Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products.
Mahunan François AssogbaOgouyôm Herbert Iko AféRoger Houèchénè AhouansouDona Gildas Hippolyte AnihouviYénoukounmè Euloge KpoclouDieudonné DjagoCaroline DounyAhmed IgoutJacques MahillonDjidjoho Joseph HounhouiganMarie-Louise ScippoVictor Bienvenu AnihouviPublished in: Journal of the science of food and agriculture (2021)
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.