Organoleptic and Bacterial Load of Poultry Jerky Produced From Guinea Fowl and Spent Chicken Layer Meat Marinated with Scent Leaf (Ocimum gratissimum) Extract

Abstract

The study was conducted to determine the organoleptic and microbial properties of Poultry Jerky made from guinea fowl and spent chicken layer meat, marinated with Ocimum gratissimum (scent leaves) extract. The experiment was factorially combined (2 x 4) in a completely randomized design consisting of two poultry species (guinea fowl and spent layers), and four marinades: nothing added (Oc); Ocimum gratissimum and common salt (Os); Ocimum gratissimum and wet marinated (Ow), Ocimum gratissimum and dry marinated (Od). Results showed there was significant (P<0.05) effect of species on proximate composition of raw meat. Total viable bacteria (TVB) and coliform counts were higher in spent layer (7.4 x 102 and 2.9 x 102), respectively and lower in guinea fowl (5.6 x 102 and 0.8 x 102), respectively. Marinade had significant (P<0.05) effect on proximate composition of meat jerky from the two poultry species. In the jerky from both species, crude protein was lower in Ow, 21.42%, and higher for Od; 26.21% (guinea fowl) and 31.41% (spent layers). There was significant (P<0.05) positive correlation among the organoleptic properties. Marinade had no-significant (P>0.05) effect on doneness, tenderness, aroma, taste and acceptability for the jerky but there was significant (P<0.05) effect of marinade on colour where 6.20 was recorded in Oc, followed by Od and Ow (4.58 and 4.48, respectively), while Os had 3.84 but there was an overall acceptability of poultry jerky. Marinade had significant (P<0.05) effect on bacterial count of the jerky where, TVB count was higher in Oc (3.4 x 105) and lower in Os (0.7 x 105). Coliform count was also higher (3.5 x 103) in Oc and lower in Os (1.9 x 103) for guinea fowl and spent layer jerky's respectively. From the result of the study it has shown that Ocimum gratissimum extract can be used as a marinade in meat products.