Influence of sensory attributes and storage media on quality of meat floss ‘‘dambun nama’’ processed from white meat

Abstract

This study investigated the effects of storage period (≤ 5 weeks) and packaging media (glassware and stainless steel containers) on the quality of dambun nama processed from white meat (mature local chicken, duck, guinea fowl, turkey and fish). The results showed that there were significant (P<0.05) differences among the white meat type with respect to taste, appearance, tenderness, colour and acceptability. The results also revealed that flavour and aroma did not differ significantly across the meat types. There were many significant and positive correlations among the attributes studied. For instance, correlations between appearance vs colour (r = 0.66) (P<0.05) while the least correlation was between tenderness vs acceptability (r = 0.24) (P<0.05). However, the results also revealed significant (P<0.05) differences in the storage of dambun nama from the white meat studied. The quality of the product deteriorated with the increase in storage period. Dambun nama stored at lower weeks (1^st and 2^nd weeks) were better than those kept at 4^th and 5 ^th week. However, dambun nama processed from guinea fowl and turkey meat deteriorated faster than the other types of white meat (fish, local chicken and duck) in terms of the total fungal and bacterial counts. However, at 5th week of storage dambun nama from duck meat had the lowest total microbes of 16.5 x 10⁴cfu/g and followed by local chicken with 18.0 x 10⁴cfu/g. There were also significant (P<0.05) differences in the storability of the two media; with stainless steel container having the lowest counts in terms of both the fungal and bacterial counts than glassware medium. The study suggests that variation existed in the shelf-life of dambun nama processed using the different white meat. Storage of dambum nama in stainless steel containers prolonged the shelf-life longer than glassware containers. It is also suggested that most panellists showed preference towards dambun nama from turkey and local chicken meat. However, the less preferred white meat can be greatly improved through artificial manipulation of the sensory attributes that have strong relationships.

Key words: White meat, Dambun nama, Sensory attributes, Storage media