Organoleptic and Microbiological Aspects of Roasted Suya Sold in Selected Stand-Locations in Niger Delta, Nigeria

Abstract

The organoleptic and microbiological aspects of suya was carried out to assess the level of microbial contamination of roasted suya sold in selected stand-locations in Ozoro headquarters of Isoko North Local Government Area of Delta State. The suya samples were analyzed for total viable bacteria conform and mould. It was also subjected to organoleptic assessment for flavour and aroma, texture, appearance and palatability (taste). The results indicate that the counts were significantly (p< 0.05) higher in cold roasted suya than hot roasted suya. The high counts are indications of low temperature applied during processing and poor hygienic practices which could be through handling of suya using dirty hands, sneezing or coughing, dirty tables and utensils. The results also revealed that there was no conforms detected among the stand locations. A significant improvement in the sensory panel evaluation scores for flavor and aroma, appearance. Texture has been observed. Reheating of roasted suya after purchase before eating will therefore reduced pathogenic micro-organisms that can cause diseases to mankind.