scholarly journals Polycyclic Aromatic Hydrocarbon (PAHs) and Phenols status in some smoked meat products in Nigeria

2020 ◽  
Vol 44 (4) ◽  
pp. 118-127
Author(s):  
P. O. Fakolade ◽  
E. O. Ijiwade ◽  
A. P. Adeniyi
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Moisture Content ◽  
Meat Products ◽  
Ash Content ◽  
Drying Methods ◽  
Ether Extract ◽  
Raw Meat ◽  
Three Samples ◽  
Polycyclic Aromatic ◽  
Status Data

 In under developed and developing country like Nigeria, meat is usually smoked at temperature usually above 400 C, producing Polycyclic Hydrocarbons (PAHs) and Phenols in meat Products. PAHs compound found in smoked meat exhibit a cancerous substance affecting human health while Phenols in smoked meat are responsible for the smokey aroma andtaste. 10kg of raw meat from semi-membranous muscles of 2 years old male White Fulani cattle was used for this study. The meat was cut into 2 kg each to prepare meat products namely; Kundi, Kilishi, Balangu, Suya and Asun using traditional and oven drying methods. Final samples were evaluated for PAHs, phenols, proximate composition and palatability status. Data were subjected to ANOVA at P<0.05. Results showed that, PAHs had significantly higher values (P<0.05) in Kundi Laboratory smoked, commercially Kundi and Kilishi (8.00µkg , 8.80µkg , 8.60µkg ) respectively while the least was found in Asun (2.10µkg ) for the three samples evaluated. Kilishi had the highest phenols (P<0.05) value (1.30µg), while the least was noticed in Asun having (0.10µg) in all the three samples evaluated. Kundi products had values significantly (P<0.05) higher in protein and ash content for all samples and theleast (P<0.05) in ether extract and moisture content. Balangu and Kilishi had the highest (P<0.05) ether extract while Asun had the highest (P<0.05) moisture content (51.26%, 59.26% and 58.45%) for all the samples evaluated. Balangu, Asun and Kilishi products were rated higher (P<0.05) by the panelists while Kundi products had the least. Irrespective of the processing methods used, the higher the temperature and duration used in smoking, the higher the PAHs and Phenols Compound and the more accumulatedthenutrientscomposition.  

Quality attributes and safety of processed meat products in Ibadan, Nigeria

2020 ◽  
Vol 45 (4) ◽  
Author(s):  
O. B. Jegede ◽  
O. A. Ogunwole ◽  
A. B. Omojola
Keyword(s):  
Heterotrophic Bacteria ◽  
Meat Products ◽  
Cholesterol Content ◽  
Processed Meat ◽  
Ether Extract ◽  
Heterocyclic Aromatic Amine ◽  
Polycyclic Aromatic ◽  
Global Concern ◽  
Ibadan Nigeria

Consumption of processed meat products has greatly increased due to availability and accessibility of ready to eat meat products. Despite increased patronage of ready to eat meat products, food safety implication of processed ready-to-eat-meat products is of global concern. Against this background, this study was aimed at assessing the quality and safety of processed ready to eat meat products sold in Ibadan. Samples of asun, suya and kundi were randomly collected from four selected markets in Ibadan metropolis and subjected to chemical analyses. The total cholesterol content in suya (1538.00 mg/100mg) was significantly higher (P<0.05) than in asun (1277.60 mg/100mg) and kundi (1277.60 mg/100mg). Kundi had significantly (P<0.005) higher crude protein (70.66 %) and ether extract (23.42 %) than asun with 20.17 % and 10.85 % ether extract, respectively. Lipid peroxidation of suya (6.18 mg/MDA/kg) at day 28 was significantly higher (P<0.05) than kundi (4.50 mg/MDA/kg) and asun (4.19 mg/MDA/kg). The total polycyclic aromatic hydrocarbon (TPAH) was 5.31μg/kg in suya, 2.02μg/kg in asun and 1.55μg/kg in kundi. The total heterocyclic aromatic amine (THAA) was 51.66 ng/g in suya, 28.12 ng/g in asun and 23.70 ng/g in kundi. The total heterotrophic bacteria count in suya (28.17 ×10-3cfu/g) was higher than in kundi (11.19 ×10-3cfu/g) and asun (3.99×10-3cfu/g). Therefore, safe keeping and quality of suya in Ibadan metropolis was low based on the above parameters measured.

