Effects of Sodium Citrate and Garlic on Organoleptic Properties, Proximate Composition, Free Fatty Acid and Thiobarbituric Acid Levels of Treated Smoke-Dried Meat Stored at Ambient Temperatures

Amin Igwegbe, O.1*, Paul Idakwo, Y.1, Hauwa Yusuf, L.2, Gervase Agbara, I.1, Amina Maijalo, I.1 & Fatima Abubakar1

1Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Borno State, Nigeria
2Department of Food Science and Technology, Faculty of Agriculture, Bayero University Kano, Kano State, Nigeria

Dr. Amin Igwegbe, O., Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Borno State, Nigeria.

Keywords: Sodium Citrate; Garlic; Free Fatty Acid; Altona Smoker; Organoleptic Property


The objective of this study is to determine the possible effects of varying levels of sodium citrate and garlic paste on composition and quality parameters of treated smoke dried meat stored at ambient temperature for twelve (12) weeks. Results obtained indicate that the treatments significantly

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