Influence of packaging Materials and Storage Length on the Physico-Chemical Quality of Balangu: A Nigerian Ready-To-Eat Meat Product

International Journal of Research and Scientific Innovation (IJRSI) | Volume VII, Issue I, January 2020 | ISSN 2321–2705

Influence of packaging Materials and Storage Length on the Physico-Chemical Quality of Balangu: A Nigerian Ready-To-Eat Meat Product

Ribah, M. I.¹, Jibir, M.² and I. S. Jega³

¹Department of Animal Science, Faculty of Agriculture, Kebbi State University of Science and Technology, Aliero, PMB 1144 Birnin kebbi, Nigeria
²Department of Animal Science, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, PMB 2346, Sokoto, Nigeria
³Department of Forestry and Fisheries, Faculty of Agriculture, Kebbi State University of Science and Technology, Aliero, PMB 1144 Birnin kebbi, Nigeria

Abstract – Physico-chemical qualities of balangu, a traditional ready-to-eat meat (rte-mp), were evaluated in a 3×4 factorial experiment involving three packaging materials (aluminium foil, paper and polythene) and four storage times (0 , 24, 48 and 72 hours). Balangu was prepared using traditional methods, packaged and stored according to the designated treatments. Data obtained from all treatments were analysed using in the general linear model analysis of variance, and means were separated by Tukey test at 5% level of significance. Both packaging materials and storage length had significantly affected (P<0.05) weight loss, pH, moisture, crude protein, ether extract and ash contents during storage. However, pH was not significantly affected by storage length. There was a significant interaction (P<0.01) between packaging materials and storage length on all parameters except weight loss, ether extract and ash. Paper packaging performed better than aluminium foil and polythene packaging while storage length however indicated an order of (0) > 24 > 48 >72 hours and ranked 1^st, 2^nd, 3^rd and 4^th, respectively. Paper packaging had shown better performance and could store balangu up to 48 hours with optimum sensory qualities.

Keywords – Physico-chemical, balangu, packaging materials, storage length.

I. INTRODUCTION

In Nigeria, Ready-to-eat meat products (RTE-MP) including intermediate moisture meats like balangu, tsire, guru and dried meat products like kilishi, dambun nama, banda, were reported to be highly appreciated because of their characteristic taste and texture and [1]. Reference [2] (2010) considered the consumption of these products as safe due to the treatments that are usually involved during their production.

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