Physicochemical properties and microorganisms isolated from dried meat obtained in Oja- Oba market in Ilorin, Nigeria
Loading...
Date
2011
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The physicochemical properties and microorganisms isolated from dried meat samples obtained
from the Oja-Oba market in Ilorin metropolis during the rainy season were investigated. Meat
samples were stored under two storage conditions (cupboard and refrigerator) before they were
analysed using potato dextrose agar and nutrient agar for fungi and bacteria load of the dried
meat samples. Analytical studies on the nutritional contents (moisture content, total amino acid
content, titratable acidity and protein content) of the dried meat samples stored under a period
of five weeks revealed that the moisture content of dried meat samples stored in the cupboard
increased from 35% to 65%, while those in the refrigerator had an initial increase from 50% to
55% for the first two weeks of storage and became constant through the period of storage. The
total amino acid content ranged from 0.2128-0.5040mg/g and 0.2464-0.5376mg/g for both
samples respectively. Titratable acidity ranged from 0.04mg/g-0.10mg/g and 0.07mg/g-0.14mg/g
for both samples respectively. The increase in protein content recorded for both meat samples
ranged from 5.79-14.02mg/g and 5.11-13.52mg/g respectively. Bacteria and fungi isolated
include Staphylococcus aureus, Micrococcus luteus, Neisseria sp., Acinetobacter sp., Aspergillus
niger, Aspergillus flavus, Penicillium sp. and Rhizopus sp. The total bacterial count increased in
the dried meat stored in the cupboard (2.5 × 10-7 to 3.3 × 10-7cfu/ml) while it decreased in the
meat samples stored in the refrigerator (2.0 × 10-7 to 1.4 × 10-7cfu/ml).