Indigenous practices and quality perception in the production of kilichi, a grilled dried meat in Niger
Ramatou Boubacar Seydou, Victor Anihouvi, Adam Mamadou, Hamani Marichatou, Marie-Louise Scippo, D. Joseph Hounhouigan
Afsaneh Farhadian, S.J., Faridah, A. and Zaidul, I.S. (2010) ‘Determination of polycyclic aromatic hydrocarbons in grilled meat’, Food Control 21: 606–10 <http://dx.doi.org/10.1016/j.foodcont.2009.09.002>.
Beidari, S. and Mahamadou, M. (2014) Rapport de l’étude pour la réalisation des indications géographiques et du cahier de charges du kilichi du Niger, Ministère de l’Elevage, Niger.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338–62 <http://dx.doi.org/10.1080/03670240802003850>.
Dagnelie, P. (1998) Statistiques théoriques et appliquées. Vol. 2. Infférence statistique à une et deux dimensions. De Boeck and Larcier S.A., de Boeck Université Brussels, Belgium.
Fonkem, D.N., Tanya, V.N. and Ebangi, A.L. (2010) ‘Effects of season on the microbiological quality of kilichi, a traditional Cameroonian dried beef product’, Tropicultura 28(1): 10–5.
Giuseppe, C., Raffaele, M., Raffaelina, M., Leonardo, C., Lucia, V. and Aniello, A. (2014) ‘Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)’, Italian Journal of Food Safety 3: 1681 <http://dx.doi.org/10.4081/ijfs.2014.1681>.
Jones, M.J., Tanya, V.N., Mbofung, C.M.F., Fonkem, D.N. and Silverside, D.E. (2001) ‘A microbiological and nutritional evaluation of the West African dried meat product, kilishi’, The Journal of Food Technology in Africa 6(4): 126–9.
José, M.L., Laura, P., María, C., García, F. and Daniel, F. (2010) ‘Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”’, Meat Science 86: 660–4 <http://dx.doi.org/10.1016/j.meatsci.2010.05.032>.
Kalilou, S., Collignan, A. and Zakhia, N. (1998) ