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- Title
Effect of Some Preservatives on the Proximate, Total Volatile Nitrogen and Microbial Quality of Periwinkle during Storage.
- Authors
Kiin-Kabari, D. B.; Eusebiu, O. N.
- Abstract
Freshly harvested rough and smooth periwinkle species were processed, treated with 5% brine, 5% brine + 3% citric acid and 3% citric acid, and stored for three weeks. The proximate composition, total volatile nitrogen and microbial quality of the boiled and treated periwinkle were determined. Moisture content ranged from 81.35%-80.73%, ash 1.30%- 2.49%, fat 0.46%-0.47%, protein 16.00%-14.00% and carbohydrate 1.19%-2.3% for unpreserved rough periwinkle (sample A0) and smooth specie (sample B0), respectively. Application of preservatives increased the moisture content of the periwinkles from 81.35-86.62% (samples A2-3) and 80.73-86.71% (samples B1-3), fat 1.82-0.50% (samples A3-1) and 0.94-1.25% for samples B3-1,2, respectively. Protein decreased from 12.88% (sample A2) to 10.62% (sample A1). TVN values ranged from 10.5-20.3mg/100g (sample A1), 20.3-30.1mg/100g (A2 ), 15.4-25.8mg/100g (A3 ), 12.6-22.4mg/100g (B1), 25.2-33.2mg/100g (B2) and 20.2-30.5mg/100g (sample B3) from week 1 to 3, respectively. Microbial analysis showed that untreated periwinkle samples at zero week of storage had coliform count of 7.5x106 cfu/ml and 8.8x108 cfu/ml for samples A0 and B0, respectively. Total bacteria count of 2.0x107 cfu/ml and 2.5x107 cfu/ml for samples A0 and B0, respectively and salmonella/shigella count of 6.4x106 cfu/ ml and 7.5 x 105 cfu/ml for A0 and B0 samples, respectively. Preservative measures employed in this study successfully decreased the microbial counts of the periwinkle samples to the extent of no growth recorded in some weeks.
- Publication
Nigerian Food Journal, 2018, Vol 36, Issue 2, p38
- ISSN
0189-7241
- Publication type
Academic Journal