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

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2020-11-26 DOI:10.1080/15428052.2020.1848684

Akpénè Akakpo, Edikou K.U. Spéro, A. Diantom, Dèdè M. Hanvi, G. Osseyi

引用次数: 0

Abstract

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.

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多哥街头食品中手工烟熏鸡肉的品质特征

摘要/ ABSTRACT摘要:采用常规方法，对lomovel市3个烟熏点的36份鸡肉样品进行分析。烟熏后鸡肉近端组成和微生物菌量变化显著(p < 0.05)。烟熏鸡卫生质量符合规定，水分、蛋白质、脂肪和矿物质含量变化不大。水分活度(0.967±0.011)为易变质产品，贮藏性差。总酚含量低表明该产品为轻度吸烟产品，而多环芳烃含量(>允许的最大含量)构成健康风险。烟熏鸡的总体可接受性在9分制中超过6分，但调味和预煮的鸡失水率最高，获得了最高的偏好分数。“不够嫩”、“不够辣”和“不够咸”的属性使偏好得分降低了1到2分，应该在改进步骤中考虑。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations