Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp.

Autor: Kpoclou YE; Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Bénin.; School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin., Adinsi L; School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin., Anihouvi VB; School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin., Douny C; Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium., Brose F; Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium., Igout A; Departement of biomedical and preclinical sciences, Faculty of Medicine, University of Liege, Liege, Belgium., Scippo ML; Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium., Hounhouigan DJ; School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2021 Dec; Vol. 58 (12), pp. 4646-4653. Date of Electronic Publication: 2021 Jan 08.
DOI: 10.1007/s13197-020-04952-y
Abstrakt: Abstract: Traditionally smoked shrimps are highly contaminated with carcinogenic polycyclic aromatic hydrocarbons (PAHs). The effect of precooking methods such as boiling (7 and 15 min) and steaming (15 and 20 min) on shrimp smoking effectiveness was investigated through smoking duration and the change of moisture, protein content, and PAHs contamination. The consumer's perception of derived shrimps was highlighted by acceptability and Just-About-Right test using 7-point hedonic and 3-point scale respectively. Both precooking methods didn't affect the shrimp protein content while steaming reduced significantly moisture content. All the precooking methods reduced significantly the smoking duration with the lowest values for steaming. Smoking with or free from precooking increased significantly PAHs content of shrimp. Although, the PAHs trends showed similar pattern for both precooking methods, steaming during 20 min before smoking enables to have the shrimp with Benzo[a]pyrene (BaP) and sum of benzo[b]fluoranthene, benzo[a]anthracene, chrysene and BAP (PAH4) contents lower to the safety limit recommended by the European regulation. Irrespective of consumption forms, main sensory attributes of smoked steamed shrimps were scored as Just-About-Right by most consumers (65 to 88%). Steam precooking (20 min) is the better way for upgrading the shrimp safety with expected liking of consumers.
Competing Interests: Conflict of interestAuthors have no competing interest to declare.
(© Association of Food Scientists & Technologists (India) 2021.)
Databáze: MEDLINE
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