Volume 7, Issue 1, March 2019, Page: 10-14
Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria
Aisha Abdullahi Bida, Department of Chemistry, Faculty of Science, Nigerian Defence Academy, Kaduna, Nigeria
Received: Apr. 13, 2019;       Accepted: May 20, 2019;       Published: Jun. 10, 2019
DOI: 10.11648/j.ab.20190701.13      View  21      Downloads  8
Abstract
The effect of storage and cooling time (0, 1, 3, 7 and 28 days) on the nutritional quality of guinea fowl (Numida meleagris) was assessed in terms of crude protein, moisture, ash, fat, carbohydrate, minerals (calcium, zinc, iron and potassium) and microbial content. Crude protein was determined using Kjedahl method, moisture, ash and fat content were determined using AOAC methods, carbohydrate was estimated by difference and the minerals using AAS methods (for Calcium, Zinc and Iron) and AES (for Potassium). The result of crude protein, moisture and fat content were observed to decrease as storage time increases. Moisture content ranged from 67.70 to 66.50%, ash content from 0.98 to 1.01%, fat content from 2.31 to 2.19%, crude protein content from 20.20 to 19.13% and carbohydrate content from 8.79 to 11.17%. The ash content fluctuates between the same ranges while the carbohydrate content increases with increased in storage time. The minerals content decreases with increase in storage time and the microbial analysis shows freezing inhibited the growth of bacteria which is the main cause of meat spoilage. The study showed that the meat samples could be kept in a frozen state without spoiling but the nutritional content where altered as storage time increased.
Keywords
Numida meleagris, Meat, Poultry, Storage and Cooling Effects
To cite this article
Aisha Abdullahi Bida, Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria, Advances in Biochemistry. Vol. 7, No. 1, 2019, pp. 10-14. doi: 10.11648/j.ab.20190701.13
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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