ABSTRACT

Meat and Fish pies were processed from wheat flour, margarine, Irish potatoe, salt, groundnut oil, beef and sardine preserved with ginger (Zingibar officinale Roscox), sodium nitrate and sorbitol at different concentrations. (0.5. 1 .2m1 and I .5m1 in 200g of meat, sardine). It was baked in an oven lhr 3o minutes at temperature 1 50°c and was cooled to 25°c, then stored at ambient temperature on shelf. Microbial analysis, sensory evaluation of the different product were assessed. The bacteria count of the blend 0.5m1 in 200g of meat of' sorbilol preservative gave the highest number of microbes (5.40 x 10 cfu/ml) and the least at I .5m1 in 200g of 1.2 x I 0 cfu/ml on the 3rd day while for the fungal count sorbilol at 0.5m1 in 200g of meat gave the highest number of microbial count of (5.9 x I 0 cfu/ml) on the 12t1i day and (1 .6 x I 0 cfu/ml) for mcatpic on the 3rd day. The combination of ginger/sodium nitrate the highest was (5.00 x I ) cfu/ml) on the 121h day. While the least was 1 .7 x I 0 cfu/ml at I Sm! in 200g. For fIsh pie the highest number of microbial on the day count was (6.0 x I 0 cfu/ml) on the l2 day while the least was 1 .2 x I 0 cfu/ml in 200mg meat on the 3rd day.For fungi the highest was (6.4 x l0 clu/mi) on the I 2 day at 0.5m1 in fish pie which the least was (5.40 x I 0 chuum!) at I .sml in 200g meat on the 3(1 day. For the combination of the two preservatives ginger/sorbito! gave the highest (5.4 x 1 0 cliu/ml)at 0.5in1 in 200g of meat and 1.6 x I cfu/ml al 1 .5m1 in 200g meal. In the sensory characteristics accessed ginger blend gave the best accepted blend. The fungi isolated were Geotrichum spp and penicium spp. While bacteria were lactobocillus spp. streptococcus. spp. Bacillus spp, Pseudomonas spp. and Salmonella spp which was isolated on the 1 2th day of storage.