食品加工与技术杂志

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Effects of Different Cooking Methods on Heavy Metals Level in Fresh and Smoked Game Meat

Kobia Joyce, Emikpe BO, Asare DA, Asenso TN, Yeboah Richmond, Jarikre TA and Jagun-Jubril Afusat

This study investigated the effects of different cooking methods on heavy metals levels in fresh and smoked bush meat. Thirty-five fresh meat samples were washed thoroughly before employing the three different cooking methods (boiling, grilling and frying). Smoked meat samples obtained from central market were subjected to only boiling. Samples were protein digested and the digested solution was submitted to the Ghana Atomic Energy Commission for analysis. The Atomic Absorption Spectrometer was employed to detect the presence and concentration of heavy metal in game meats: (Iron (Fe), Copper (Cu), Cadmium (Cd), Lead (Pb), Manganese (Mn) and Zinc (Zn)). The data obtained was analyzed with a one- way analysis of variance. Results showed that different cooking methods had significant effect on heavy metals concentration with boiling increasing Fe, Pb, and Cu concentrations but reduced Zn (zinc) and Mn (manganese) concentration. Grilling increased Fe and Cu concentrations, but reduced Pb, Zn and Mn concentrations. Frying decreased Fe, Cu and Mn but increased Zn and Pb concentrations; lastly Cadmium (Cd) concentrations were within the recommended range and were not affected by any of the cooking methods. It is therefore recommended that consumers of game meat should be encouraged to subject fresh game meat to grilling which has the capacity to reduce the concentration of the most toxic heavy metal (Pb). These findings shall inform measures in consumer safety.