Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi , a grilled meat produced in Niger

Boubacar Seydou, Ramatou;Douny, Caroline;Mahillon, Jacques;Anihouvi, Victor Bienvenu;Hounhouigan, Djidjoho Joseph;et.al.
(2021) Journal of Food Processing and Preservation — Vol. 45, n° 7, p. e15627 (2021)

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Authors
  • Boubacar Seydou, RamatouLaboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 BP 2819 Jericho-Cotonou, Benin
    Author
  • Douny, CarolinecDepartment of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, bât. B43bis, 10 Avenue de Cureghem, Sart-Tilman, B-4000 Liège, Belgium
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  • Mahillon, JacquesUCLouvain
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  • Anihouvi, Victor BienvenuLaboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 BP 2819 Jericho-Cotonou, Benin
    Author
  • Hounhouigan, Djidjoho Josephorcid-logoLaboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 BP 2819 Jericho-Cotonou, Benin
    Author
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Abstract
The physicochemical characteristics and chemical safety of two categories of grilled meat from Niger were assessed, using sun drying and optionally wood fire grilling processes. Contamination factors associated with the critical unit operations were identified and the technological parameters were monitored through these processes. Sixty samples were analysed for dry matter, pH and water activity. Polycyclic Aromatic Hydrocarbons were assessed using HPLC-FLD technique. No effect of the process on the duration of kilichi production was observed whereas the yield of kilichi was significantly (p=0.015) dependent on the process and kilichi category. Production of kilichi leads to losses of dry matter (yield <90%). All wood fire grilled samples were highly contaminated with BaP and PAH4, with concentrations exceeding up to 10 times the EU maximum limits set at 2 and 12 μg/kg, respectively. Kiln type, fire wood species and processing practices were the critical factors for an improved quality of kilichi.
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Boubacar Seydou, R., Douny, C., Mahillon, J., Anihouvi, V. B., Scippo, M.-L., & Hounhouigan, D. J. (2021). Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi , a grilled meat produced in Niger. Journal of Food Processing and Preservation, 45(7), e15627. https://doi.org/10.1111/jfpp.15627 (Original work published 2021)