@article{ajfst20251311,
author={{Ndih, Aim¨¦ Christian and Ndjouenkeu, Robert and Mbougueng, Pi¨¦rre D¨¦sir¨¦ and Etoa, Fran?ois Xavier},
title={Monitoring and Evaluation of the Quality of Kilishis Produced in the Savannahs of Northern Cameroon: Product with High Economic Potential},
journal={American Journal of Food Science and Technology},
volume={13},
number={1},
pages={1--9},
year={2025},
url={https://pubs.sciepub.com/ajfst/13/1/1},
issn={2333-4835},
abstract={<i>Kilishi</i> snack food, made from strips of meat seasoned with a cocktail of ingredients, dried and/or grilled, has a high commercial potential (8 billion FCFA) and the artisanal nature of its production system is limited by various constraints resulting in a strong territorial variability of its quality and acceptability. This work was initiated with the aim of evaluating the relationship between unwinding (a preeminent constraint of the process) and the quality of <i>kilishi</i>. 5 kg of muscles (<i>Knuckle</i>, Scoter, Topside, <i>Eye round, Rib eye</i>, Chuck) from the carcass of zebu gudali slaughtered under controlled conditions were distributed to five <i>kilishi</i> processing operators in each of three cities (Ngaound¨¦r¨¦, Garoua and Maroua). The cocktail of spices identified in each urban center was imposed to the actors of each site with freedom of dosage. Physical analyses (dimensional and gravimetric measurements, trimming yield, unwinding flow rate, unwinding yield, hole density, <i>kilishi</i> disintegration), physicochemical (Water content, pH, TBArs, Tenderness) and microbiological analysis (TMAF, Thermotolerant coliforms, <i>Staphylococcus aureus, Clostridium perfringens</i>, Molds ? Yeasts and Xerophilic moulds) were carried out on the different samples of meat and <i>kilishi</i>. This study highlighted that muscles with a low connective tissue content are more suitable for unwinding (6.62 kg.h<SUP>-1</SUP>), carry the tenderness of <i>kilishi</i> (4.02 mm), have a low occurrence of holes (145 holes/m<SUP>2</SUP>) and a low susceptibility to disintegration of the spice cocktail (6.33%). Furthermore, from the point of view of the physicochemical quality of the <i>kilishi</i>, the muscles rich in fat give a <i>kilishi</i> more susceptible to oxidation (0.98 mg MDA/kg). In addition, this susceptibility to oxidation is even higher when the <i>kilishi</i> is coated with peanuts (1.41 mg MDA/kg). The analysis of these indicators highlights the unique characteristics of the <i>Eye round</i> and the Scoter compared to the other muscles because the latter are more suitable for unwinding and producing a quality <i>kilishi</i>, in the technical production conditions of the northern savannahs of Cameroon. On the microbiological quality, the levels of contamination of <i>kilishis</i> by microflora (Total Mesophilic Aerobic Flora, <i>Escherichia coli, Staphylococcus aureus, Clostridium perfringens</i>, Molds and Yeasts, Xerophilic molds) are mostly higher than the maximum recommended limits for meat products. This confirms the problem of the hygienic quality of <i>kilishi</i>, and refers to a need to consider concrete actions in terms of systematic control of all inputs and training of production stakeholders on the quality assurance approach.},
doi={10.12691/ajfst-13-1-1}
publisher={Science and Education Publishing}
}