96
Views
0
CrossRef citations to date
0
Altmetric
Research Article

Quality Characteristics of Artisanal Smoked Chicken Meat Sold in Street Food in Togo

, , , &
Pages 389-408 | Received 13 Oct 2020, Accepted 08 Nov 2020, Published online: 26 Nov 2020

References

  • Abotchi, K. (2010). Evaluation de la qualité microbiologique des poissons fumés artisanalement au Togo (Master’s thesis). Ecole Inter-états des Sciences et Médecine Vétérinaires de Dakar/Sénégal. Retrieved from http://www.beep.ird.fr/collect/eismv/index/assoc/MEM10-21.dir/MEM10-21.pdf
  • Abraham, A. G., Wellington, T. T., & Victoria, A. (2012). Microbiological quality of chicken sold in accra and determination of D10-value of E. coli. Food and Nutrition Sciences, 3(5), 6. doi:10.4236/fns.2012.35094
  • Adeyeye, S. A. O. (2017). Effect of processing methods on quality and safety of Suya, a West African grilled meat. Journal of Culinary Science & Technology, 15(2), 158–170. doi:10.1080/15428052.2016.1225536
  • Ahoussi, E. D., Yehouenou, B., Hounzangbe-Adote, M. S., Soumanou, M. M., & Sohounhloue, D. C. K. (2008). Etat de salubrité des viandes de volaille congelées importées dans la ville de Cotonou en République du Bénin. Annales Des Sciences Agronomiques, 10(2), 123‑134. doi:10.4314/asab.v10i2.42692
  • Akakpo, A., Edikou, S., Diantom, A., & Osseyi, E. (2020). Diagnostique des pratiques de fumage de la viande de poulet (Gallus gallus) dans la ville de Lomé au Togo. African Journal of Food, Agriculture, Nutrition and Development, 20(6), 16758‑16780. https://doi.org/10.18697/ajfand.94.19230
  • Akpambang, V. O. E., Purcaro, G., Lajide, L., Amoo, I. A., Conte, L. S., & Moret, S. (2009). Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat. Food Additives & Contaminants: Part A, 26(7), 1096‑1103. doi:10.1080/02652030902855406
  • Al-Husseiny, K. S. (2017). Study some physical and chemical properties of some certain types of meats and the effect of freezing on it’s. Basrah Journal of Veterinary Research, 16(1). Retrieved from: http://www.basjvet.org/files/157-186.pdf
  • Al-Khalifa, A. S., & Dawood, A. A. (1993). Effects of cooking methods on thiamin and riboflavin contents of chicken meat. Food Chemistry, 48(1), 69‑74. doi:10.1016/0308-8146(93)90223-3
  • Alonge, D. O. (1988). Carcinogenic polycyclic aromatic hydrocarbons (PAH) determined in Nigerian kundi (smoke-dried meat). Journal of the Science of Food and Agriculture, 43(2), 167–172. doi:10.1002/jsfa.2740430207
  • AOAC. (1995). Official methods of analysis of AOAC International.
  • Barbanti, D., & Pasquini, M. (2005). Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat. LWT - Food Science and Technology, 38(8), 895‑901. doi:10.1016/j.lwt.2004.08.017
  • Barbut, S., Zhang, L., & Marcone, M. (2005). Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poultry Science, 84(5), 797‑802. doi:10.1093/ps/84.5.797
  • Bida, A. A., & Faruruwa, M. D. (2019). Storage and cooling effects on levels of protein carbohydrates, fats, minerals and microbes in Guinea Fowl (Numida meleagris) meat sold in Kaduna Metropolis, Nigeria. Advances in Biochemistry, 7(1), 10‑14. doi:10.11648/j.ab.20190701.13
  • Bouhalla, A. W. (2016). Qualités microbiologiques, physicochimiques et nutritionnelles de la viande de la pintade (Numida meleagris): Effet de muscle et des modes de cuisson (Master’s thesis). Université Abdelhamid Ben Badis/Algérie. Retrieved from: http://e-biblio.univ-mosta.dz/handle/123456789/2277
  • Cardinal, M., Cornet, J., Serot, T., & Baron, R. (2006). Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content. Food Chemistry, 96(1), 137–146. doi:10.1016/j.foodchem.2005.02.040
  • Cavani, C., Petracci, M., Trocino, A., & Xiccato, G. (2009). Advances in research on poultry and rabbit meat quality. Italian Journal of Animal Science, 8(sup2), 741‑750. doi:10.4081/ijas.2009.s2.741
