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

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 maximum level allowed) pose a health risk. Smoked chickens overal...

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Bibliographic Details
Published in:Journal of culinary science & technology 2022-09, Vol.20 (5), p.389-408
Main Authors: Akakpo, Akpénè, Spéro, Edikou K.U., Diantom, Agoura, Hanvi, Dédé Mawulé, Osseyi, G. Elolo
Format: Article
Language:English
Subjects:
Aromatic compounds
Chickens
Food quality
Health risks
Hygiene
Meat
microbial germs
Microorganisms
Phenols
polycyclic aromatic hydrocarbon
Poultry
Protein composition
proximate composition
sensory attributes
Smoked-chicken
Smoking
Water activity
Water loss
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Summary: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 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.
ISSN:1542-8052
1542-8044
DOI:10.1080/15428052.2020.1848684