What is it about?
The research allowed to identify the major problems associated with smoking process and to determine upgrading actions that could be done to improve the sanitary quality of end-products. Indeed, smoking and smoking-drying processes, traditional kilns and fuel used for smoking were characterized. The direct functioning mode of traditional kilns was not suitable to protect processors from heat and smoke exposure and also could not ensure the safety of end-products.
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Why is it important?
The public interest of this research is that it provides enough knowledge which could be useful to design and optimize improved equipment limiting chemical contamination of end-products by polycyclic aromatic hydrocarbons (PAH) of which benzo(a)pyrene (BaP) is known to be carcinogenic for human.
Perspectives
We hope that the results showed in this article will help to design and manufacture improved smoking kiln to limit or reduce the level of polycyclic aromatic hydrocarbon (PAH) in smoked and smoked-dried fish.
Mr. Mahunan François ASSOGBA
Read the Original
This page is a summary of: Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin, Cogent Food & Agriculture, July 2019, Taylor & Francis,
DOI: 10.1080/23311932.2019.1641255.
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