Quality Changes in Packaged Kilishi During Storage at Different Temperatures in Kano

Kilishi quality deterioration during storage is an important commercial challenge for producers in Kano State, North West Nigeria, where the product is distributed across national markets. This study evaluates changes in physicochemical, microbiological, and sensory quality of kilishi packaged in low-density polyethylene and stored at 25, 35, and 45 degrees Celsius over a 90-day period. Kilishi was produced from beef following a standardised spice blend preparation using groundnut paste, onion, ginger, and pepper. Quality parameters evaluated at 15-day intervals include water activity, moisture content, peroxide value, thiobarbituric acid reactive substances, total plate count, yeast and mould count, and sensory acceptability assessed by 25 trained panellists. Results showed that samples stored at 45 degrees Celsius developed significantly elevated thiobarbituric acid reactive substances values by day 30, indicating accelerated lipid oxidation. Microbiological counts remained within acceptable limits at 25 and 35 degrees Celsius through day 75, while samples at 45 degrees Celsius exceeded recommended limits by day 60. Water activity remained below 0.75 across all temperature treatments, which was attributed to effective initial drying. Sensory acceptability declined most sharply in the 45 degrees Celsius treatment due to rancid flavour development. The study draws on recent literature on shelf-stable traditional meat products in West African tropical climates. Findings provide evidence-based storage temperature guidance for kilishi distributors and retail stockists in Kano. Keywords: kilishi, storage temperature, lipid oxidation, shelf life, quality