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The Shift from a Traditional to an Improved Fish Smoking Oven in Ghana

The Shift from a Traditional to an Improved Fish Smoking Oven in Ghana AbstractSmoked fish products are an important source of animal protein in Ghana. They are processed on traditional ovens (namely, the Chorkor smoker and the metal drum), which results in elevated product contamination with carcinogenic polycyclic aromatic hydrocarbons (pah s). The main regulatory marker for pah s is benzo(a)pyrene (BaP). An improved oven called the fao-Thiaroye Processing Technique (ftt) has been proposed as an intervention. This study evaluated the efficacy of that intervention and evaluated consumer response to its products. Sardinella sp. was smoked separately on the ftt and the traditional ovens and their BaP levels determined. Whereas the mean BaP in the ftt product was 0.2 µg/kg (ten times lower than the EU limit of 2 µg/kg), the levels in the Chorkor smoker and metal drum products were 60 µg/kg and 26 µg/kg, respectively (up to 30 times the EU limit). Consumer acceptance did not differ between ftt and traditional oven products. This suggests that ftt is an efficacious intervention whose products are acceptable to consumers. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Afrika Focus Brill

The Shift from a Traditional to an Improved Fish Smoking Oven in Ghana

Afrika Focus , Volume 34 (1): 12 – Jun 9, 2021

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Publisher
Brill
Copyright
Copyright © Koninklijke Brill NV, Leiden, The Netherlands
ISSN
0772-084X
eISSN
2031-356X
DOI
10.1163/2031356x-34010009
Publisher site
See Article on Publisher Site

Abstract

AbstractSmoked fish products are an important source of animal protein in Ghana. They are processed on traditional ovens (namely, the Chorkor smoker and the metal drum), which results in elevated product contamination with carcinogenic polycyclic aromatic hydrocarbons (pah s). The main regulatory marker for pah s is benzo(a)pyrene (BaP). An improved oven called the fao-Thiaroye Processing Technique (ftt) has been proposed as an intervention. This study evaluated the efficacy of that intervention and evaluated consumer response to its products. Sardinella sp. was smoked separately on the ftt and the traditional ovens and their BaP levels determined. Whereas the mean BaP in the ftt product was 0.2 µg/kg (ten times lower than the EU limit of 2 µg/kg), the levels in the Chorkor smoker and metal drum products were 60 µg/kg and 26 µg/kg, respectively (up to 30 times the EU limit). Consumer acceptance did not differ between ftt and traditional oven products. This suggests that ftt is an efficacious intervention whose products are acceptable to consumers.

Journal

Afrika FocusBrill

Published: Jun 9, 2021

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