Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi, a grilled meat produced in Niger

摘要

The physicochemical characteristics and chemical safety of two categories of grilledmeat from Niger were assessed, using sun drying and optionally wood fire grillingprocesses. Contamination factors associated with the critical unit operations wereidentified and the technological parameters were monitored through these processes.Sixty samples were analyzed for dry matter, pH, and water activity. Polycyclicaromatic hydrocarbons were assessed using HPLC-FLDtechnique. No effect of theprocess on the duration of kilichi production was observed, whereas the yield of kilichiwas significantly (p = .015) dependent on the process and kilichi category. Productionof kilichi leads to losses of dry matter (yield <90%). All wood fire grilled samples werehighly contaminated with BaP and PAH4, with concentrations exceeding up to 10times the EU maximum limits set at 2 and 12 μg/kg, respectively. Kiln type, fire woodspecies, and processing practices were the critical factors for an improved quality ofkilichi.