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.
Highlights
In most developing countries, including Nigeria, fresh meat forms a significant proportion of meat intake [1]
The carbohydrate content of the samples increased during refrigerating, which increased from 8.77% before refrigerating to 11.20 after 28th day and these effects might be due to reduction of moisture level from slaughter plus the freezing period of the meat
George and Aguiar reported that reindeer meat can be frozen for up to a year without compromising quality in their work to determine the effect of reindeer meat quality of frozen storage for 12 months [19]
Summary
In most developing countries, including Nigeria, fresh meat forms a significant proportion of meat intake [1] It is either eaten cooked or processed into other forms to avoid associated spoilage. The metabolic activity of the ephemeral microbial association which prevails in a meat ecosystem under certain aerobic conditions, or generally introduced during processing, leads to the manifestation of changes or spoilage of meat [4]. The population of Pseudomona to the level of 107-8 CFU/g, has been attributed to slime and off-odours formation In practice both these characteristics become evident when the Pseudomona have exhausted the glucose and lactate present in meat and begin to metabolise nitrogenous compounds such as amino acids. This study was carried out to determine the storage and cooling time effect on the levels of protein, carbohydrate, fat, ash, moisture and minerals in guinea fowl, a meat commonly consumed in Kaduna, Nigeria
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