scholarly journals PENGARUH KONSENTRASI ASAP CAIR DAN LAMA PERENDAMAN TERHADAP MUTU ORGANOLEPTIK IKAN KAYU (KATSUO-BUSHI)

2017 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Yisia Katiandagho ◽  
Siegfried Berhimpon ◽  
Albert Royke Reo
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Moisture Content ◽  
Aromatic Hydrocarbon ◽  
Sensory Quality ◽  
Ph Value ◽  
Soaking Time ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Polycyclic Aromatic

Dried smoked skipjack or better known as Katsuo-bushi is a popular type of smoked fish in Japan. It has a distinctive flavor and widely used in traditional Japanese cuisine. The weakness of commercial Katsuo-bushi nowadays is the high content of Polycyclic Aromatic Hydrocarbon (PAH) (may exceed 10 ppb).  Recent study examined the low PAH Katsuo-bushi product made with liquid smoke. However, the sensory acceptance of this product has not been determined yet.  The purpose of this study was to determine the effect of liquid smoke concentration (1%, 2% and 3%) and soaking time (10, 20 and 30 min) on the sensory quality of Katsuo-bushi. Duo-trio method was used for sensory evaluation. Additional chemical analysis such as moisture content and pH were performed. Significant differences were found among liquid smoke Katsuo-bushi product compare to traditional Katsuo-bushi (P<0.1). Also, it is suggested that the longer the soaking time, the higher the moisture content and pH value. Keyword: Katsuo-bushi, liquid smoke, Duo trio method.   Ikan kayu atau lebih dikenal dengan Katsuo-bushi adalah sejenis ikan asap yang telah lama dikenal dan memiliki flavor yang khas yang biasanya digunakan pada masakan tradisional di Jepang.  Kelemahan ikan kayu yang ada di dunia dewasa ini adalah tingginya kandungan Polycyclic Aromatic Hydrocarbon (PAH) yang melebihi 10 ppb. Penelitian terkini (Berhimpon, dkk 2016) meneliti ikan kayu asap cair yang rendah PAH, tetapi belum diteliti tingkat kesukaan secara organoleptik. Penelitian ini adalah untuk mendapatkan ikan kayu asap cair yang rendah PAH tetapi disukai oleh konsumen. Tujuan penelitian ini ialah untuk mengetahui pengaruh konsentrasi asap cair dan lama perendaman terhadap mutu organoleptik ikan kayu asap cair yang dibuat dengan berbagai konsentrasi dan lama perendaman, dan dibandingkan dengan ikan kayu konvensional. Parameter pengamatan ialah analisa organoleptik dengan metode duo trio (Berhimpon, dkk. 2005), analisa kadar air dan pH (AOAC, 2005). Hasil penelitian ini menunjukkan bahwa ikan kayu yang direndam dalam asap cair dengan konsentrasi 2% dan 3% masing-masing selama 30 dan 10 menit berbeda sangat nyata (P<0,1) dengan ikan kayu konvensional. Sedangkan perlakuan yang lain sama dengan ikan kayu konvensional. Untuk analisa kadar air dan pH menunjukkan bahwa lama perendaman memberikan pengaruh yang nyata terhadap nilai kadar air dan pH dari ikan kayu asap cair, dimana semakin lama waktu perendaman dalam larutan asap cair maka semakin tinggi kadar air dan pH dari ikan kayu tersebut. Kata Kunci: Ikan kayu (Katsuo-bushi), asap cair, metode duo trio.

