Comparative evaluation of the sensory properties of fish and beef Kilishi (roasted) as food snacks

Abstract

The organoleptic evaluation of kilishi produced from beef and fish was carried out to test the acceptability of fish kilishi as a possible replacement beef with fish in kilishi production, due to high cost of beef meat in relation fish. There was significant difference (p<0.05) in the prices of beef and fish meat of 50%. The same weight of beef and fish samples was processed separately with the same quantity and quality of ingredients, to obtain a beef and fish kilishi product of 10% moisture content. The sensory evaluation of the produced Kilishi was carried out using 9-point hedonic scale with thirty trained panellists. The data generated were subjected to ANOVA test at 0.05 significant level, using SPSS version 20. The mean result score by the panellists for fish kilishi based on colour, taste, aroma, texture and overall acceptability were 6.83±1.21, 6.40±1.48, 6.57±1.38, 6.93±1.26 and 7.37±0.99, respectively. While that of beef Kilishi were 7.50±0.90, 7.33±1.09, 7.23±1.10, 7.10±1.16 and 7.77±0.94, respectively. The beef kilishi had a general acceptability score of 7.77±0.94 which reads ‘like moderately’ while that of fish kilishi has a general acceptability score of 7.37±0.99 which reads ‘liked moderately’. This study shows that fish kilishi can serve as suitable alternative to beef kilishi as a cheap snack that can provide cheap source of animal protein there by improve the quality of people’s health.