EFFECT OF FRYING TIME ON PROXIMATE AND ORGANOLEPTIC PROPERTIES OF BEEF FRIED WITH SHEA BUTTER OIL

Abstract

The effect of frying time on proximate and organoleptic properties of beef fried with Shea butter oil was investigated. The meat type was purchased from Abattoir in Igboora 45 minutes after slaughtering, chilled and transported to the meat laboratory. The meat type was cut into 3 – 4 cm length, washed with distilled water, then boiled for 30 minutes with other ingredients and later fried with Shea butter oil at different frying time of 10 minutes, 15 minutes and 20 minutes in a completely randomized design. The fried meat was subjected to proximate and organoleptic analysis. Crude protein was significantly higher in 15 minutes frying time with least at 20 minutes frying time. Although, there was no significant different in ash, ether extract and crude fibre but 20 minutes frying time had the least values. 10 minutes frying time had the highest moisture content while 20 minutes frying time had the lowest. The highest colour, juiciness and texture was recorded in 20 minutes frying time while flavor, tenderness and overall acceptability was higher in 10 minutes frying time. In conclusion, in terms of proximate analysis, 15 minutes frying time was well favored while 10 minutes frying time was well favored in organoleptic evaluation.