scholarly journals Bromatological study of the freshwater bivalve Anodontites trapesialis (Lamarck, 1819) (Unionida, Mycetopodidae)

2021 ◽  
Vol 49 (3) ◽  
pp. 465-475
Author(s):  
Douglas Dos Santos Silva ◽  
Bruno Bastos Gonçalves ◽  
Paulo Vitor Divino Xavier de Freitas ◽  
Carlos De Melo e Silva Neto
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Crude Protein ◽  
Ether Extract ◽  
Freshwater Bivalve ◽  
Breeding Sites ◽  
High Protein Content ◽  
Fish Breeding ◽  
Three Samples ◽  
Human Animal

In Brazil, Anodontites trapesialis is a mussel species that occurs spontaneously in fish breeding sites. This species feeds on the remains of cultural treatments of other aquaculture species. The objective of the work is to understand the bromatological composition of mussel A. trapesialis. Individuals were selected to compose three samples of 500 g each of A. trapesialis for chemical composition, with viscera and viscera + shells being evaluated. The species presented 40.42 to 62.76 g of viscera per individual with a moisture content of 5.16% for viscera + shells and 86.5% for viscera. The mussel contains 42.6 and 12.96% crude protein, 3.16 and 1.76 of ether extract, 0.76 and 2.5% of crude fiber for viscera and viscera + shells. The total digestible nutrients were 74.16 and 36.96% for viscera and viscera + shells and 18.43 and 52.83% of mineral material for viscera and viscera + shells. A. trapesialis has relevant characteristics in its chemical composition as high protein content that gives the species potential for the human, animal, and other byproducts production.

scholarly journals Identification ofopsA, a Gene Involved in Solute Stress Mitigation and Survival in Soil, in the Polycyclic Aromatic Hydrocarbon-Degrading Bacterium Novosphingobium sp. Strain LH128

2014 ◽  
Vol 80 (11) ◽  
pp. 3350-3361 ◽  
Author(s):  
Tekle Tafese Fida ◽  
Philip Breugelmans ◽  
Rob Lavigne ◽  
Jan Roelof van der Meer ◽  
René De Mot ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Moisture Content ◽  
Aromatic Hydrocarbon ◽  
Outer Membrane ◽  
Draft Genome ◽  
Membrane Stability ◽  
Phenanthrene Degradation ◽  
Degrading Bacterium ◽  
Polycyclic Aromatic ◽  
Matric Stress

ABSTRACTThe aim of this study was to identify genes involved in solute and matric stress mitigation in the polycyclic aromatic hydrocarbon (PAH)-degradingNovosphingobiumsp. strain LH128. The genes were identified using plasposon mutagenesis and by selection of mutants that showed impaired growth in a medium containing 450 mM NaCl as a solute stress or 10% (wt/vol) polyethylene glycol (PEG) 6000 as a matric stress. Eleven and 14 mutants showed growth impairment when exposed to solute and matric stresses, respectively. The disrupted sequences were mapped on a draft genome sequence of strain LH128, and the corresponding gene functions were predicted. None of them were shared between solute and matric stress-impacted mutants. One NaCl-affected mutant (i.e., NA7E1) with a disruption in a gene encoding a putative outer membrane protein (OpsA) was susceptible to lower NaCl concentrations than the other mutants. The growth of NA7E1 was impacted by other ions and nonionic solutes and by sodium dodecyl sulfate (SDS), suggesting thatopsAis involved in osmotic stress mitigation and/or outer membrane stability in strain LH128. NA7E1 was also the only mutant that showed reduced growth and less-efficient phenanthrene degradation in soil compared to the wild type. Moreover, the survival of NA7E1 in soil decreased significantly when the moisture content was decreased but was unaffected when soluble solutes from sandy soil were removed by washing.opsAappears to be important for the survival of strain LH128 in soil, especially in the case of reduced moisture content, probably by mitigating the effects of solute stress and retaining membrane stability.

