Moisture Sorption Studies of Kamsa:

##plugins.themes.bootstrap3.article.main##

  •   Hauwa L. Yusuf

  •   Balarabe B. Isma’il

  •   Amin Oderaa Igwegbe

  •   Paul Y. Idakwo

  •   Hadiza K. Bako

Abstract

The study was aimed at establishing storage stability indices of a traditional smoke dried product kamsa, produced from beef. 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 33.8oC to 50oC for adsorption and desorption using the gravimetric method. The data was analyzed using the Guggeinheim Anderson de Boer (GAB) and the Brunaeur Emmett Teller (BET) model equations. 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 0.008gH2O/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 gH2O/g solids; and 0.054, 0.047, 0.052, 0.052, 0.039, 0.052 gH2O/g solids, respectively. The study concluded that, the GAB model was more suitable in describing the sorption characteristics of Kamsa within the prescribed water activity and temperature ranges.


Keywords: Kamsa, Sorption Isotherms, Monolayer Moisture Content, Smoke-Dried Meat

References

Schurgers, L. J.; Vermeer, C. (2000). "Determination of phylloquinone and menaquinones in food. Effect of food matrix on circulating vitamin K concentrations". Haemostasis. 30 (6): pp 298–307.

Biesalski, H.K. and Nohr, D. (2009). The nutritional quality of meat. In: J.P. Kerry and D. Ledward (Eds). Improving the Sensory and Nutritional Quality of Fresh Meat, 1st Edn. Woodhead Publishing Ltd, Cambridge, England.

Olaoye, O.A. (2011). Meat: an overview of its composition, biochemical changes and associated microbial agents. International Food Research Journal, 18(3): 877 – 885.

Horowitz, R. (2005). Putting Meat on the American Table: Taste, Technology, Transformation. The Johns Hopkins University Press.

Muchenje, V., Dzama, K., Chimonyo, M., Strydom, P.E., Hugo A. and Raats, J.G. (2009). Some biochemical aspects pertaining to beef eating quality and consumer health: A review. Food Chemisrty, 112: 279 – 289

Young, V.R. (1994). Adult amino acid requirements: the case for a major revision in current recommendations. J. Nutr. 124 (8 Suppl): 1517S–1523S.

Paddon-Jones, D., Short, K.R., Campbell, W.W., Volpi, E., Wolfe, R.R. (2008). Role of dietary protein in the sarcopenia of aging. Am. J. Clin. Nutr. 87(5):1562S-1566S.

Thippareddi, H. and Sanchez, M. (2006). Thermal processing of meat products. In: Thermal Food Processing: New Technologies and Quality Issues. D.W. Sun (Ed.), Taylor and Group CRC Press, New York. Pp: 156 – 192.

Heinz, G., and Hautzinger, P. (2007). Meat Processing Technology for Small-to-Medium-Scale Producers. Food and Agriculture Organization (FAO) of the United Nations. Regional office for Asia and the pacific, Bangkok, 2007

Zukal E. and Incze, K. (2010). Drying. In: Handbook of Food Processing/ Chapter 11. Fidel T. (Ed.). Wiley-Blackwell: A John Wilaey and Sons, Inc. Publication, Iowa, USA. PP: 219 -229.

Igwegbe, A.O., Kassum, A. L., Maina, F. J., Bristone, C., Abubakar, F., Imam, H.O., Lawan, H.K. and Adam, F.M. (2019). Effects of sodium citrate and garlic on pH and microbial stability of smoke-dried meat stored at ambient temperatures. In “Health, Environment and Sustaniable Development: A Book of Readings in Honour of Professor Ibrahim Njodi, Chapter 23” J.A. Opara (ed.). University of Maiduguri Press, http://www.unimaid.edu.ng. Pp 226 – 240.

Yusuf, H. L., Igwegbe, A.O., Idakwo P.Y. and Ismail B.B. (2019). Process Standardization using Sensory Evaluation of Kamsa: A Smoked-dried Meat. In “Proceedings of the 43rd Conference of the Nigerian Institute of Food Science and Technology, 14 – 18th October, Awka Anambra State, Nigeria. PP: 3-4.

Brennan, J. G.; Butters, J. R.; Cowell, N.D., (1990). Food Engineering Operations, third edition. Elsevier applied science publishers.

Roos, Y.H.; Finley, J.W. and deMan J.M. (2018). Water. In: Principles of Food Chemistry, 4th Edition. J.M. deMan, W.J. Hurt, J.W. Finley and C.Y. Lee (Eds.). Springer International Publishing AG. Cham. Switzerland. PP: 1 – 38.

Mead, G.C. (2004). Microbial hazards in production and processing. In Mead, G.C. (Ed.), Poultry Meat Processing and Quality, 1st Edn. Woodhead Publishing Ltd, Florida, USA. Pp232 – 251.

Mor-Mur, M. and Yuste, J. (2010). Emerging bacterial Pathogens in Meat and Poultry: An Overview. Food Bioprocess and Technology, 3: 24 - 35.

AOAC, (2000). Official Methods of Analysis. Association of official Analytical Chemists, Washington D. C. USA.

Nielson S.S. (Ed) (2010). Introduction to Chemical Analysis of Foods. Jones and Bartlett Publishers, Boston / London.

Jowaitt, R., F.Escher, B.Hallstrom, H. F. Meffert, W.E.L.Spies and A. Vos, (1983). Physical Properties of Foods. Applied Science Publishers.

McCune, T.B., Lang, K.W., and Steinberg, M.P. (1985). Water Activity Determination with the Proximity Equilibration Cell. Journal of Food Science, 46.

Yusuf, H.L., and Abubakar, U.M. (2011). A Study of the Moisture sorption characteristics of Kamsa (a smoke dried meat product). Biological and Environmental Sciences Journal for the Tropics. Volume 8, Number 4.

