Please use this identifier to cite or link to this item: http://41.89.96.81:8080/xmlui/handle/123456789/3011
Title: Enhancing quality and safety of indigenous chicken meat processing in Kenya
Authors: Oloo, Benard Odhiambo
Keywords: Indigenous Chicken Meat Processing
Issue Date: Jul-2021
Publisher: Egerton University
Abstract: Poultry meat is a low acid food that is associated with the presence of foodborne pathogens such as Campylobacter, Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus. The study developed a Hazard Analysis and Critical Control Point (HACCP) plan for IC processing at Nakuru Slaughter house.It also evaluated metagenomics of microbial ecology of indigenous chicken along the value chain with main emphasis on the microbial characterisation based 16S rRNA for typing of pathogenic strains. The results from IC ecotypes were contrasted to that of the broiler. The sensory quality of IC under intensive system was evaluated based on Quantitative Descriptive Analysis (QDA) and Just About Right (JAR) scale by a trained panel of 13. The nutritional quality of indigenous chicken was evaluated by proximate analysis based on AOAC official methods, while fatty acid profile was determined using a Gas Chromatograph interfaced with Flame Ionisation Detector, GC-FID. Amino acid profile was determined based on PiCO Tag, by derivatization in Reverse Phase High Performance Liquid Chromatography, RP-HPLC attached to RF2000 Fluorescence detector. One dimensional SDS-PAGE analysis was used to evaluate the molecular weight profile of sarcoplasmic and myofibrillar proteins. Protein isolates’ functionality was studied through, digestibility, solubility, emulsification and foaming capacities. Nakuru top market slaughter house demonstrated a process out of control hence high prevalence of pathogenic microorganisms such as Salmonella(16%), Staphylococcus Aureus (15.7%). Four Critical Control Points (CCPs)to deal with the identified hazards were reported. The farm had CCP1 to eliminate antibiotic residues, CCP2-was at the final rinse to eliminate microbial contamination (E. coli and Listeria), CCP3 at packaging to eliminate any chemical toxins from packaging material and CCP4 at storage to eliminate E. coli proliferation. There was significant effect P<0.05 of IC on a 9 point QDA scale for aroma (5.17 and 4.39), flavour (5.52 and 4.3), and brown colour intensity (3.89 and 6.94) for breast and thigh respectively. The amino acid profile, registered the highest value for Glutamic acid (14.3 g/100g) which correlates well to the taste of chicken. The ratios of omega -6: omega -3 was above the generally recommended ratio of 4:1. The Kakamega ecotype had the lowest ratio (9:1), suggesting better source of nutrition. Distinct protein band pattern was reported between sarcoplasmic (12) and myofibrillar maximum of 10. IC microbiome hadwider diversity and relative abundance of novel bacteria associated with improved heath, feed intake, and utilisation of vegetable-based diets. Thestudy recommends complete implementation of designed HACCP to guarantee safety and exploitation of knowledge of IC protein functionality and microbiome composition to improve IC’s processing quality and safety.
URI: http://41.89.96.81:8080/xmlui/handle/123456789/3011
Appears in Collections:Faculty of Agriculture

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