Meat is an excellent source of many nutrients, especially protein, B vitamins, zinc, selenium, phosphorus, choline, and iron. Most forms of meat are also high in vitamin K. The study was aimed at establishing storage stability indices of a traditional smoke-dried product Kamsa, produced from beef. It is a processed product of reduced bulk with a low moisture content that serves as a convenient source of animal protein. The sample was produced using a standardized method and stored over a period of six months. Data for sorption studies was generated between the temperature ranges of 33.8°C to 50°C for adsorption and desorption using the gravimetric method. The data was analyzed using the Guggenheim Anderson de Boer (GAB) and the Brunauer Emmett Teller (BET) model equations. The GAB model is a kinetic model based on a multilayer used to describe moisture sorption isotherms. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. From the results using the GAB model, the monolayer moisture content (Mo) decreased from 0.021 to 0.008g H2O/g solids; the value of the constant K increased from 0.587 to 1.052; and the value of CG decreased from 2.481 to 2.154. For desorption, the value of Mo decreased from 0.021 to 0.004g H2O/g solids; K increased from 0.587 to 1.035; CG increased from 2.173 to 2.646. The model gave low percent standard error values. The correlation coefficient (R) values obtained for both adsorption and desorption ranged from 0.998 to 0.999, and 0.991 to 1.000, respectively. The Mo values using the BET model at 33.8oC for both adsorption and desorption were 0.055, 0.055, 0.052, 0.049, 0.058, 0.055g H2O/g solid; and 0.057, 0.057, 0.052, 0049, 0.052, 0.057g H2O/g solid, respectively. At 50oC, the adsorption and desorption monolayer moisture values were 0.039, 0.047, 0.049, 0.049, 0.052, 0.058 g H2O/g solids; and 0.054, 0.047, 0.052, 0.052, 0.039, 0.052 g H2O/g solids, respectively. The study concluded that the GAB model was more suitable for describing the sorption characteristics of Kamsa within the prescribed water activity and temperature ranges. It also gave a good fit to the experimental sorption data for the range of water activities used. Moreover, the BET model can be used to predict the sorption behaviour of Kamsa with a satisfactory degree of accuracy.
Author (s) Details
Hauwa L. Yusuf
Department of Food Science and Technology, Faculty of Agriculture, Bayero
University Kano, P.M.B. 3011, Kano, Kano State, Nigeria.
Balarabe B. Isma’il
Department of Food Science and Technology, Faculty of Agriculture, Bayero
University Kano, P.M.B. 3011, Kano, Kano State, Nigeria.
Amin O. Igwegbe
Department of Food Science and Technology, Faculty of Engineering,
University of Maiduguri, P.M.B. 1069, Maiduguri, Borno State, Nigeria.
Paul Y. Idakwo
Department of Food Science and Technology, Faculty of Engineering,
University of Maiduguri, P.M.B. 1069, Maiduguri, Borno State, Nigeria.
Hadiza K. Bako
Department of Food Science and Technology, Faculty of Agriculture, Bayero
University Kano, P.M.B. 3011, Kano, Kano State, Nigeria.
Please see the book here:- https://doi.org/10.9734/bpi/stda/v8/4141
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