PHYSICO-CHEMICAL STUDIES OF SOME SELECTED PROPERTIES OF SOME PARTS OF ROASTED BEEF (SUYA) PURCHASED FROM OSASOGIE AREA, UGBOWO, BENIN CITY, NIGERIA.

ABSTRACT

Meat are abundant suppliers of the necessary and advantageous minerals for bodily morphological processes. In this study, several Physico-chemical properties were investigated with focus on the Metal Content, FAT/OIL content, Protein Content, and PAHs levels on the meat samples. In order to determine the metal concentration found in the suya samples, the solid samples were completely burnt in a furnace at 700⁰C for two hours. This was done to be able to get the possible existing oxides in the meat samples, since metals can best be discovered in their ionic forms. The  ICP-OES (Inductively Coupled Plasma Atomic Emission Spectroscopy) device was used to determine the concentration of the metals in ppm (parts per million) found in the samples. In determining protein content, the Kjeldahl method was utilized in order to find the amount of Nitrogen percentage in the sample and carried out in 3 stages: Digestion, Distillation, Titration. 2.7874g of Nitrogen resulted from the experiment, with a final Protein content of 17.42%. For determination of PAHs levels in the samples, the GC-MS (Gas Chromatography Mass Spectroscopy) device was used for the analysis. These PAHs where extracted by using solute solvent extraction with the use of Dichloromethane (CH₂Cl₂) as solvent. The concentration obtained via these levels ranged between 0.00-0.03 µg/kg, with the mean concentration being 0.0061. FAT/OIL content was investigated by utilizing the Soxhlet Extraction principles, because it allows the reducing the consumed amount of solvent and raw materials due to the almost maximum rate of the extraction of the target compounds from the suya samples. N-hexane was used as solvent, and 7.15% fat was recovered.