  • Chaoui, F. (2016). Effets de la nature du bois de fumage (Eucalyptus, Olea) sur l’amélioration des propriétés nutritionnelles et sensorielles, et sur l’aptitude à la conservation de la « Sardina pilchardus » (Master’s thesis). Université Abdelhamid Ibn Badisde Mostaganem/Algérie. Retrieved from: http://e-biblio.univ-mosta.dz/handle/123456789/2261
  • Codex Alimentarius Commission. (2009). Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes. CAC/RCP, 68. http://www.codexalimentarius.org/download/standards/11257/CXP_068e.pdf
  • Coulibaly, Y., Baba, S. D., Narcisse, A. K., Léonce, K. D., Moussa, D., Serge, E. A. G., … Ardjouma, D. (2009). Levels of contamination of meat and offal (skins) by polycyclic aromatic hydrocarbons during grid cooking or following pre-treatment of tire stripping. Journal of Chemical, Biological and Physical Sciences, 9(3), 372‑379. doi:10.24214/jcbps.B.9.3.37279
  • Demby, J. H., & Cunningham, F. E. (1980). Factors affecting composition of chicken meat. A literature review1. World’s Poultry Science Journal, 36(1), 25‑67. doi:10.1079/WPS19800002
  • Demirbaş, A. (1999). Proximate and heavy metal composition in chicken meat and tissues. Food Chemistry, 67(1), 27‑31. doi:10.1016/S0308-8146(99)00103-X
  • Doe, P., & Olley, J. (1990). Drying and dried fish product. In Z. E. Sikorski (Ed.), Seafood : Resources, nutritional composition, and preservation (pp.125‑146). Boca Raton, Florida: CRC Press.
  • Dromigny, E. (2011). Les critères microbiologiques des denrées alimentaires : Réglementation, agents microbiens, autocontrôle. France: Lavoisier.
  • Duchène, C., & Gandemer, G. (2017). Viandes crues, viandes cuites : Quels effets de la cuisson sur la composition en nutriments des viandes? Cahiers de Nutrition et de Diététique, 52(3), 134‑149. doi:10.1016/j.cnd.2017.01.001
  • Edris, A., Ibrahim, H., Shaltout, F., Elshater, M., & Eman. (2012). Chemical analysis of chicken meat with relation to its quality. Benha Veterinary Medical Journal, 23(1), 87‑93. Retrieved from: https://www.researchgate.net/profile/M_Elshater/am
  • EFSA. (2008). Avis du Groupe Scientifique sur les contaminants dans la chaîne alimentaire du 9 juin 2008 relatif à une demande de la Commission européenne sur les Hydrocarbures Aromatiques Polycycliques dans les aliments (Question n° EFSA-Q-2007-136). The EFSA Journal, 724, 1‑114. doi:10.2903/j.efsa.2008.724
  • European Commission. (2010). Commission Regulation (EU) No 37/2010 of 22 December 2009 on pharmacologically active substances and their classification regarding maximum residue limits in foodstuffs of animal origin. Official Journal of the European Union, 15, 1–72.
  • Fellows, P. J. (2017). 15—Smoking. In P. J. Fellows (Ed.), Food processing technology (4th ed., pp. 717‑732). UK: Woodhead Publishing.
  • Fontana, A. J. (2000). Understanding the importance of water activity in food. Cereal Foods World, 45(1), 7‑10. Retrieved from: https://www.cabdirect.org/cabdirect/abstract/20000403069
  • Goulas, A. E., & Kontominas, M. G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Food Chemistry, 93(3), 511–520. doi:10.1016/j.foodchem.2004.09.040
  • Hassanien, F. M., El-Sabagh, R. A., Nassief, M. Z., & Refat, M. S. (2016). Bacterial and chemical quality of frozen chicken meat received at governmental hospital modern. Benha Veterinary Medical Journal, 30(1), 109–117. doi:10.21608/bvmj.2016.31355
  • Heiszler, M. G., Kraft, A. A., Rey, C. R., & Rust, R. E. (1972). Effect of time and temperature of smoking on microorganisms on Frankfurters. Journal of Food Science, 37(6), 845‑849. doi:10.1111/j.1365-2621.1972.tb03684.x
  • Horman, D. (2004). Chicken connection. Le poulet africain étouffé par l’Europe. Agrobusiness, dumping, souveraineté alimentaire. Bruxelles, Belgique: Groupe de recherche pour une stratégie économique alternative (GRESEA). Retrieved from: https://gresea.be/IMG/pdf/Poulet.pdf
  • Kralik, G., Kralik, Z., Grčević, M., & Hanžek, D. (2018). Quality of chicken meat. In B. Yücel & T. Taşkin (Eds.), Animal husbandry and nutrition (pp. 63). London, UK: InTech.
