Effect of heat processing on the physico‐chemical and sensory qualities of ’Tsire'‐Suya

Abstract

Tsire, a type of suya, was produced using round part of beef meat purchased locally at Yelwa market in Bauchi town. The meat was trimmed, cut into small pieces (0.5‐0.6 cm thick, 4.0‐5.0 cm width, and 5.0‐5.5 cm length), stacked on wooden sticks, spiced with groundnut cake‐garlic‐salt mix (ratio 5:1:1:1) and with groundnut oil (20% by weight of beef). Roasting was carried out by arranging the stacked beef meat around a glowing fire at a distance of 20‐22 cm from the wood fire (in an enclosure to control the heating) at 65‐75°C. Sample were collected randomly at varied length of heating (10‐60 minutes) and were analysed for weight loss, moisture content, protein, fats, ash, and sensory qualities (flavour, tenderness and juiciness) using the raw suya as a control.

The heating process had a significant effect on all the parameters studied (P< 0.05). However, the sensory qualities of samples heated between 30‐40 minutes were most acceptable. The heating process (length of heating) showed a high positive correlation relationship (r=0.65‐0.85) with weight loss, protein, fat and ash content. However, a high negative correlation relationship (r=‐0.96) was observed between the moisture content and other parameters. The concentration of protein, fat, and minerals increased with the increase in length of heating and decrease with moisture content.