COMPARISON ON THE EFFECT OF FREEZING PERIOD ON THE pH AND MINERAL CONTENT OF MEAT, TILAPIA AND CATFISH SOLD WITHIN KADUNA NORTH AND SOUTH LOCAL GOVERNMENT AREAS OF KADUNA STATE

  • J. Yakasai Department of Chemistry, Water Resources Institute, Kaduna State,

Abstract

Cow, Ram, Goat, Catfish (Clarius gariepinus) and Tilapia fish (Oreochromis noliticus) flesh were examined for pH and mineral elements during a freezing period from Day 1- Day 30. The pH of the meat/fish samples were determined using a pH meter; the mineral content (Fe, Mg and Ca) were determined using the Atomic Absorption Spectrophotometer, while Na and K were determined using Flame Photometry. The mean mineral element contents of the meat and fish in the analysed period were Fe (0.69±0.22), Na (5.41±0.71), K (2.70±0.43), Mg (1.09±0.14) and Ca (0.46±0.16) for Cow. Fe (1.10±0.74), Na (5.92±1.22), K (2.49±0.14), Mg (0.90±0.28) and Ca (0.33±0.10) for Ram. Fe (0.85±0.54), Na (6.77±1.74), K (2.27±0.49), Mg (0.85±0.24) and Ca (0.40±0.17) for Goat.  Fe (0.85±0.42), Na (5.36±0.65), K (2.91±0.35), Mg (1.11±0.06) and Ca (0.38±0.05) for Catfish.  Fe (1.15±0.92), Na (6.58±0.42), K (2.70±0.33), Mg (1.35±0.37) and Ca (0.63±0.21) for Tilapia. All mineral contents were below the Recommended Dietary Intake due to the storage effect. It is therefore recommended that fresh meat and fish storage in refrigerators should not be for more than 10 days.

Published
2021-01-03
Section
ARTICLES