Evaluation of the Physico-Chemical Characteristics and Sensory Qualities of Mackerel and Horse Mackerel Smoked with Fruit Peels and Rice Husk Residues in Benin

References

• Abe H, Katayama A, Sah BP, Toriu T, Samy S, Pheach P, Adams MA, Grierson PF. 2007. Potential for Rural Electrification Based on Biomass Gasification in Cambodia. Biomass Bioenergy. 31(9):656–664.
   Web of Science ®Google Scholar
• Adebayo-Tayo BC, Onilude AA, Patrick UG. 2008. Mycofloral of Smoke-dried Fishes Sold in Uyo, Eastern Nigeria. World J Agr Sci. 4(3):346–50.
   Google Scholar
• Adeyemi OT, Osilesi OO, Onajobi F, Adebawo O, Afolayan AJ. 2013. Stability Study of Smoked Fish, Horse Mackerel (Trachurus Trachurus) by Different Methods and Storage at Room Temperature. Afri J Biochem Res. 7(6):98–106.
   Google Scholar
• Adeyeye SAO, Oyewole OB, Obadina AO, Omemu AM, Adeniran OE, Oyedele HA, Abayomi SO. 2015. Quality and Safety Assessment of Traditional Smoked Fish from Lagos State, Nigeria. Int J Aquac. 5(15):1–9.
   Google Scholar
• Allagbé AC, Degnon RG, Konfo CTR, Kpatinvoh B, Farid B-M. 2020. Improvement of Smoked and Fermented Dried Fish Processing and Application of Essential Oils as Their Natural Preservatives. World J Adv Res Rev. 6:129–38.
   Google Scholar
• An D, Guo Y, Zhu Y, Wang Z. 2010. A green route to preparation of silica powders with rice husk ash and waste gas. Chem Eng J. 162(2): 509–514.
   Web of Science ®Google Scholar
• AOAC. 1990. Official methods of analysis of the Association of Official Analytical Chemists, 15th. Washington (VA): Association of Official Analytical Chemists.
   Google Scholar
• Aquimer. 2020. Comparaison de produits chinchard maigre/maquereau. [accessed 2020 June]. www.nutraqua.com/component/option,com_neocomposition/Itemid,53/lang,fr/index.php .
   Google Scholar
• Arason S, Nguyen M Van, Thorarinsdottir KA, Thorkelsson G. 2014. Preservation of Fish by Curing. In: Boziaris IS, editor. Seaf Process Technol Qual Safety. West Sussex: John Wiley & Sons. p. 130–160.
   Google Scholar
• Arenas CN, Navarro MV, Martínez JD. 2019. Pyrolysis Kinetics of Biomass Wastes Using Isoconversional Methods and the Distributed Activation Energy Model. Bioresour Technol. 288:121485.
   PubMed Web of Science ®Google Scholar
• Arvanitoyannis IS Kotsanopoulos KV. 2012. Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties. Food Bioprocess Technol. 5(3):831–53.
   Web of Science ®Google Scholar
• Assogba MF, Anihouvi DGH, Iko Afé OH, Kpoclou YE, Mahillon J, Scippo M-L, Hounhouigan DJ, Anihouvi VB. 2019. Processing Methods, Preservation Practices and Quality Attributes of Smoked and Smoked-dried Fishes Consumed in Benin. Cogent Food Agric. 5(1):255.
   Web of Science ®Google Scholar
• Assogba MHM, Salifou CFA, Ahounou SG, Silemehou JAS, Dahouda M, Chikou A, Farougou S, Kpodekon M, Youssao AKI. 2018. Effet de la Fumaison sur les Qualités Technologiques et Sensorielles de Scomber Scombrus (Maquereau Commun) et de Trachurus trachurus (Chinchard) à Wlacodji dans le Sud du Bénin. Int J Progress Sci Technol. 9(1):34–35.
   Google Scholar
• Biaou CF. 2006. Monographie de la commune d’Abomey-Calavi. Cotonou: INSAE.
