Effects of Chemical Hurdles and Packaging Materials on Fungal Load and Distribution in Kilishi during Ambient Storage

Abstract

Commercial sample of Kilishi was collected from Agadasawa in Kano State Nigeria. Laboratory prepared samples were produced by skilful slicing and drying (sun) of beef, followed by dipping into condiment made from defatted groundnut, spices, seasoning and chemical hurdles (sucrose, citric acid and sodium benzoate). The dipped slices were finally sun-dried and roasted on a glowing charcoal. Samples were divided into three and each of the portion was packaged into High Density Polyethylene (HDPE), aluminium foil and brown paper. Fungal loads and distribution in the laboratory prepared and commercial samples were studied for twelve weeks under ambient storage (30±8⁰C). Increase in fungal count was observed in all the samples during storage. Highest counts were recorded in market sample and least counts were recorded in Kilishi sample treated with 4% sucrose, 0.1% citric acid and 0.1% sodium benzoate. Kilishi samples packaged in HDPE were found to have better fungal quality. Mucor, Rhizopus stolonifer, Aspergillus fumigatus and Aspergillus flavus were isolated from all the samples. Mucor, Rhizopus stolonifer succeeded the growth of Aspergillus fumigatus and Aspergillus Flavus in all the laboratory prepared samples before the end of the twelve weeks ambient storage. Incorporation of 4% sucrose, 0.1% citric acid and 0.1% sodium benzoate and use of HDPE as packaging material in tradition production of Kilishi will provide product with improved microbial quality.