Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish

Abstract

Meat and fish are mainly processed in Benin by grilling, smoking and smoking-drying. Recent studies revealed that traditional equipments led to high contamination of end-products by polycyclic aromatic hydrocarbons (PAHs). This study aimed to assess the performances of new equipments and reduce the level of PAHs in end-products. Thirty-six controlled production trials were performed using three improved and new equipments in combination with charcoal and wood as fuel. The temperature at the core of grilled pork (77.5 ± 3.8 °C) and smoked fish (76.4 ± 2.8 °C) showed the highest thermal efficiency of QUALISANI equipment (FAQ) used with charcoal compared to other combinations fuel-equipment. The benzo[a]pyrene (BaP) (0.2 ± 0.1–1.9 ± 2.1 µg/Kg) and sum of PAH4 (2.4 ± 0.2 µg/Kg) in grilled pork obtained with FAQ-charcoal used with or without filter were the lowest levels of PAHs in compliance with Beninese and European standards. Smoked and smoked-dried fishes obtained from FAQ-charcoal with or without filter, FAQ-wood-filter, and the modified barrel kiln (FBM) used with charcoal-filter had ranges of BaP (0.1–0.2 µg/Kg) and PAH4 (0.4–2.9 µg/Kg) significantly lower than the maximal limited values of 2 µg/Kg (BaP) and 12 µg/Kg (PAH4) admitted by European Commission.