   Google Scholar
• Bomfeh K, Jacxsens L, Amoa‐Awua WK, Tandoh I, Afoakwa EO, Gamarro EG, Ouadi YD, De Meulenaer B. 2019. Reducing Polycyclic Aromatic Hydrocarbon Contamination in Smoked Fish in the Global South: A Case Study of an Improved Kiln in Ghana. J Sci Food Agric. 99(12):5417‑5423.
   PubMed Web of Science ®Google Scholar
• Bonsu BO, Takase M, Mantey J. 2020. Preparation of Charcoal Briquette from Palm Kernel Shells: Case Study in Ghana. Heliyon. 6(10):e05266.
   PubMed Web of Science ®Google Scholar
• Cardinal M, Gunnlaugsdottir H, Bjoernevik M, Ouisse A, Vallet JL, Leroi F. 2004. Sensory Characteristics of Cold-smoked Atlantic Salmon (Salmo Salar) from European Market and Relationships with Chemical, Physical and Microbiological Measurements. Food Res Int. 37(2):181–93.
   Web of Science ®Google Scholar
• Chabi NW, Konfo CT, Emonde PD, Chichi MTC, Sika KJC, Alamou Y, Baba-Moussa LS. 2014. Performance d’un dispositif amélioré de fumage (four Chorkor) sur la qualité du poisson fumé dans la commune d’Aplahoué (Sud-est du Bénin). Int J Innov Appl Stud. 9(3):1383–91.
   Google Scholar
• Charbel AT, Trinchero BD, Morais DD, Mesquita H, Birchal VS. 2015. Evaluation of the Potential of Fruit Peel Biomass after Conventional and Microwave Drying for Use as Solid Fuel. Appl. Mech. Mater. 798:480–485.
   Google Scholar
• Degnon RG, Agossou VE, Adjou ES, Dahouenon-Ahoussi E, Soumanou MM, Sohounhloue DC. 2013a. Évaluation de la qualité microbiologique du chinchard (Trachurus trachurus) au cours du processus de fumage traditionnel. J Appl BioSci. 67:5210–18.
   Google Scholar
• Degnon RG, Faton AN, Adjou ES, Tchobo FP, Dahouenon-Ahoussi E, Soumanou MM, Sohounhloué DC. 2013b. Efficacité comparée des huiles essentielles de deux plantes aromatiques dans la conservation post-fumage du Chinchard. J Anim Plant Sci. 19(1):2831–39.
   Google Scholar
• Djessouho DOC. 2015. Analyse socio-économique du fumage du poisson de la pêche artisanale maritime sur le littoral du Bénin [Master Thesis]. Renne (France): Agrocampus Ouest.
   Google Scholar
• Essumang DK, Dodoo DK, Adjei JK. 2013. Effect of Smoke Generation Sources and Smoke Curing Duration on the Levels of Polycyclic Aromatic Hydrocarbon (PAH) in Different Suites of Fish. Food Chem Toxicol. 58:86‑94.
   PubMed Web of Science ®Google Scholar
• Fuentes A, Fernández‐Segovia I, Barat JM, Serra JA. 2010. Physicochemical Characterization of Some Smoked and Marinated Fish Products. J Food Process Preserv. 34(1):83–103.
   Web of Science ®Google Scholar
• Gates KW. 2015. Seafood Processing: Technology, Quality and Safety. J. Aquat. Food Prod. Technol. 24(1): 91–97.
   Google Scholar
• Goueu BB. 2006. Contribution à l’étude de l’évolution de la qualité microbiologique du poisson fumé en Côte d’Ivoire et destiné à l’exportation [Veterinary Thesis]. Dakar (Sénégal): Université Cheikh Anta Diop de Dakar.
   Google Scholar
• [INSAE] Institut National de la Statistique et de l’Analyse Economique. 2016. Cahier des villages et quartiers de ville du département de l’Atlantique. Cotonou, Benin: INSAE.
   Google Scholar
• Jonsdottir R, Olafsdottir G, Chanie E, Haugen JE. 2008. Volatile Compounds Suitable for Rapid Detection as Quality Indicators of Cold Smoked Salmon (Salmo Salar). Food Chem. 109:184–95.
