Advances in Biochemistry

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Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria

Received: 13 April 2019    Accepted: 20 May 2019    Published: 10 June 2019
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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.

DOI 10.11648/j.ab.20190701.13
Published in Advances in Biochemistry (Volume 7, Issue 1, March 2019)
Page(s) 10-14
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Numida meleagris, Meat, Poultry, Storage and Cooling Effects

References
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[4] Nychas, G, J., Skandamis, P. N., Tassou, C. C., Koutsoumanis, K. P. (2008). Meat Spoilage during Distribution. Meat Science 78, 77-89.
[5] Nychas, G. J and Skandamis, P., (2005). Fresh Meat Spoilage and Modified Atmosphere Packaging (MAP). In: Improving the Safety of Fresh Meat (Sofos, J. N., ed.) Cambridge, 34-40.
[6] Stanbridge, L. H., Davis, A. R., (1998). The Microbiology of Chill-stored Meat. In: The Microbiology of Meat and Poultry (Board, R. G., and Davies, A. R., eds.). Blackie Academic and Professional, London, UK. Pp. 174-219.
[7] Koutsoumanis, K. Stamatiou, A. Skandamis, P. and Nychas, G. (2006). Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat and validation of the model under dynamic temperature conditions. Applied Environment, Microbiology. 72, 124-134.
[8] Decker, E. A., Xiong, Y. L., Calvert, J. T., Crum, A. D., & Blanchard, S. P. (1993). Chemical, physical and functional properties of oxidized turkey white muscle myofibrillar proteins. Journal of Agricultural and Food Chemistry, 41, 186–189.
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[14] Shawki, H. A. S. (1998). Influence of ionizing radiation on chicken meat and fish flesh. M. Sci. Thesis. Food Science, Department. Faculty, of Agriculture Zagazig Univ. Egypt.
[15] Afifi, E. A. And El-Nashaby, F. M. (2001). Microbial decontamination of some chicken meat products by gamma irradiation. Arab. J. Of Nuclear Sci and Appl. 2(5): 46-50.
[16] Priestley, R. J. (1979). Effect of Heating on Foodstuffs. International Journal of Diary Technology, 32(3), 165
[17] Ogunmola, O. O; Taiwo, O. F. and Ayankoso, A. S. (2013). The Nutritive Value of the Meat Quality of Locally Breed Chicken, Exotic Chicken and Turkey. IOSR Journal of Applied Chemistry, 3(6), 46-50.
[18] Moreki, J. C. (2012). Chemical Analysis and Sensory Evaluation of Guinea Fowl Meat Fed Diets Containing Three Cereal Grains as Energy Sources up to 12 Weeks of Age, 2 (10). 36-42.
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Author Information
  • Department of Chemistry, Faculty of Science, Nigerian Defence Academy, Kaduna, Nigeria

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    Aisha Abdullahi Bida. (2019). 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, 7(1), 10-14. https://doi.org/10.11648/j.ab.20190701.13

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    ACS Style

    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. Adv. Biochem. 2019, 7(1), 10-14. doi: 10.11648/j.ab.20190701.13

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    AMA Style

    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. Adv Biochem. 2019;7(1):10-14. doi: 10.11648/j.ab.20190701.13

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  • @article{10.11648/j.ab.20190701.13,
      author = {Aisha Abdullahi Bida},
      title = {Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria},
      journal = {Advances in Biochemistry},
      volume = {7},
      number = {1},
      pages = {10-14},
      doi = {10.11648/j.ab.20190701.13},
      url = {https://doi.org/10.11648/j.ab.20190701.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ab.20190701.13},
      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.},
     year = {2019}
    }
    

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    T1  - Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria
    AU  - Aisha Abdullahi Bida
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    JO  - Advances in Biochemistry
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    AB  - 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.
    VL  - 7
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