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ABSTRACT
Smoked-chicken Samples (36) were collected from 3 sites of smoking processes in Lomé and analyzed by conventional methods. Changes in the proximal composition and microbial germs load of chicken meat after smoking were significant (p < .05). Smoked chicken had good hygienic quality in compliance with regulations and variable water, protein, fat, and mineral contents. Their water activity (0.967 ± 0.011) indicated a highly perishable product with low storability. Low levels of total phenols suggested a light smoking product while Polycyclic Aromatics Hydrocarbons content (> maximum level allowed) pose a health risk. Smoked chickens overall acceptability was over 6 on a 9-point scale, but the seasoned and pre-cooked ones had the highest water loss rates and obtained the highest preference scores. Attributes “not tender enough,” “not spicy enough,” and “not salty enough” reduced the preference score by 1 to 2 points and should be considered in an improvement step.
Acknowledgments
The authors thank the German Academic Exchange Service (DAAD) for funding this research through In-Country/In-Region Scholarship CERSA/Togo program. The authors also express warm gratitude to the Togo Institute of Agronomic Research (ITRA) for making its laboratories available for analyses.