Kpoclou Euloge Yénoukounmè, Anihouvi Victor Bienvenu, Azokpota Paulin, Soumanou Mohamed Mansourou, Douny Caroline, Brose François, Hounhouigan Djidjoho Joseph, Scippo Marie-Louise
a Department of Nutrition and Food Science, Faculty of Agronomic Sciences , University of Abomey-Calavi , Cotonou , Benin.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(7):1212-8. doi: 10.1080/19440049.2014.916422. Epub 2014 May 28.
Smoked shrimp is a food condiment widely used in Beninese local cooking practices. A previous study revealed that this product is highly contaminated with polycyclic aromatic hydrocarbons (PAH). The present study explored possibilities to reduce PAH levels in shrimp smoked using cottage industry smoking techniques with barrel and chorkor kilns, by replacing wood by charcoal from Acacia auriculiformis and Mangifera indica, as fuels. Results showed that only shrimp smoked using acacia charcoal in a chorkor kiln had PAH levels (benzo[a]pyrene = 5 µg kg(-1) and sum of benzo[a]pyrene, chrysene, benzo[a]anthracene and benzo[b]fluoranthene = 28 µg kg(-1)) in accordance with a European standard of 5 and 30 µg kg(-1), respectively, and suitable physicochemical characteristics for good storage (moisture content = 11.9% ± 1.5%; water activity = 0.46 ± 0.03). However, further investigations still needs to be done to reduce the duration of product contact with combustion gasses in order to reduce the PAH content of smoked shrimp to safer levels, largely below standards.
烟熏虾是贝宁当地烹饪中广泛使用的一种食品调味料。先前的一项研究表明，该产品受到多环芳烃（PAH）的高度污染。本研究探讨了使用相思树和芒果木炭代替木材作为燃料，采用家庭手工业烟熏技术（使用桶式和乔尔科尔窑）来降低烟熏虾中PAH含量的可能性。结果表明，只有在乔尔科尔窑中使用相思木炭烟熏的虾，其PAH含量（苯并[a]芘=5μg/kg，苯并[a]芘、屈、苯并[a]蒽和苯并[b]荧蒽的总和=28μg/kg）分别符合欧洲标准5和30μg/kg，并且具有适合良好储存的理化特性（水分含量=11.9%±1.5%；水分活度=0.46±0.03）。然而，仍需要进一步研究以减少产品与燃烧气体的接触时间，以便将烟熏虾的PAH含量降低到更安全的水平，大幅低于标准。
