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Comparison on the Effect of Freezing Period Between the Protein Content of Cow, Goat, Ram Meat from Tilapia and Catfish from Kaduna State, Nigeria

Received: 14 February 2020     Accepted: 27 February 2020     Published: 17 March 2020
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Abstract

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.

Published in Science Journal of Analytical Chemistry (Volume 8, Issue 2)
DOI 10.11648/j.sjac.20200802.11
Page(s) 41-44
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), 2020. Published by Science Publishing Group

Keywords

Protein, Tilapia, Catfish, Cow, Goat, Ram

References
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[6] Trumbo P., Schlicker S., Yates A. A and Poos, M. (2005) Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients) National Academies Press; Washington, DC, USA.
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[10] Wu, G., Fanzo, J., Miller, D. D., Pingali, P., Post, M., Steiner, J. L and Thalacker‐Mercer, A. E. (2014). Production and supply of high‐quality food protein for human consumption: sustainability, challenges, and innovations. Ann. N. Y. Acad. Sci., 1321 (1): 1–19.
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[16] Olayemi, F. F., Adedayo, M. R., Bamishaiye, E. I. and Awagu, E. F. (2011). Proximate composition of Catfish (Clarias gariepiaus) smoked in Nigeria Stored Products Research Institutes (NSPRI): Developed Klin. International Journal of Fisheries and Aquaculture 3 (5): 96-98.
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[18] Keremah, R. I and Amakiri, G.(2013). Proximate Composition of nutrients in Fresh adult catfishes: Chrysichthys nigrodigitatus, Heterobranchus bidorsalis and Clarias gariepinus in Yenagoa, Nigeria. Greener Journal of Agricultural Science 3 (4): 291294.
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  • APA Style

    Jamila Yakasai, Fatima Abubakar, Hafsat Tukur Rumah. (2020). 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, 8(2), 41-44. https://doi.org/10.11648/j.sjac.20200802.11

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    ACS Style

    Jamila Yakasai; Fatima Abubakar; 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. Sci. J. Anal. Chem. 2020, 8(2), 41-44. doi: 10.11648/j.sjac.20200802.11

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    AMA Style

    Jamila Yakasai, Fatima Abubakar, 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. Sci J Anal Chem. 2020;8(2):41-44. doi: 10.11648/j.sjac.20200802.11

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  • @article{10.11648/j.sjac.20200802.11,
      author = {Jamila Yakasai and Fatima Abubakar and Hafsat Tukur Rumah},
      title = {Comparison on the Effect of Freezing Period Between the Protein Content of Cow, Goat, Ram Meat from Tilapia and Catfish from Kaduna State, Nigeria},
      journal = {Science Journal of Analytical Chemistry},
      volume = {8},
      number = {2},
      pages = {41-44},
      doi = {10.11648/j.sjac.20200802.11},
      url = {https://doi.org/10.11648/j.sjac.20200802.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20200802.11},
      abstract = {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.},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Comparison on the Effect of Freezing Period Between the Protein Content of Cow, Goat, Ram Meat from Tilapia and Catfish from Kaduna State, Nigeria
    AU  - Jamila Yakasai
    AU  - Fatima Abubakar
    AU  - Hafsat Tukur Rumah
    Y1  - 2020/03/17
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    N1  - https://doi.org/10.11648/j.sjac.20200802.11
    DO  - 10.11648/j.sjac.20200802.11
    T2  - Science Journal of Analytical Chemistry
    JF  - Science Journal of Analytical Chemistry
    JO  - Science Journal of Analytical Chemistry
    SP  - 41
    EP  - 44
    PB  - Science Publishing Group
    SN  - 2376-8053
    UR  - https://doi.org/10.11648/j.sjac.20200802.11
    AB  - 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.
    VL  - 8
    IS  - 2
    ER  - 

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Author Information
  • Department of Chemistry, Water Resources Institute, Kaduna, Nigeria

  • Department of Applied Science, Kaduna Polytechnic, Kaduna, Nigeria

  • Department of Chemistry, Kaduna State University, Kaduna, Nigeria

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