scholarly journals Comparative Study of the Nutritional Compositions of Pure and Adulterated Honey Samples Collected from Kano South Senatorial District of Kano State, Nigeria

2020 ◽  
Vol 1 (6) ◽  
Author(s):  
Datti Ya’u ◽  
Usman Lado Ali ◽  
Ummi Umar Ahmad
Keyword(s):  
Moisture Content ◽  
Local Governments ◽  
Crude Protein ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Honey Sample ◽  
Nutritional Values ◽  
Three Samples ◽  
The Mean ◽  
Honey Standards

Honey, the sweet, nutritious substance produced by honeybees, is of good nutritional and medicinal importance to consumers. The present study aimed at comparing the nutritional compositions of pure and adulterated honey samples collected directly from the honey beekeepers from Kano South Senatorial District of Kano State, Nigeria. For this purpose, a total of three samples each were randomly collected from three randomly selected local governments of the Senatorial District and analyzed for some nutritional values. Similarly, an adulterated honey sample was randomly collected from each of the three local governments. The mean nutritional values obtained for the pure sample were as follows: Moisture content (17.69-18.02%); crude fat (0.89-1.29%); crude protein (0.02-0.13%); ash content (0.44-0.51%); carbohydrate content (80.16-80.75%); energy values (1386.613-1396.157 KJ/100 g). While the adulterated honey sample recorded the following results: Moisture content (24.01%); crude fat (0.94%); crude protein (1.26%); ash content (2.64%); carbohydrate content (71.15%); energy values (1247.847 KJ/100 g). These results indicate that the pure honey sample analyzed are of good quality, as such could be used for both nutritional and medicinal purposes, having met the international honey standards. On the other hand, the adulterated honeys should always be used with care since they usually fall below the international honey standards.

scholarly journals Polycyclic Aromatic Hydrocarbon, Heavy Metal, and Derivable Metabolic Water and Energy of Catle Hides Processed by Singeing

2020 ◽  
Author(s):  
Eze C. Woko ◽  
C. O. Ibegbulem ◽  
Chinwe S. Alisi
Keyword(s):  
Heavy Metal ◽  
Polycyclic Aromatic Hydrocarbon ◽  
Aromatic Hydrocarbon ◽  
Environmental Protection Agency ◽  
Energy Content ◽  
Lethal Dose ◽  
Meat Products ◽  
Southeastern Nigeria ◽  
Polycyclic Aromatic ◽  
Metabolic Water

AbstractMeat is consumed as source of protein, processed cattle hide popularly known as Kanda in southeastern Nigeria is consumed as a substitute for meat. The commercial method of processing this very food delicacy through singeing with scrap tyre, or firewood has posed question marks over the contamination status of the Kanda. This study therefore investigated the heavy metal, polycyclic aromatic hydrocarbon (PAHs) content, proximate composition, and also calculated the derivable metabolic water and energy content of Kanda singed with scrap tyre, and firewood. Singeing significantly reduced (p < 0.05) the moisture, ash, fibre and carbohydrate contents of the hide while it increased the protein content; increased (p < 0.05) the iron (Fe) concentration of the hide though the concentration of iron detected was far below the average lethal dose allowed in meat and meat products and elevated (p < 0.05) the PAH concentration of the hides. However, the hides singed with firewood showed higher (p < 0.05) concentrations of benzo[a]pyrene. With the exception of naphthalene, 2-methylnaphthalene, acenenaphthalene and indeno [1,2,3-cd] pyrene all the 16 Environmental Protection Agency (EPA) priority PAHs evaluated showed concentration above 0.0001 ppm (0.1 μg/kg) in at least one of the singed samples. Also, Singeing significantly increased (p < 0.05) the derivable metabolic water and energy contents of the cattle hides. In conclusion, while consuming singed cattle hide (Kanda) may offer higher energy content and derivable metabolic water, it may in the long term expose the consumer to health hazards associated with heavy metal and PAH contamination.

