Effects of Different Cooking Methods on Heavy Metals Level in Fresh and Smoked Game Meat

Kobia Joyce,Emikpe Bo

doi:10.4172/2157-7110.1000617

Abstract

This study investigated the effects of different cooking methods on heavy metals levels in fresh and smoked bush meat. Thirty-five fresh meat samples were washed thoroughly before employing the three different cooking methods (boiling, grilling and frying). Smoked meat samples obtained from central market were subjected to only boiling. Samples were protein digested and the digested solution was submitted to the Ghana Atomic Energy Commission for analysis. The Atomic Absorption Spectrometer was employed to detect the presence and concentration of heavy metal in game meats: (Iron (Fe), Copper (Cu), Cadmium (Cd), Lead (Pb), Manganese (Mn) and Zinc (Zn)). The data obtained was analyzed with a one- way analysis of variance. Results showed that different cooking methods had significant effect on heavy metals concentration with boiling increasing Fe, Pb, and Cu concentrations but reduced Zn (zinc) and Mn (manganese) concentration. Grilling increased Fe and Cu concentrations, but reduced Pb, Zn and Mn concentrations. Frying decreased Fe, Cu and Mn but increased Zn and Pb concentrations; lastly Cadmium (Cd) concentrations were within the recommended range and were not affected by any of the cooking methods. It is therefore recommended that consumers of game meat should be encouraged to subject fresh game meat to grilling which has the capacity to reduce the concentration of the most toxic heavy metal (Pb). These findings shall inform measures in consumer safety.

Highlights

Wildlife is identified as a potential source of animal protein and income for rural households
The average fresh meat concentration of manganese was 5.16 ppm but after employing them into the three cooking methods, boiling reduced the manganese concentration to 0.64 ppm, frying reduced it 0.84 ppm and grilling reduced it to 0.41 ppm
After boiling, the concentration increased to 1.09 ppm, frying reduced it to 0.56 ppm and after grilling it increased to 1.99 ppm

Summary

Introduction

Wildlife is identified as a potential source of animal protein and income for rural households. The most commonly hunted bush meat animals are bats, squirrels, grasscutter, giant rats, guinea fowls and snakes [1]. These animals are regularly consumed only on ceremonial and festive occasions and not a regular source of food [2,3]. The demand for grasscutter meat has been met through hunting from the wild This has been done by the use of guns, cutlasses, chase dogs, baiting with chemicals, and by bush burning [7]. According to Omojola et al [12], meat has the potential of accumulating toxic minerals and represents a major source of heavy metals for human consumption which poses as danger to animal and human health [13,14]

Methods

Results

Discussion

Conclusion