Influence of sensory attributes and storage media on quality of meat floss 'dambun nama' processed from white meat

摘要

This study investigated the effects of storage period (< 5 weeks) and packaging media (glassware and stainless steel containers) on the quality of damhun nama processed from white meat (mature local chicken, duck, guinea fowl, turkey and fish). The results showed that there were significant (P<0.05) differences among the while meal type with respect to taste, appearance, tenderness, colour and acceptability. The results also revealed that flavour and aroma did not differ significantly across the meattypes. There were many significant and positive correlations among the attributes studied. For instance, correlations between appearance vs colour (r = 0.66) (P<0.05) while the least correlation was between tenderness vs acceptability (r = 0.24) (P<0.05). However, the results also revealed significant (P<0.05) differences in the storage of dam bun nama from the while meal studied. The quality of the product deteriorated with the increase in storage period. Dambun nama stored at lower weeks (Is' and 2'"1 weeks) were better than those kept at 4' and 5 ' week. However, dambun nama processed from guinea fowl and turkey meat deteriorated faster than the other types of white meat (fish, local chicken and duck) in terms of the total fungal and bacterial counts. However, at 5lh week of storage dambun nama from duck meat had the lowest total microbes of 16.5 x lO'cfu/g and followed by local chicken with IS.Ox I04cfu/g. There were also significant (P<0.05) differences in the storability of the two media; withstainless steel container having the lowest counts in terms of both the fungal and bacterial counts than glassware medium. The study suggests that variation existed in the shelf-life of dambun nama processed using the different white meat. Storage of dambuin nama in stainless steel containers prolonged the shelf-life longer than glassware containers. It is also suggested that most panellists showed preference towards dambun nam i from turkey and local chicken meat. However, the less preferred white meatcan be greatly improved through artificial manipulation of the sensory attributes that have strong relationships.