Labuza, T.P. (2008). Knowledge Revolution Isotherm Program. webmaster@knowledgerevolution.com.au

Oluwamukomi, M.O. (2009). Adsorption isotherm modeling of soy-melon-enriched and un-enriched ‘gari’ using GAB equation African Journal of Food Science Vol. 3(5). pp. 117-124. Available online at http://www.academicjournals.org/ajfs. ISSN 1996-0974 © 2009 Academic Journals.

Labuza, T. P. (1980). The effect of water activity on reaction kinetics of food deterioration. Food Technology, 34(4), 36–41.

Jantawat, P., Siripatrawan, U. (2006). Determination of Moisture Sorption Isotherms of Jasmine Rice Crackers Using BET and GAB Models. Food Science and Technology International. Vol. 12 no. 6 459-465

Labuza,T.P., K.Acolt, S.R.Tatinis, R.V.Lee, and J.A.Flink (1985) . A Collaborative Study of Different Methods. Journal Of Food Science 41:910 – 917.

Arevalo-Pinedo AD, Giraldo-Zuniga FL, Santos ZD, Arevalo S, Rosalinda PA (2004). Application of Mathematical models of two and three parameters in the prediction of sorption isotherms for Inga (Inga-edulis) pulp. Drying 2004-Proceedings of the 14th International Drying Symposium (IDS 2004) Sao Paulo, Brazil, 22-25, vol. A. pp. 628-633.

Van den Berg, C. (1985). Development of BET-like Models for Sorption of Water in Foods, Theory and Relevance. In: Simatos, D., Multon, J.L. (eds.). Properties of Water in Foods. NATO ASI Series (Series E; Applied Sciences), Vol. 90. Springer, Dordrecht.

Leake, L. I. (2006). Water activity and food quality. Food Technology, 60, 62–67.

Kaymak-Ertekin F., and Sultanoglu M. (2001). Moisture sorption isotherm characteristics of peppers. J. Food Eng. 47:225-231 (2001).

Diosady L.L., Risvi S.S.H., Cai W., Jagdeo D.J. (1996) Moisture sorption Isotherms of Canola meals, and application to packaging. J. Food Sci. 61(1): 204-208.

Mathbits.com. (2016). Finding your way around the Table of Contents.

Wang, N., and Brennan, J.C. (1991). Moisture sorption Isotherm Characteristics of Potatoes at Four Temperatures. J. Food Eng. 14: 269-287.

Lomauro, C.J., Bakshi, A.S., and Labuza, T.P. (1985). Evaluation of Food Moisture Sorption Isotherm Equations; Fruits, Vegetables, and Meat Products. Lebensm-Wiss.U.Technol., 18(1):117.

Schaer, W., and Ruegg, M. (1985). The evaluation of GAB constants from water vapor sorption data. Lebensmittel-Wissenschaft+Technologie, 18, 225-229.

McLaughlin, C.P., and Magee, T.R.A. (1998). The Determination of Sorption Isotherm and the Isosteric Heat of Sorption for Potatoes. J. Food Eng., 35:267-280.

Sopade, P. A., Ajisegiri, E.S. (1995) Moisture Sorption of Kilishi, a Traditional Nigerian Meat Product. Asean food Journal, 10(1): 30 – 38.

Mc Minn, W.A.M., and Magee, T.R.A (2003). Thermodynamic Properties of Moisture Sorption of Potato. Journal of Food Engineering 33:227 – 237.

Barreiro J.A., Fernandez S. and Sandoval A.J. (2003). Water sorption characteristics of six row barley malt (Hordeum vulgare). Lebensmittel-Wissenschaft und-Technologie 36: 37–42.

Kim S. S., Kim S. Y., Kim D. W., Shin S. G. and Chary K.S. (1998). Moisture Sorption Characteristics of Composite Foods Filled with Strawberry Jam. Labensmitel Wissenschaft and Technologies 31:397 – 401.

Machalkova, L., Hrivna, L., Nedomova, S. and Juzl, M. (2015). Effects of Storage Temperature on the Quality and Formation of Blooming Defects in Chocolate Confectionery. Potravinarstvo Scientific Journal for Food Industy.Vol. 9, No. 1, P. 39-47. DOI: 10.5219/425.

Menkov, N.D., and Durakova, A.G. (2007). Moisture Sorption Isotherms of Sesame Flour at Several Temperatures. Food Technol. Biotechnol. 45 (1) 96–100.

Benado A.L. and Rizvi S.S.H. (1985). Thermodynamic properties of water in rice as calculated from reversible isotherms. Journal of Food Science 50: 101–105.

Kaymak-Ertekin F. and Gedik A. (2004). Sorption isotherms and isosteric heat of sorption of grapes, apricots, apples and potatoes. Lebensmittel-Wissenschaft und-Technologie 37: 429–438 (2004).

Iglesias, H. A., and Chirife, J. (1982). Handbook of Food Isotherms. Academic Press, New York. PP: 170 – 175:

Rizvi, S.S.H. (1986). Thermodynamic Properties of Food in Dehydration. In: Engineering Properties of Food. Rao, M.A, and Rizvi, S.S.H (eds.). Marcel Dekker Inc., New York. PP: 134 – 214.

Downloads

Download data is not yet available.

##plugins.themes.bootstrap3.article.details##

How to Cite
[1]
Yusuf, H., Isma’il, B., Igwegbe, A., Idakwo, P. and Bako, H. 2020. Moisture Sorption Studies of Kamsa:. European Journal of Engineering and Technology Research. 5, 4 (Apr. 2020), 501-509. DOI:https://doi.org/10.24018/ejers.2020.5.4.1864.