Quality evaluation of jerky (Kilishi) produced from chicken, duck and turkey meat

Abstract

This study was carried out to evaluated the quality attributes of broiler Kilishi, produced from fresh meat of three avian species: broiler chicken, duck, and turkey. The research aimed to compare the Kilishi for chemical characteristics. The Kilishi samples were prepared using fresh cuts of 5 kg from the three avian species, marinated with spices and groundnut cake, sun-dried for 6 hours and later roasted for two hours for each sample. The prepared samples were analysed for their nutritional profiles. The results showed that there were significant differences in the nutritional composition of the Kilishi made from the three avian spices. Turkey Kilishi (TK) had the highest protein content (66.2 g/100g), while Duck Kilishi (DK) exhibited the highest fat (10.2 g/100g) and ash content (15.3 g/100g). TK had the highest moisture content (9.75 g/100g). Results of mineral analysis revealed that TK had the highest calcium content (83.5 mg/100g), while DK had the highest phosphorus and magnesium levels (1698 mg/100g and 208.7 mg/100g, respectively). Fatty acid analysis indicated that DK had the highest saturated fatty acid (43.4 g/100g), while Chicken Kilishi (CK) exhibited higher levels of polyunsaturated fatty acids (4.41g/100g). The vitamin composition showed CK had the highest niacin (16.8 mg/100g) and vitamin A (21.0 IU), while DK had the highest choline content (92.7 mg/100g). The essential amino acid profile revealed that CK had the highest leucine (6.01g /100g) and lysine (4.19 g/100g) content. The findings provide an insights into poultry Kilishi production, with potential benefits for poultry producers, processors and consumers.

Keywords: Kilishi, Chicken, Duck, Turkey, Polyunsaturated fatty acid, Marinates, Nigeria