Advances in Food Science and Engineering

Assessment of the Effect of Different Packaging Materials on Some Quality Indices of a Nigerian Stick Meat (Tsire) during Storage

Download PDF (399.5 KB) PP. 30 - 37 Pub. Date: March 8, 2018

DOI: 10.22606/afse.2018.21004

Author(s)

Olusegun A. Olaoye^*
Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
Stella C. Ubbor
Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
Iniobong G. Lawrence
Department of Food Technology, Federal Polytechnic, Offa, Kwara State, Nigeria

Abstract

This study examined the effect of different packaging materials on some quality indices of a Nigerian stick meat (tsire) during spontaneous storage at 30oC for four days. The packaging materials included those normally used for wrapping of the product during sales to consumers, and they were ‘common paper’, ‘dry banana leaves’, ‘cellophane paper’ and ‘aluminium paper’. Analysis during storage showed that the tsire samples stored in cellophane paper had the highest concentration of lactic acid (14g/kg), while 10g/kg was recorded as the lowest concentration for samples stored in common paper. There was reduction in pH of the tsire samples stored in the different packaging materials during storage from 6.9 on day 1 to 5.9 on day 4, although no significant difference (p>0.05) was recorded between samples. Thiobarbituric acid (TBA; mg malonaldehyde/kg sample) ranged from 0.38 and 040 on day 1 among the different samples, and the values increased during storage to a range of 0.74 to 0.81 on day 4; however, the values did not differ significantly (p>0.05) among samples. Principal component analysis (PCA) of the volatiles associated with the tsire samples during storage indicated that known spoilage compounds, including nonanal and heptanal, were detected in all samples, especially on days 3 and 4. In conclusion, the different packaging materials recorded no significant effect (p>0.05) on the tsire samples during storage. However, TBA values and volatiles recorded suggested likely presence of spoilage in the samples during storage.

Keywords

Spontaneous storage; quality indices; tsire; packaging materials; thiobarbituric acid; spoilage compounds.

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