  • Kumolu-Johnson, C. A., Aladetohun, N. F., & Ndimele, P. E. (2010). The effects of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (BURCHELL 1822). African Journal of Biotechnology, 9(1), Article 1. doi:10.4314/ajb.v9i1
  • Lahcene, N. A., & Boudani, R. (2019). Effet des modes de cuisson sur la qualité nutritionnelle de certains types de viande (Master’s thesis). Université Abdelhamid Ibn Badis-Mostaganem/Algérie. Retrieved from: http://e-biblio.univ-mosta.dz/handle/123456789/12526
  • Latif, S. S. (2010). Effect of marination on the quality characteristics and microstructure of chicken breast meat cooked by different methods. Lucrari Stiintifice, 54, 314–324. Retrieved from: http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.452.2410&rep=rep1&type=pdf
  • Ledesma, E., Rendueles, M., & Díaz, M. (2016). Contamination of meat products during smoking by polycyclic aromatic hydrocarbons : Processes and prevention. Food Control, 60, 64‑87. doi:10.1016/j.foodcont.2015.07.016
  • Marc, C., Kaakeh, R., & Mbofung, C. M. F. (1998). Effect of salting and smoking method on the stability of lipid and microbiological quality of Nile perch (Lates niloticus). Journal of Food Quality, 21(6), 517–528. doi:10.1111/j.1745-4557.1998.tb00541.x
  • Mast, M. G., & Clouser, C. S. (1988). Processing options for improving the nutritional value of poultry meat and egg products. Washington, USA: National Academies Press.
  • Mead. (2004). Poultry meat processing and quality. UK: Woodhead Publishing.
  • Meilgaard, M. C., Carr, B. T., & Civille, G. V. (2006). Sensory evaluation techniques (4th ed.). Boca Raton, USA: CRC Press.
  • Mir, N. A., Rafiq, A., Kumar, F., Singh, V., & Shukla, V. (2017). Determinants of broiler chicken meat quality and factors affecting them : A review. Journal of Food Science and Technology, 54(10), 2997‑3009. doi:10.1007/s13197-017-2789-z
  • Murphy, R. Y., Johnson, E. R., Duncan, L. K., Clausen, E. C., Davis, M. D., & March, J. A. (2001). Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking. Poultry Science, 80(4), 508‑514. doi:10.1093/ps/80.4.508
  • Ndiaye, O., Sodoke, K. B., & Diei-Ouadi, Y. (2014). La technique FAO-Thiaroye de transformation (FTT-Thiaroye) (pp. 67). Rome, Italie: FAO.
  • Ratsimba, A., Rakoto, D., Arnaud, E., Goli, T., Ricci, J., Jeannoda, V., … Rivier, M. (2015). Improving the smoking process of kitoza, a traditional Malagasy meat product. Revue d’élevage et de Médecine Vétérinaire Des Pays Tropicaux, 67(3), 99. doi:10.19182/remvt.10179
  • Ratsimba, A., Rakoto, D., Jeannoda, V., Andriamampianina, H., Talon, R., Leroy, S., … Arnaud, E. (2019). Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar. Food Science & Nutrition, 7(8), 2666‑2673. doi:10.1002/fsn3.1122
  • Rivier, M., Kebe, F., & Goli, T. (2009). Fumage de poissons en Afrique de l’Ouest pour les marchés locaux et d’exportation. Rapport intermédiaire, 19. Retrieved from https://www.doc-developpement-durable.org/file/Energie/biomasse-bois/fumoir/Fumage%20de%20poissons%20en%20Afrique%20Ouest_Rivier.pdf
  • Saad, M. S., Ibraheem, H. M., Hassan, M. A., & Hassan, F. Y. (2013). Saad, M.S Chemical evaluation of some frozen poultry meat. Benha Veterinary Medical Journal, 24(1), 92‑97. Retrieved from https://www.bvmj.bu.edu.eg/issues/24-1/12.pdf
  • Salifou, C. F. A., Boko, K. C., Ahounou, G. S., Tougan, P. U., Kassa, S. K., Houaga, I., … Youssao, A. K. I. (2013). Diversité de la microflore initiale de la viande et sécurité sanitaire des consommateurs. International Journal of Biological and Chemical Sciences, 7(3), 1351‑1369. doi:10.4314/ijbcs.v7i3.41
  • Severi, S., Bedogni, G., Manzieri, A. M., Poli, M., & Battistini, N. (1997). Effects of cooking and storage methods on the micronutrient content of foods. European Journal of Cancer Prevention, 6, S21–S24. doi:10.1097/00008469-199703001-00005
  • Sikorski, Z. E., & Sinkiewicz, I. (2014). SMOKING | Traditional. In M. Dikeman & C. Devine (Eds.), Encyclopedia of meat sciences (2nd ed., pp. 321‑327). Oxford, UK: Academic Press.
