QUALITY ATTRIBUTES OF A SALTED PORK PRODUCT, UNAM INUNG, IN CALABAR, NIGERIA

Abstract

Unam inung (Ui), a popular salted pork product produced and consumed locally in Calabar metropolis has dwindled in popularity due to the non-availability of standard recipe leading to high variation in its quality. A standard recipe for Ui could boost its production and also make it a popular commercial meat product. However, a standardised salt inclusion level and technique for Ui production is yet to be adequately documented. Hence, quality attributes of Ui prepared using varying table salt concentrations, pork cuts and processing methods were assessed. Samples of Commercial Ui (CUi) from three processors (P1, P2, P3) were assessed for their proximate composition and Total Bacteria Count (TBC, log cfu/g) using standard procedures. Freshly harvested pork bellies were sectioned into five slabs 129.54 x 216.2 x 26.9mm dimension each weighing 500g. Each slab was dry-rubbed with 0, 5, 10, 15 and 20 % Table Salt (TS) w/w in a completely randomised design in triplicate. The slabs were stacked, sundried and reshuffled at two-day intervals for eight days. Weight Loss (WL, g), TBC, Lipid Oxidation (LO, mg/kg), and the proximate compositions were determined following standard procedures. Pork from belly, ham, shoulder, and loin of similar dimensions were sectioned into slabs and dry rubbed with 15% TS. The pork cuts were kept raw, smoked or sun-dried in a 3x4 factorial arrangement in a completely randomised design. Proximate composition and TBC were determined. Data were subjected to descriptive statistics, regression and ANOVA at α0.05. The CUi had similar crude protein content while, the ash (%) in P2 (6.5±1.0) and P3 (6.8±1.0) were significantly higher than in P1 (4.0±1.0). The ether extracts of 21.6±1.0% (P1) and 20.0±1.0% (P3) were similar but higher than 17.3±1.3% (P2). The TBC of 3.36 ±0.02 (P2) was higher than 3.17±0.20 (P3) and 3.07±0.11(P1). The WL reduced progressively with increased addition of TS from 32.5±6.0 (5%), 24.5±3.3 (10%), 21.3±1.0 (15%) to 17.1±0.6 (20%). Significantly lower TBC of 3.2±0.2 was in Ui rubbed with 15% TS than 8.1±0.1 (0%), 5.5±0.1 (5%), 3.5±0.2 (10%) and 3.5±0.1 (20%). The relationship between TS inclusion levels in Ui and TBC (R2=0.99) was significant. The LO of 0.616±0.01 (10%) and 0.634±0.012 (15%) were similar but higher than 0.174±0.012 (0%), 0.195±0.008 (5%) and 0.484±0.013 (20%). Ash (%) content of 25.4±1.9 and 27.2±0.1 in 15% and 20% TS slabs were higher than 18.7±2.5 and 9.2±1.1 in 10% and 5% TS slabs, respectively. Ether extracts of 25.3±3.1 (5%) and 23.8±4.3 (20%) were significantly higher than 17.8±2.7 (10%) while 21.25±1.0 (15%) was similar to 5, 10 and 20% treatments. The CP of 29.08±2.85 (5%) was significantly higher than 19.88±1.73 (10%), 23.32±2.50 (15%), and 23.46±4.06 (20%). Effects of interaction of processing methods and meat cuts on proximate composition of Ui were significant. The TBC of 3.2± 0.1 in raw meat cut was significantly higher than 3.06±0.01 (sundried) and 3.09±0.05 (smoked) meat samples. Dry-rubbing pork with 15% w/w table salt lowered total microbial load while smoking and sun-drying enhanced the shelf life.