Chemical contamination; Food processing; Food quality and safety; Grilling and smoking equipment; Nutrition; Polycyclic Aromatic Hydrocarbons; Food Science
Abstract :
[en] Meat and fish are mainly processed in Benin by grilling, smoking and smoking-drying. Recent studies revealed that traditional equipments led to high contamination of end-products by polycyclic aromatic hydrocarbons (PAHs). This study aimed to assess the performances of new equipments and reduce the level of PAHs in end-products. Thirty-six controlled production trials were performed using three improved and new equipments in combination with charcoal and wood as fuel. The temperature at the core of grilled pork (77.5 ± 3.8 °C) and smoked fish (76.4 ± 2.8 °C) showed the highest thermal efficiency of QUALISANI equipment (FAQ) used with charcoal compared to other combinations fuel-equipment. The benzo[a]pyrene (BaP) (0.2 ± 0.1–1.9 ± 2.1 µg/Kg) and sum of PAH4 (2.4 ± 0.2 µg/Kg) in grilled pork obtained with FAQ-charcoal used with or without filter were the lowest levels of PAHs in compliance with Beninese and European standards. Smoked and smoked-dried fishes obtained from FAQ-charcoal with or without filter, FAQ-wood-filter, and the modified barrel kiln (FBM) used with charcoal-filter had ranges of BaP (0.1–0.2 µg/Kg) and PAH4 (0.4–2.9 µg/Kg) significantly lower than the maximal limited values of 2 µg/Kg (BaP) and 12 µg/Kg (PAH4) admitted by European Commission.
Research center :
FARAH. Santé publique vétérinaire - ULiège
Disciplines :
Food science
Author, co-author :
Assogba, Mahunan François; Laboratry of Food Science and Technology, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
Ahouansou, Roger Houêchéné; Department of Mechanic and Energetic Engineering, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin
Djohi, N. Olive Ruth; Laboratry of Food Science and Technology, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
Kpoclou, Yénoukounmè Euloge; Laboratry of Food Science and Technology, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
Anihouvi, Gildas Dona; Laboratry of Food Science and Technology, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
Iko Afé, Herbert Ogouyôm; Laboratry of Food Science and Technology, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
Tchibozo, Biowa Franck; Department of Mechanic and Energetic Engineering, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin
Douny, Caroline ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Mahillon, Jacques; Laboratory of Food and Environmental Microbiology, Earth and Life Institute-Applied Microbiology, Louvain-la-Neuve, Belgium
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Hounhouigan, Djidjoho Joseph; Laboratry of Food Science and Technology, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
Anihouvi, Victor Bienvenu; Laboratry of Food Science and Technology, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
Language :
English
Title :
Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish
ARES - Académie de Recherche et d'Enseignement Supérieur [BE]
Funding text :
We are grateful to the Académie de Recherche et d′Enseignement Supérieur (ARES) from Belgium for providing financial support through QUALISANI Project (PRD-ARES-CCD).
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