Science Journal of Analytical Chemistry

| Peer-Reviewed |

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: Feb. 14, 2020    Accepted: Feb. 27, 2020    Published: Mar. 17, 2020
Views:       Downloads:

Share This Article

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.

DOI 10.11648/j.sjac.20200802.11
Published in Science Journal of Analytical Chemistry ( Volume 8, Issue 2, June 2020 )
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), 2024. Published by Science Publishing Group

Keywords

Protein, Tilapia, Catfish, Cow, Goat, Ram

References
[1] Jeong, H., Mason, S., Barabási, A and Oltvai, Z. N. (2001). Lethality and centrality in protein networks. Nature., 411, 41–42.
[2] Harvard School of Public Health (2019). Protein. Culled from https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/html
[3] Brazier, Y. (2018). How much protein does a person need? Culled from https://www.medicalnewstoday.com/articles/196279.php Reviewed by Katherine Marengo MD.
[4] Carbone. W and Pasiakos, S. M.(2019). Dietary Protein and Muscle Mass: Translating Science to Application and Health Benefit. Nutrients., 11 (5): 1136.
[5] World Health Organization (2007). Food and Agriculture Organization of the United Nations. United Nations University. Joint Expert Consultation on Protein and Amino Acid Requirements in Human Nutrition. WHO; Geneva, Switzerland: Protein and Amino Acid Requirements in Human Nutrition: Report of a Joint WHO/FAO/UNU Expert Consultation. (WHO Technical Report Series).
[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.
[7] Wolfe R. R and Miller S. L. (2008). The recommended dietary allowance of protein: A misunderstood concept. JAMA., 299: 2891–2893.
[8] Wu, G. (2009). Amino acids: metabolism, functions, and nutrition, Amino Acids., 37, 1–17.
[9] Gabriel, A. S and Uneyama, H. (2013). Amino acid sensing in the gastrointestinal tract. Amino Acids., 45 (3): 451–461.
[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.
[11] Leitzmann, C. (2003). Encyclopedia of Food Sciences and Nutrition: Protein Deficiency. 2nd Edition. Academic Press, Pages 4864-4867.
[12] Perkins, S. (2019). Comparison Between Beef & Fish Nutritional Content. Culled from https://www.livestrong.com/article/378459-comparison-between-beef-fish-nutritional-content/html.
[13] Leygonie, C., Hoffman, L. C and Britz, T. J. (2012). Impact of freezing and thawing on the quality of meat: Review. Meat Science., 91 (2): 93-98.
[14] Food and Agriculture Organization (FAO) (2015). Animal Production and Health Division, sources of meat. www.fao.org/meat/backgr_sources.html
[15] Ofudje, E. A., Akiode, K. O., Okon, V. E., Oduleye, O. S and Williams, D. O. (2014). Proximate and Elementary Analysis of Catfish reared in River and Pond system in Ogun State, Nigeria. actaSATECH 5 (2): 20-26.
[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.
[17] Craig, S. (2009). Understanding Fish Nutrition, Feeds and Feeding. Culled from www.virginiastateuniversity.pubs.ext.vt.edu/420/420-256. Html. Posted on the 1st May, 2009.
[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.
[19] Miller, E. L. (2006). Protein Nutrition requirements of farmed livestock and dietary supplu; FAO corporate document repository. Culled from www.fao.org/docrep/007/ y5019e/y5019 e06.html.
[20] Nnadozie, C. U., Birin-Yauri, U. A., Muhammad, C and Umar, A. (2014). Assessment of some dairy products sold in Sokoto Metropolis, Nigeria. International Journal of Advanced Research in Chemical Science 1 (10): 31-37.
[21] George, R. M., Harper, J., Dary, J and Becchetti, T. (2017). Livestock Production. Available at www.rangelandarchive.ucdavis.edu/Annual_Rangeland_Handbook/livestockproduction.html.
[22] Salawu, S. O., Arannilewa, S. T., Sorungbe A. A and Ola-Salawu, B. B. (2005). Effect of frozen period on the chemical; Microbiological and sensory Quality of frozen Tilapia fish (sarotherodan. galiaenus). African Journal of Biotechnology 4 (8): 852-855.
[23] Ukenye, E. A and Kolade, O. Y. (2015). Effect of Freezing Length on the Physical Characteristics and Nutritional Value of Croaker fresh fish. Pakistan Journal of Nutrition 14 (5): 284-286.
[24] Aberoumand, A. (2013). Impact of Freezing on Nutritional Composition of some-less known selected fresh fish in Iran. International Food Research Journal 20 (1): 345-350.
Cite This Article
  • 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

    Copy | Download

    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

    Copy | Download

    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://download.sciencepg.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  - 

    Copy | Download

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

  • Section