Abstract:
This study was carried out to investigate the effect of different marinades made with bee
honey, pineapple, and their combination of physicochemical and sensory attributes of
smoked chicken jerky (SCJ). As the marinade solution, different levels of bee honey (5%,
10%, 15%) and pineapple (5, 10, and 15%), and combinations of bee honey and pineapple
(2.5%+2.5%, 5%+5%, 7.5%+7.5%) and for the control sample water (20%) with spice
mixture was used. Preliminary trials were conducted to determine the best recipe for SCJ.
A sensory evaluation was conducted by using 30 untrained panelists according to the 7-
point hedonic scale to select the best treatments for further analysis. Selected SCJ
treatments were tested for marinade uptake, cooking loss, proximate composition, pH,
colour, water holding capacity, texture, microbiological analysis, and TBARS value for 4
weeks of storage. Based on sensory evaluation, SCJ with 5% and 15% bee honey were
selected as the best treatments (p<0.05). Results further revealed that 15% of bee honey
had the highest amount of protein and lower ash. The highest moisture (66.87%) content
and cooking loss (54.55%) have resulted in SCJ with 5% bee honey. During the storage,
pH was decreased and TBARS values increased within the permitted levels. There is no
significant difference in the hardness and fat content between the samples (p>0.05).
However, the highest gumminess and chewiness values have resulted in SCJ with 15%
bee honey (p<0.05). Total plate count increased during the refrigerated (0-4
oC) storage
within the permitted levels. The treatments kept under refrigerated (0-4
oC) condition
extended the shelf life up to 4 weeks while the shelf life of those kept at room temperature
(27-28oC) was limited to 2 weeks. Salmonella and Escherichia coli were absent in all
treatments. In conclusion, bee honey enhanced the physicochemical and sensory attributes
of SCJ at a 15% level at refrigerated (0-4
oC) storage.
Keywords: Bee honey, Marination, TBARS value, Jerky, Chewiness