   PubMed Web of Science ®Google Scholar
• Leksono T, Edison, Irasari, Ikhsan MN. 2020. The effect of different variety of fire-woods on smoking of selais catfish (Cryptopterus bicirchis). IOP Conf Ser Earth Environ Sci. 430 (12002). doi:10.1088/1755-1315/430/1/012002
   Google Scholar
• Marsoem SN, Irawati D. 2016. Basic Properties of Acacia Mangium and Acacia Auriculiformis as a Heating Fuel. AIP Conference Proceedings. 1755 (1):130007.
   Google Scholar
• Martinez O, Salmeron J, Guillen MD, Casas C. 2007. Textural and Physicochemical Changes in Salmon (Salmo Salar) Treated with Commercial Liquid Smoke Flavourings. Food Chem. 100(2):498–503.
   Web of Science ®Google Scholar
• Ndakatu AM, Oyero JO, Musa S, Ibrahim A. 2012. Evaluation of Product Quality, Economy and Efficiency of Wood Shavings and Rice Husks as Alternative Fuels for Fish Smoking. 27th Annual Conference and Biennial General Meeting of the Fisheries Society of Nigeria (FISON), 25-30 Nov 2012; Bayelsa, Nigeria. p. 164‑168.
   Google Scholar
• Oduor-Odote PM, Odoli OMC. 2010. Organoleptic Effect of Using Different Plant Materials on Smoking of Marine and Freshwater Catfish. African J Food Agric Nutr Dev. 10(6):2658–77.
   Google Scholar
• Perea-Moreno M-A, Manzano-Agugliaro F, Hernandez-Escobedo Q, Perea-Moreno A-J. 2018. Peanut Shell for Energy: Properties and Its Potential to Respect the Environment. Sustainability. 10(9):3254.
   Web of Science ®Google Scholar
• Pino JA. 2014. Characterisation of Volatile Compounds in a Smoke Flavouring from Rice Husk. Food Chem. 153:81–86.
   PubMed Web of Science ®Google Scholar
• Ríos-Badrán IM, Luzardo-Ocampo I, García-Trejo JF, Santos-Cruz J, Gutiérrez-Antonio C. 2020. Production and Characterization of Fuel Pellets from Rice Husk and Wheat Straw. Renew Energy. 145:500‑507.
   Web of Science ®Google Scholar
• Rivier M, Kebe F, Goli T. 2009. Fumage de poissons en Afrique de l’Ouest pour les marchés locaux et d’exportation. Montpelier (France): Agence Universitaire de la Francophonie. Rapport Intermédiaire.
   Google Scholar
• Salifou CFA. 2013. Assessment of Body Composition and Meat Quality of Lagunaire, Borgou and Zebu Fulani Bulls Raised on Natural Pasture in Benin [PhD Thesis]. Abomey-Calavi (Bénin): Abomey-Calavi University.
   Google Scholar
• Salifou CFA, Ahounou SG, Kiki PS, Hogbonouto EB, Gade KAI, Youssao AKI. 2020. Caractérisation des techniques de fumage des poissons au sud-Bénin. J Interdiscip Rech Sci. 1(2):41–47.
   Google Scholar
• SAS. 2012. Base SAS 9.4 Procedures Guide: Statistical Procedures. Cary, NC: SAS Institute Inc.
   Google Scholar
• [UEMOA] Union Économique et Monétaire Ouest Africaine. 2014. Programme triennal de développement du secteur de la pêche au sein de l’UEMOA. Ouagadougou (Burkina Faso): UEMOA.
   Google Scholar
• Schoch D. 2015. Le projet “Atelier de fumage de poissons” au centre ASAV International à Cotonou (République du Bénin). Cotonou (Bénin): ASAV Int.
   Google Scholar
• Sung W-C, Stone M, Sun F-M. 2007. Analysis of Volatile Constituents of Different Temperature Rice Hulls Liquid Smoke. Chia-nan Annu Bul. 33:1–12.
   Google Scholar
• Varlet V, Prost C, Sérot T. 2007. Volatile Aldehydes in Smoked Fish: Analysis Methods, Occurrence and Mechanisms of Formation. Food Chem Anal Nutri Clin Method. 105:1536–56.
   Google Scholar
• Werlich M. 2001. Fumage du poisson et fours de fumage. Eschborn (Germany (Infogate)): GTZ.
   Google Scholar