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Physico-Chemical and Microbiological Analyses of A Smoke-Dried Meat Product (Kamsa) During Six Months Storage Period

Author

Listed:
  • Hauwa L Yusuf

    (Department of Food Science and Technology, Bayero University Kano, Nigeria)

  • Amin O Igwegbe
  • Paul Y Idakwo

    (Department of Food Science and Technology, University of Maiduguri, Nigeria)

  • Gambo Ahmad
  • Abashe Sani

    (Department of Food Science and Technology, Kano State University of Science and Technology, Nigeria)

Abstract

Fresh beef with low moisture content from skeletal muscle was used to produce the sample based on a standardized method. The sample produced was sterilized, packaged, and stored as the sample stock for further analyses over a period of six months. Data was generated from the proximate, chemical, and microbiological analyses of the packaged smoked-dried product. The proximate and chemical analyses showed a gradual and significant (P ≤ 0.05) decrease in moisture content from the fourth month, while the ash and protein contents showed a continuous significant (P≤0.05) increase as the storage period progressed. The fat content also decreased significantly (P≤0.05) during the third month, and then stabilized from fourth to sixth months. The Thiobarbituric Acid (TBA) content increased significantly (P≤0.05) from month 4, indicating the occurrence of oxidation reactions. The results of the microbial analyses, expressed in cfu/g indicate the presence of both bacteria and fungi, but in numbers that did not exceed the microbiological limits for ready- to- eat foods of 102 to ˂ 104 cfu/g, leading to the conclusion that kamsa could be stored at ambient temperatures for up to six months without significant deteriorative effects if properly packaged.

Suggested Citation

  • Hauwa L Yusuf & Amin O Igwegbe & Paul Y Idakwo & Gambo Ahmad & Abashe Sani, 2020. "Physico-Chemical and Microbiological Analyses of A Smoke-Dried Meat Product (Kamsa) During Six Months Storage Period," Agricultural Research & Technology: Open Access Journal, Juniper Publishers Inc., vol. 24(2), pages 48-52, April.
    • Handle: RePEc:adp:artoaj:v:24:y:2020:i:2:p:48-52
    DOI: 10.19080/ARTOAJ.2020.24.556261
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