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Assogba MF, Afé OHI, Ahouansou RH, Anihouvi DGH, Kpoclou YE, Djago D, Douny C, Igout A, Mahillon J, Hounhouigan DJ, Scippo ML, Anihouvi VB. Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:851-861. [PMID: 34240424 DOI: 10.1002/jsfa.11421] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 06/22/2021] [Accepted: 07/08/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND In the traditional food sector, the smoking process and smoking-drying process are widely used to increase the shelf-life of seafood products. The smoking process and smoking-drying process are mainly performed using barrel kiln and wood as fuel in many West African countries. The present study evaluated the performances of the barrel kiln and its effects on physicochemical characteristics and safety of smoked fish (SF) and smoked-dried fish (SDF). Twelve follow-ups were conducted with three experimental processors and 24 samples of fish collected at different steps of processing were analyzed in a laboratory using standard methods. RESULTS The extreme values of combustion temperature recorded during the smoking process (456.4 °C) and smoking-drying process (482.8 °C) were higher than 450 °C, the temperature at which wood pyrolysis generates polycyclic aromatic hydrocarbons (PAHs). Smoked fish were highly contaminated with PAHs, and showed maximal levels of benzo[a]pyrene (52.7 μg kg-1 ) and PAH4 (i.e. sum of benzo[a]pyrene, chrysene, benzo[b]fluoranthene and benz[a]anthracene) (290.9 μg kg-1 ) exceeding the European Union limits by about 25-fold. After smoking of Scomber scombrus and smoking-drying of Cypselurus cyanopterus, no significant differences were recorded for lipid, protein and biogenic amine contents between fresh and processed fish, even if the histamine content of both fish exceeded the limit fixed by the European Union regulation. CONCLUSION The results obtained in the present study showed that smoked fish and smoked-dried fish produced using barrel kiln and wood fuel are highly contaminated by PAHs. Therefore, there is a need to improve the preservation practices of raw fish and smoking conditions to limit the contamination of end-products by PAHs known to be carcinogenic components for humans and to ensure consumer safety. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mahunan François Assogba
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Ogouyôm Herbert Iko Afé
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
- Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium
| | - Roger Houèchénè Ahouansou
- Department of Mechanic and Energetic Engineering, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin
| | - Dona Gildas Hippolyte Anihouvi
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute- Applied Microbiology, Louvain-la-Neuve, Belgium
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Dieudonné Djago
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Caroline Douny
- Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium
| | - Ahmed Igout
- Department of biomedical and preclinic Sciences, Faculty of Medicine, University of Liège, Liège, Belgium
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute- Applied Microbiology, Louvain-la-Neuve, Belgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Marie-Louise Scippo
- Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
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Assogba MF, Kpoclou YE, Houêchéné Ahouansou R, Dalode A, Sanya E, Mahillon J, Scippo M, Hounhouigan DJ, Anihouvi VB. Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Mahunan François Assogba
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Roger Houêchéné Ahouansou
- Department of Mechanic and Energetic Engineering Polytechnic School of Abomey‐CalaviUniversity of Abomey‐Calavi Cotonou Benin
| | - Aymard Dalode
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Emile Sanya
- Department of Mechanic and Energetic Engineering Polytechnic School of Abomey‐CalaviUniversity of Abomey‐Calavi Cotonou Benin
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology Earth and Life Institute‐Applied Microbiology Louvain‐la‐Neuve Belgium
| | - Marie‐Louise Scippo
- Department of Food Science Laboratory of Food Analysis Faculty of Veterinary Medicine Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health (VPH), University of Liege Liège Belgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
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Bhuyan D, Das A, Laskar SK, Bora DP, Tamuli S, Hazarika M. Effect of different smoking methods on the quality of pork sausages. Vet World 2018; 11:1712-1719. [PMID: 30774263 PMCID: PMC6362332 DOI: 10.14202/vetworld.2018.1712-1719] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022] Open
Abstract
Aim: An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS). Materials and Methods: Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C). Results: The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage. Conclusion: The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.
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Affiliation(s)
- Debajit Bhuyan
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Ankur Das
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Saurabh Kumar Laskar
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Durlav Prasad Bora
- Department of Veterinary Microbiology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Shantanu Tamuli
- Department of Veterinary Biochemistry, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
| | - Mineswar Hazarika
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India
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