Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky

The impact of Capsicum chinense concentration and salt varieties on cholesterol oxides, physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a sundried beef jerky, was assessed. Kilishi (KL) was prepared from sundried strips of Biceps femoris and marinated with either 2 % Sodium chloride (NaCl) + 7 % fresh Capsicum chinense (CC) (KL−1), 1 % NaCl + 1 % Potassium chloride (KCl) + 7 % CC (KL−2), 1 % NaCl + 1 % Potassium citrate (C₆H₅K₃O₇) + 7 % CC (KL−3), 1 % NaCl + 14 % CC (KL-4), 1 % KCl + 14 % CC (KL-5) or 1 % C₆H₅K₃O₇ + 14 % CC (KL-6), and stored at 29 ± 1 °C for 90 d. The partial or total replacement of NaCl lowered (P < 0.05) the Na content in KL. The KL samples treated with 14 % CC had lower (P < 0.05) 25-hydroxy cholesterol, cholesta-3,5-dien-7-one, carbonyl, pH, malondialdehyde, and lightness and greater (P < 0.05) redness and Lactobacillus counts than those treated with 7 % CC. The chemical composition, sensory scores and water activity were unaffected by the additives. The taste, flavor, and overall acceptance scores of KL decreased (P < 0.05) after 30 days of storage. The substitution of KCl and C₆H₅K₃O₇ for NaCl and the increase in CC concentration from 7 to 14 % lowered the Na content and selected cholesterol oxides, respectively, without impairing the organoleptic traits of Kilishi.