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Annex - Schematic overview of PhD study - Bomfeh.pdf (29.18 kB)

AFOC 34.1 Annex to Bomfeh on Fish Ovens in Ghana - Schematic overview of the PhD study

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posted on 2021-06-04, 13:54 authored by Kennedy Bomfeh
Smoked 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. The main regulatory marker for PAHs 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. This appendix is one schema in landschape format.