Comparison on the Effect of Freezing Period Between the Protein Content of Cow, Goat, Ram Meat from Tilapia and Catfish from Kaduna State, Nigeria
Science Journal of Analytical Chemistry
Volume 8, Issue 2, June 2020, Pages: 41-44
Received: Feb. 14, 2020;
Accepted: Feb. 27, 2020;
Published: Mar. 17, 2020
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Jamila Yakasai, Department of Chemistry, Water Resources Institute, Kaduna, Nigeria
Fatima Abubakar, Department of Applied Science, Kaduna Polytechnic, Kaduna, Nigeria
Hafsat Tukur Rumah, Department of Chemistry, Kaduna State University, Kaduna, Nigeria
This study was aimed at the evaluation of the influence of freezing on the meat/fish storage of cow, ram, goat, tilapia and catfish within a period of thirty (30) days. Samples were obtained from Kaduna North and South Local Government, Kaduna State, Nigeria. The protein content of all the meat samples were analysed using kjehdahl method and values was recorded before slaughter and the observed storage period. Among the meat category, the goat meat had the highest protein content at 46.37%, while the tilapia had the highest protein content of 45.50% in the fish category. The research showed that goat meat had more protein content than all the analysed samples, followed by tilapia and ram meat had the least protein content. After the thirty (30) days freezing and storage period, the protein content of both the goat and tilapia had dropped to 38.93% and 37.62%. Amongst all the samples, ram meat had the slowest protein content diminishing effect as storage period increased. The research also showed that as storage time increases via freezing, the protein content of the analysed samples also reduces with time. The protein content in all the meat and fish samples did not meet the benchmark for protein content values but were enough for consumption.
Hafsat Tukur Rumah,
Comparison on the Effect of Freezing Period Between the Protein Content of Cow, Goat, Ram Meat from Tilapia and Catfish from Kaduna State, Nigeria, Science Journal of Analytical Chemistry.
Vol. 8, No. 2,
2020, pp. 41-44.
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