Over het archief
Het OWA, het open archief van het Waterbouwkundig Laboratorium heeft tot doel alle vrij toegankelijke onderzoeksresultaten van dit instituut in digitale vorm aan te bieden. Op die manier wil het de zichtbaarheid, verspreiding en gebruik van deze onderzoeksresultaten, alsook de wetenschappelijke communicatie maximaal bevorderen.
Dit archief wordt uitgebouwd en beheerd volgens de principes van de Open Access Movement, en het daaruit ontstane Open Archives Initiative.
Basisinformatie over ‘Open Access to scholarly information'.
| [ meld een fout in dit record ] | mandje (0): toevoegen | toon |
 |
| Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products Assogba, M.F.; Afé, O.H.I.; Ahouansou, R.H.; Anihouvi, D.G.H.; Kpoclou, Y.E.; Djago, D.; Douny, C.; Igout, A.; Mahillon, J.; Hounhouigan, D.J.; Scippo, M.-L.; Anihouvi, V.B. (2022). Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products. J. Sci. Food Agric. 102(2): 851-861. https://dx.doi.org/10.1002/jsfa.11421
In: Journal of the Science of Food and Agriculture. Wiley: London. ISSN 0022-5142; e-ISSN 1097-0010, meer
|  |
| Beschikbaar in | Auteurs |
| Author keywords |
|
| Auteurs | Top | |
| Abstract |
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. RESULTSThe 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. CONCLUSIONThe 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. |
| Top | Auteurs |
