Influence of Storage Conditions on Shelf-Life of Dried Beef Product (Kilishi)

The effects of storage methods on the shelf-life of dried beef product (Kilishi) were studied under ambient conditions for a period of forty-two days to compare traditional production and packaging system with a potassium sorbate (anti-fungal agent) treatment and modern packaging system. Changes in proximate composition and microbial counts for the control and treated samples were significant. Moisture and water activity results indicated that the experimental kilishi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by percent free fatty acid (FFA) on extracted fats were unacceptably high and may be a reflection of the quality of peanut cake paste added as a condiment in dried beef processing. A decrease in mineral nutrient of kilishi was also observed.. Results suggest that treatment of kilishi with 10% (w/v) potassium sorbate led to low and acceptable level of mould growth during the storage period, indicating that kilishi is not susceptible to excessive mould contamination. Aflatoxin levels far exceeded recommended safe limits and may be due to the peanut cake paste used as a condiment.