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

Jamila Yakasai; Fatima Abubakar; Hafsat Tukur Rumah

doi:doi:10.11648/j.sjac.20200802.11

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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

Jamila Yakasai, Fatima Abubakar, Hafsat Tukur Rumah

Published in Science Journal of Analytical Chemistry (Volume 8, Issue 2)

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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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
PY  - 2020
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

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

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Plain Text BibTeX RIS

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

Copy | Download

@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}
}

Copy | Download

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
PY  - 2020
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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