstract

The study examined chemical composition, sensory evaluation and microbial loads of minced meat product of poultry species within Bauchi metropolis. Five different minced meat products from guinea fowl, Noiler, Indigenous chicken, Broiler and duck were subjected into sensory evaluation. These products were given to a taste panel which comprises of staffs and student using a 9 – point hedonic scale. The different meat products were subjected to chemical and microbial load analysis. The result showed that in proximate composition of protein ranges from 59.13 – 56.93%, dry matter 83.61 – 81.61%, ether extract 11.29 – 10.19% and Ash 2.03 – 1.83% respectively. The minerals of different minced meat product varied in terms of calcium, from 0.21 – 0.17%, phosphorus 0.20 – 0.15%, sodium 0.06 – 0.04% and likewise potassium 0.003 – 0.001% differ from each other. The microbial counts revealed the total bacteria load of the products varied significantly (P<0.001) with indigenous chicken 272.67 x 106 cfu/g tends to have highest bacteria load while 109.33 x 106 cfu/g the least load of bacteria was in broiler minced meat. Total fungal count was also significant statistically (P<0.001) in various product however, indigenous chicken, 121.10 x 106 cfu/g differ among the products, statistically and broiler 68.67 x 106 cfu/g was the lowest. However sensory evaluation of different minced meat product were significant (P<0.001) in terms, of flavour, aroma, acceptability while juiciness, palatability were also significant at (P<0.001) and colour tends to be significant (P<0.05), tenderness not significant among all products. Guinea fowl and Noiler tends to have higher flavour as compared with the rest of the products though all are similar, aroma is high in Noiler (8.33 x 106 cfu/g) followed by guinea fowl (8.30 x 106 cfu/g) and low in duck (6.63 x 106 cfu/g). Juiciness is high in Noiler (8.17x 106 cfu/g) low in duck (6.67x 106 cfu/g) respectively. In conclusion Noiler and broiler, meat were most preferred by the taste penalists as well as having the least microbial load. It is safer for short time storage particular for travellers.