ATTENTION:
BEFORE YOU READ THE CHAPTER ONE OF THE PROJECT TOPIC BELOW,
PLEASE READ THE INFORMATION BELOW.THANK YOU!
INFORMATION:
YOU CAN GET THE COMPLETE PROJECT OF THE TOPIC BELOW. THE FULL
PROJECT COSTS N10,000 ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE COMPLETE
PROJECT IS AT THE BOTTOM OF THIS PAGE. OR YOU CAN CALL: 08068231953,
08168759420
EFFECT OF CO-EXTRUDED FILM ON THE
SHELF STABILITY OF SLICED SALTED PORK MEAT PRODUCT
ABSTRACT
The study
evaluated the efficiency of co-extruded polypropylene (PP) and low density
polyethylene
(LDPE) in
extending the shelf-stability of unam inung traditional meat product during
storage under ambient conditions. Fresh pork was processed, in traditional way,
into unam inung meat product and stored for 6 months, under ambient room
conditions as unpackaged, clay pot packaged (traditional method), and those
packaged in polypropylene (PP), low density polyethylene (LDPE) and co-extruded
polypropylene/low density polyethylene (PP/LDPE). Samples were withdrawn at intervals
of one month for evaluation of quality changes. Results show that the storage
room temperature (25.95-27.91oC) and relative humidity (68.25-77.42%) are
suggestive of typical diurnal conditions during the beginning of rainy season
in South Eastern States of Nigeria. Relative humidity (RH) which was 69.55% at
the beginning of storage reduced to 68.29% in the 2nd month of storage and
subsequently increased thereafter to 77.42% in the 5th month of storage. Due to
increasing RH from the second month of storage, all products increased in
moisture content, consequently leading to increases in water activity and
reduction in crude protein, fat and salt content due to dilution effect
resulting from mass action. These changes were greater in the unpackaged and
clay pot packaged samples due to greater access to air and moisture but least
in the PP/LDPE coextruded film due to greater restriction to air and moisture
transmission. Owing to increasing moisture and water activity from the second
month of storage, protein hydrolysis became the dominant protein deteriorative
reaction, leading to increases in protein solubility and pH, particularly in
the unpackaged but significantly least in the PP/LDPE co-extruded plastic film.
Thiobarbituric acid reactive substances (TBARS) and free fatty acids (FFA)
results suggest that both oxidative and hydrolytic rancidity were occurring in
the samples but the extent was very low and did not lead to detectable
rancidity in any sample.
The
reactions of the antioxidant vitamins (A,C and E) must have been effective
in
preventing detectable rancidity, as they all have significant (p<0.05)
correlations {r(Vitamin
C/TBARS) =
-0.743, r(Vitamin C/FFA) = -0.586, r(Vitamin A/TBARS) = -0.882, r(Vitamin
A/FFA) = – 0.794, r(Vitamin E/TBARS) = -0.753 and r(Vitamin E/FFA) = -0.831}.
All the vitamins continued to reduce during storage. Total viable count and
mould count significantly (p<0.05) increased in the
unpackaged
samples throughout storage period presumably due to greater access to moisture
and air.
These counts
reduced in the plastic film packages, particularly PP/LDPE package, probably
due to
restricted/lower
availability of oxygen and moisture. Although all the sensory attributes
slightly reduced during storage, the reductions did not lead to significant
loss of acceptability. All deteriorative reactions/changes were more adverse in
the unpackaged samples and clay pot packaged samples compared co-extruded
PP/LDPE packaged samples. Thus, unam inung packaged with co-extruded PP/LDPE
plastic film is acceptable up to 6 months of storage at ambient room conditions
without much loss in quality. On the other hand, the unpackaged and clay pot
packaged samples showed much instability and spoilage that they were discarded
after about 3 and 5 months respectively.
TABLE OF CONTENT:
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
1.2 Statement of the
Research Problem
1.3 Objectives of the
Study
1.4 Significance of
the Study
1.5 Research Questions
1.6 Research
Hypothesis
1.7 Conceptual and
Operational Definition
1.8 Assumptions
1.9 Limitations of the
Study
CHAPTER TWO
LITERATURE REVIEW
2.1 Sources of
Literature
2.2 The Review
2.3 Summary of
Literature Review
CHAPTER THREE
RESEARCH METHODOLOGY
3.1 Research Method
3.2 Research Design
3.3 Research Sample
3.4 Measuring
Instrument
3.5 Data Collection
3.6 Data Analysis
3.7 Expected Result
CHAPTER FOUR
DATA ANALYSIS AND RESULTS
4.1 Data Analysis
4.2 Results
4.3 Discussion
CHAPTER FIVE
SUMMARY AND RECOMMENDATIONS
5.1 Summary
5.2 Recommendations
for Further Study
References
HOW TO GET THE FULL PROJECT WORK
PLEASE,
print the following instructions and information if you will like to order/buy
our complete written material(s).
HOW
TO RECEIVE PROJECT MATERIAL(S)
After
paying the appropriate amount (#10,000) into our bank Account below, send the
following information to
08068231953
or 08168759420
(1)
Your project topics
(2)
Email Address
(3)
Payment Name (If you made a transfer)
(4)
Teller Number (If you made a direct deposit)
We
will send your material(s) after we receive bank alert
BANK
ACCOUNTS
Account
Name: AMUTAH DANIEL CHUKWUDI
Account
Number: 0046579864
Bank:
GTBank.
OR
Account
Name: AMUTAH DANIEL CHUKWUDI
Account
Number: 2023350498
Bank:
UBA.
FOR
MORE INFORMATION, CALL:
08068231953
or 08168759420
Our
other research websites:
Comments
Post a Comment