scholarly journals Proximate Analysis, Phytochemical Screening and Mineral Content of Pleurotus Pulmonarius (Oyster Mushroom) (P20-019-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Ayobami Oloruntola ◽  
Omolola Omotosho
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Mineral Content ◽  
Ash Content ◽  
Microwave Drying ◽  
Drying Methods ◽  
Phytochemical Screening ◽  
Pleurotus Pulmonarius ◽  
Crude Lipid ◽  
Sodium And Potassium

Abstract Objectives To determine the effects of sun drying, oven drying, microwave drying and deep frying on the nutritional composition and phytochemical screening of the mushroom, to evaluate the most appropriate method for preservation and to extensively study the nutritional analysis of the various drying methods. Methods The proximate parameters: moisture content, ash content, crude protein, lipid/fat content, crude fiber, carbohydrate content, dried and matter were screened in all samples. Phytochemical screening for alkaloids, carbohydrates, glycosides, proteins/amino acids, flavonoids, steroids, terpenoids, tannins, saponins and phenols was evaluated. Mineral content, sodium and potassium were determined. Results Result from each sample showed; moisture content (88.96%, 21.09%, 23.30%, 13.24% and 0.96% respectively), ash content(0.89%, 8.40%, 7.80%, 5.34% and 4.20% respectively), crude fibre (5.08%, 7.20%, 5.90%, 4.22% and 5.10% respectively), crude protein (21.17%, 25.03%, 23.06%, 21.34% and 14.28% respectively), crude lipid (2.09%, 3.42%, 2.19%, 2.07% and 2.30% respectively) and total carbohydrates (34.86% for sundried, 37.75% for microwave dried, 53.74% for oven dried and 73.16% for fried mushroom). Organic and dried matter were also analyzed. All five samples showed presence of sodium and potassium in varying amounts with sodium possessing the lowest values. The high protein, carbohydrate and fibre content obtained from all samples makes it suitable as a meal supplement. The preliminary phytochemical screening showed the occurrence of active compounds such as carbohydrates in all samples, alkaloids (in sun dried, microwave dried and oven dried samples), glycosides in all but fried sample and saponins in all but fried and fresh samples. Sun dried mushrooms contained the highest content of potassium, 1.00% while fresh mushroom contains the least potassium content, 0.97%. Deep fried, sun dried and microwave dried mushroom contained equal sodium content, 0.09% and fried mushroom contained the highest, 0.12%. Conclusions It therefore authenticates the use of Pleurotus pulmonarius as an excellent food supplement as well as exhibiting anti-carcinogenic, hypocholesterolaemic, hypoglycaemic and immunostimulant effects due to the phytochemicals present. Funding Sources Covenant University, Kilometer 10 Idi-iroko road, Ota, Ogun State, Nigeria.

Occurrence of Bacillus cereus in Meat Products, Raw Meat and Meat Product Additives

1988 ◽  
Vol 51 (4) ◽  
pp. 324-326 ◽  
Author(s):  
HIROTA KONUMA ◽  
KUNIHIRO SHINAGAWA ◽  
MASAKAZU TOKUMARU ◽  
YOUICHI ONOUE ◽  
SUMIO KONNO ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Meat Product ◽  
Meat Products ◽  
Meat Processing ◽  
Raw Meat ◽  
Three Samples ◽  
Retail Meat ◽  
Contamination Levels

One thousand nine hundred and sixty three samples of meat products, raw meat and meat product additives from different slaughterhouses, meat processing factories and retail meat shops in six prefectures of Japan, were examined for the presence and number of Bacillus cereus. Although B. cereus was found in meat products (18.3%) and raw meat (6.6%), the contamination levels were generally lower than 102 per gram. In contrast, meat product additives showed contamination levels ranging from 102 to 104/g with the highest values (104/g) in samples of spices and animal proteins. On the basis of these results, we suggest that the main source of B. cereus contamination in meat products is contaminated meat product additives.

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