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Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork
Author(s) -
Assogba Mahunan François,
Kpoclou Yénoukounmè Euloge,
Houêchéné Ahouansou Roger,
Dalode Aymard,
Sanya Emile,
Mahillon Jacques,
Scippo MarieLouise,
Hounhouigan Djidjoho Joseph,
Anihouvi Victor Bienvenu
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14562
Subject(s) - significant difference , combustion , food science , chemistry , heat of combustion , pulp and paper industry , mathematics , engineering , statistics , organic chemistry
Abstract Processing methods of grilled pork and performances of the two most used grills were assessed. Twelve experiments were performed with three processors. Results showed that the temperatures recorded in the combustion place of barrel grill (VBG1C) and clay grill (CG2C) reached 466.8 ± 41.7°C and 458.3 ± 90.8°C, respectively. These temperatures exceeded 450°C, value at which uncompleted wood combustion generates polycyclic aromatic hydrocarbons (PAHs). No significant difference was found between VBG1C and CG2C about load capacity (3.8 ± 0.9 and 4.8 ± 0.7 kg), grilling duration (42.2 ± 13.0 and 49.0 ± 6.3 min), and quantity of fresh pork processed by the time unit (0.09 ± 0.02 and 0.10 ± 0.02 kg/min), except fuel consumption which was significantly higher for CG2C than VBG1C. No significant difference was found for protein and fat contents (dry weight) of grilled pork according to the grill used. The levels of BaP and PAH4 in grilled pork did not change according to the grill but exceeded the maximal values fixed by standard regulations. Practical applications Knowledge development through the characterization of fresh pork grilling process, and the assessment of the thermal and technological performances of traditional grills could help to optimize the grilling process by developing improved equipment with facility to manage and check the heat and smoke transfer during the grilling process and preserve processors health. Through this study, the improved equipment could be designed to increase its load capacity and to reduce its specific fuel consumption. In addition, the best sanitary quality of grilled pork obtained with the improved equipment will avoid sanitary risk to consumers.