Tsire is a popular Nigerian stick meat commonly produced by grilling of sliced and spiced
beef meat hanged on tips of sharpened sticks. The process of grilling initiates
characteristic flavour development in the product, making it appealing to consumers.
Unfortunately, sellers of the product do not usually exhaust their sales and product may be
left over till second day or more. This may adversely affect the flavour appeal and
acceptability of the product. In the present study, the flavour compounds associated with
tsire during storage were characterized using solid phase mass extraction-Gas
chromatography mass spectrophotometry (SPME-GCMS) with a view to assessing the
effect of storage period on flavour profile and consumers’ acceptability. Ninety flavour
compounds were characterized from the product and these include nineteen alcohols
(21%), four esters (4%), eight acids (9%), four aromatic/cyclic hydrocarbons (4%), fifteen
alkanes/alkenes (17%), nine nitrogenous compounds (10%), five aldehydes (6%), two
furans (2%) and six uncategorized compounds (7%). Acetone, 2-butanone,
3-hydroxy-3-methyl-2-butanone and 3-hydroxy-2-butanone (acetoin) were the key
ketones which increased significantly (p
Olaoye, O. (2018). A Preliminary Study on the Effect of Storage Period on Flavour Profile and Consumers’ Acceptability of Tsire, a Nigerian Stick Meat. Afribary. Retrieved from https://track.afribary.com/works/a-preliminary-study-on-the-effect-of-flavour-profile-and-consumers-acceptability
Olaoye, Olusegun "A Preliminary Study on the Effect of Storage Period on Flavour Profile and Consumers’ Acceptability of Tsire, a Nigerian Stick Meat" Afribary. Afribary, 21 Nov. 2018, https://track.afribary.com/works/a-preliminary-study-on-the-effect-of-flavour-profile-and-consumers-acceptability. Accessed 20 Nov. 2024.
Olaoye, Olusegun . "A Preliminary Study on the Effect of Storage Period on Flavour Profile and Consumers’ Acceptability of Tsire, a Nigerian Stick Meat". Afribary, Afribary, 21 Nov. 2018. Web. 20 Nov. 2024. < https://track.afribary.com/works/a-preliminary-study-on-the-effect-of-flavour-profile-and-consumers-acceptability >.
Olaoye, Olusegun . "A Preliminary Study on the Effect of Storage Period on Flavour Profile and Consumers’ Acceptability of Tsire, a Nigerian Stick Meat" Afribary (2018). Accessed November 20, 2024. https://track.afribary.com/works/a-preliminary-study-on-the-effect-of-flavour-profile-and-consumers-acceptability