International Journal of Chemical and Biomolecular Science
Articles Information
International Journal of Chemical and Biomolecular Science, Vol.1, No.3, Oct. 2015, Pub. Date: Aug. 17, 2015
Effects of Water Soaking on the Nutritional Compositions of Beef in Nigeria: A Review
Pages: 129-133 Views: 2579 Downloads: 848
Authors
[01] M. T. Usman, Department of Pure and Industry Chemistry, Bayaro University Kano, Kano State, Nigeria.
[02] A. S. Tanko, Biochemistry Department, Bauchi State University, Bauchi State, Nigeria.
[03] A. J. Alhassan, Biochemistry Department, Bayaro University Kano, Kano State, Nigeria.
Abstract
Effects of butcher men attitudes of increasing bulk by water soaking, on nutritional and mineral composition of beef was evaluated. The beef sample was grouped into five (I-V) and soaked at different time intervals of 30 minutes for 2hrs (0 - 2 hrs). The % moisture content of soaked blots sample was determine and the % proximate composition (protein, fat, ash and carbohydrates) and vitamins (B2 and B6) were determined as dry weigh matter (DWM) including the elemental compositions. The moisture content was found to increased significantly (P<0.05) with soaking periods. The nutritional contents were significantly (P<0.05) decrease with increase in soaking periods, this may be associated with lost to soaking water. Despite significant decrease in cumulative mineral index (% ash) there was no significant decrease in concentration of individual mineral content of the beef with increase in soaking period, this may be associated with existence of these element in form of matrix. Soaking was found to significantly reduce the nutritional quality of beef with great effects on its mineral element contents because only moisture content of the sample A (control) was found to be (28.5%) which was lower than that of other samples when compared. The difference or variation is due to their different time interval of soaking. But the carbohydrate, protein, Lipid, Ash, vitamins and minerals contents of the sample A (control) was found to be higher than that of other sample when compared. The Management concerned who are working in meat processing house (abattoir) should make sure that all the meat at the butcher or in the supermarket meet health and food safety regulations and must check that hygienic conditions and work practices and animal welfare standards are maintained during meat processing, packing and storage by doing tests, developing quality assurance systems and conducting internal audits.
Keywords
Abattoir, Beef, Soaking, Time Intervals, Proximate Compositions, Vitamins and Mineral Elements
References
[01] H. McGee (2004), the science and Lore of the Kitchen. New York, Scribner pp.148
[02] G.A Ordway and D.J Garry (2004), Myoglobin an essential hemoprotein in striated muscle. J. Exp. Biol. Pp. 207
[03] A, J Shubbhangin (2002), Nutrition and Diabetic. 2nd Edition. Tale McGraw – Hill Companies, New York pp. 417
[04] H. Milligan, G. Cunningham and L. Travisan (2001), Minerals in Australian: Fruits and Vegetables Food Standards in Australia. Pp. 223
[05] J, F Gracey, D.S Collins (1992), Meat Hygiene 9th Edition. ELBS founded by the British Government. pp. 1-70, 290
[06] M, N Hamilton, E.N whitney and F.S size (1991), Nutrition, concepts and controversies. 5th Edition, ES publishing company, paul new York, los Angeles and san Francisco pp.178
[07] Charles Alais, Guy Linden (1991), Food Biochemistry, 1st Edition. Aspen publisher pp.174
[08] L, O Nelson, M, M Cox (1990), Lelinnger Principle of Biochemistry, 3rd Edition. McMillan worth Publishers, New York pp. 293
[09] W.H.O Geneva (1990), Diet Nutrition and the prevention of chronic Diseases. Report of a WHO study group series 797 Switzerland pp.33-50
[10] J. Andrew, Mc common, Stephen C Harvey (1987). Dynamics of proteins Nucleic Acids. 1st Edition, New York pp. 22-30
[11] H.J Egan Kirk, R.S sawyer (1981), the chemical Analysis of Food 8th Edition, Churchill living stone medical Division of Longman Group Limited pp. 122
600 ATLANTIC AVE, BOSTON,
MA 02210, USA
+001-6179630233
AIS is an academia-oriented and non-commercial institute aiming at providing users with a way to quickly and easily get the academic and scientific information.
Copyright © 2014 - American Institute of Science except certain content provided by third parties.