Effect of Banana Peel Ash on Microbial, Composition and Sensory Properties of Dehydrated Beef

Abstract

The association between excessive sodium intake and hypertension has prompted public health and regulatory authorities to recommend reduction of dietary intake of sodium. The study investigated the antimicrobial effect of 1%, 2% and 3% of both common salt (CS) and water soluble ash (WSA) from green banana peels in dehydrated beef. The proximate properties, mineral composition and sensory properties of beeftreated with the three levels of CS and WSA were also evaluated. Portions of beef weighing 500 g were each treated with one ofthe three levels of CS or WSA while the control was treated with distilled water. The samples were then cut into thin strips and dried at 60°C for 15 hours and packed in polythene pouches. Microbial analysis was done immediately after drying; and afier every 5 days for 30 days of storage at 22“C. Proximate, mineral, and sensory analysis was carried out immediately after drying and after 30 days of storage. The experiment was done in three replicates. Data analysis was done using the General Linear Model procedure of the Statistical Analysis System to identify any significant differences in mean microbial CFU/g. proximate values. mineral levels and sensory scores. Mean separation was done by Duncan's Multiple Range Test, at p<0.05. On the 30"“ day of analysis, the results showed that both CS and WSA inhibited mesophilic and thermophilic microbial growth compared to the control, For mesophiles. the control had 8.2 logm CFU/g compared to samples treated with 3% WSA which had 5.6 l0g1u CFU/g, while the samples treated with 3% CS recorded the least count of 3.8 logl0 CFU/g. For thermophiles, the control recorded 4.6 logm CPU/g which was significantly higher than the sample treated with 2% WSA which recorded a count of 4.1 logm CFU/g. while the sample treated with 3% CS recorded 3.5 logm CFU/g. For Enterobaeteriaceae, samples treated with 3% WSA recorded 3.2 log“, CFU/g while that treated with 3% CS recorded the least at 2.4 logm CFU/g. The sample treated with 3% WSA retained 30% moisture which was significantly higher than 17% retained by the sample treated with 3% CS. Further, the 3% WSA sample recorded significantly less sodium at 900 ppm compared to that treated with 3% CS which recorded 2300 ppm of sodium. Sensory evaluation indicated that there was no significant difference in preference between beef treated with 1% WSA with 1% CS and 2% CS. There is therefore a potential for 1% WSA to be used in dehydrated beef to enhance sensory properties with the specific intention of reducing dietary sodium intake which is associated with high prevalence of hypertension.