ABSTRACT

This work aims to investigate the effect of refrigeration on some biochemical parameters in poultry meat. The frozen chicken samples were gotten from Enugu (Shoprite. Roban and Spar) and Onitsha (Relieve and Main Market). The samples were dried, pulverized and stored for further analysis. Analysis of the chicken samples were done using standard methods of analysis and significance of results were accepted at p<0.05. From the results, it was observed that samples obtained from Roban store had a significantly (p><0.05) high protein percentage (20.68 %) which was followed by that obtained from Spar. The chicken samples obtained from Onitsha market both had lower percentages of protein. Also, in this research, the results of ALT (U/L) are represented thus, Shoprite (0.631±0.006) > Spar (0.598±0.009) > Roban store (0.530±0.009) > relieve market (0.376±0.012) > main market (0.362±0.035), while the results of urea showed that the samples obtained from Shoprite (39.67±1.05 mg/lOOg) and Roban store were significantly (p<0.05) higher than those of spar and main market as well as relieve market. Albumin level shows that Roban store (105.38) was significantly (p><0.05) higher when compared with Shoprite (100.62 mg/lOOg), (100.65 mg/lOOg) as well as those from main market (96.98 mg/lOOg) and relieve market (96.92 mg/lOOg). The results of AST show that the samples collected from Shoprite (0.738±1.76) had a significant (p><0.05) increase when compared with samples from other source which was followed by Roban store (0.607=0.004 U/L) and Spar (0.633±0.010 U/L). The samples from main market (0.490±0.006 U/L) and relieve market (0.491±0.003 U/L) had the least. Furthermore, the result of cholesterol showed that relieve market (80.60=0.64 mg/lOOg) was significantly (p><0.05) higher when compared with samples from other sources. This was followed by sample gotten from relieve market (78.28±0.35 mg/lOOg) > Roban store (64.92±1.28 mg/lOOg) > Shoprite (60.07=0.37 mg/lOOg) > Spar (57.76=0.57 mg/lOOg). From these results therefore, it was observed that the physico-chemical properties of these poultry products showed no much difference and as such can be considered safe for consumption.