  • Sikorski, Z. E. (2016). Smoked foods : Principles and production. In B. Caballero, P. M. Finglas, & F. Toldrá (Eds.), Encyclopedia of food and health (pp. 1‑5). Oxford, UK: Academic Press.
  • Šimko, P. (2005). Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings. Molecular Nutrition & Food Research, 49(7), 637‑647. doi:10.1002/mnfr.200400091
  • Šimko, P. (2009). Polycyclic aromatic hydrocarbons in smoked meats. In F. Toldrá (Ed.), Safety of meat and processed meat (pp. 343‑363). New York, USA: Springer.
  • Smith, D., & Lynam, K. (2012). Polycyclic Aromatic Hydrocarbon(PAH) analysis in fish by GC/MS using agilent bond ElutQuEChERS sample preparation and a high efficiencyDB-5ms ultra inert GC column; Application note, Agilent Technologies, Inc. Publication number 5990-6668EN.
  • Smith, D. P., & Acton, J. C. (2010). Marination, cooking, and curing of poultry products. In A. R. Sams (Ed.), Poultry meat processing (2nd ed., pp. 311–336). Florida, USA: CRC Press.
  • Tessier, F. J. (2012). Effet de la cuisson des aliments sur les pertes en vitamines. Correspondances en Métabolismes Hormones Diabètes et Nutrition, 16(5‑6), 150–153. Retrieved from: https://www.edimark.fr/Front/frontpost/getfiles/18637.pdf
  • Tomasino, S. (2000). Official methods of analysis of AOAC International. Association of Official Analytical Chemists. Gaithersburg, Md.
  • Tornberg, E. (2005). Effects of heat on meat proteins – Implications on structure and quality of meat products. Meat Science, 70(3), 493‑508. doi:10.1016/j.meatsci.2004.11.021
  • van Heerden, S. M., Schönfeldt, H. C., Smith, M. F., & Jansen van Rensburg, D. M. (2002). Nutrient content of South African chickens. Journal of Food Composition and Analysis, 15(1), 47‑64. doi:10.1006/jfca.2001.1040
  • Vautier, A., Carlier, M., Martin, J.-L., Gault, E., & Vendeuvre, J.-L. (2010). Impact de la cuisson et de la température à cøeur sur les valeurs nutritionnelles du rôti filet de porc. Journées Recherche Porcine, 225. Retrieved from: http://www.journees-recherche-porcine.com/texte/2010/qual/PQ6.pdf
  • Visciano, P., Perugini, M., Amorena, M., & Ianieri, A. (2006). Polycyclic aromatic hydrocarbons in fresh and cold-smoked Atlantic salmon fillets. Journal of Food Protection, 69(5), 1134‑1138. doi:10.4315/0362-028X-69.5.1134
  • WHO. (2012). Effect of reduced sodium intake on cardiovascular disease, coronary heart disease and stroke. World Health Organization. Retrieved from: https://apps.who.int/iris/handle/10665/79322
  • Wittkowski, R., Ruther, J., Drinda, H., & Rafiei-Taghanaki, F. (1992). Formation of smoke flavor compounds by thermal lignin degradation. In R. Teranishi, G. R. Takeoka, & M. Güntert (Eds.), Flavor precursors (Vol. 490, pp. 232‑243). Washington, USA: American Chemical Society.
  • Woods, L. (2003). SMOKED FOODS | Principles. In B. Caballero (Ed.), Encyclopedia of food sciences and nutrition (2nd ed., pp. 5296‑5301). Oxford, UK: Academic Press.
  • Zhang, L., & Barbut, S. (2005). Effects of regular and modified starches on cooked pale, soft, and exudative; normal; and dry, firm, and dark breast meat batters. Poultry Science, 84(5), 789‑796. doi:10.1093/ps/84.5.789

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.