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EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA

Oranusi, S. U. and ABAH, K. A. and Anosike, S. O. (2017) EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA. Journal of Industrial Research and Technology, 6 (1). pp. 90-102.

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Abstract

Foods usually carry a mixed population of microorganisms derived from both the natural microfloro of the food plant or animo/ and those introduced during handling, processing, and storage. Salt is a widely used additive and preservative, which, influences microorganisms in different concentrations. This study aims to determine the effect of salts on food preservation and metabolic activities of food microfloro. Two food samples (row fish and raw lean meat) were investigated. Sodium chloride (NaCI), Potassium chloride {KCI} and Calcium chloride {CoCI,) were grouped into varying concentrations of 2, 2.5 and 4.5% respectively. The food samples were pulverized and salted according to these concentrations and on unsalted group served os the control. Storage was for fifteen days with samples analysis on days 0, 7 and 15. The first category of food sample was preserved under room temperature (28 ± 2 ·c), with the second and third under refrigeration (4 t 2 •C) and freezer (-18 t 2 •C) temperature respectively. Total protein and Lipid Peroxidation were assayed during the duration of storage. Organisms isolated from the samples were identified based on biochemical and cultural characteristics to include Staphylococcus oureus, Escherichia coli, and species of Pseudomonas, Klebsiella, Enterobocter, Aspergillus, Moulds, and Yeasts, with Bacillus spp mostly predominant. There was a decrease in microbial population along concentration and temperature gradient, the population, however, increosed.along the duration of storage. The toto/ protein decreased while lipid peroxidotion increased along the duration of storage. NaCI showed the highest efficiency in preservation, with KCI showing the least efficacy. Freezer temperature (-18 t 2 •C) and 4.5% salt concentrations were the most effective. Salts alone at concentrations acceptable in food cannot effectively contra/ on initio/ high load of natural and cantominont micraflora in row foods. Use of salts in synergy with ather preservatives/ methods like refrigeration will drastically reduce the activities of food micro flora whilst enhancing the shelf-life of these foods.

Item Type: Article
Uncontrolled Keywords: Salts, food preservation, metabolic activities, lipid peroxidation, Microflora
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mrs Hannah Akinwumi
Date Deposited: 16 Jan 2018 08:57
Last Modified: 16 Jan 2018 08:57
URI: http://eprints.covenantuniversity.edu.ng/id/eprint/10012

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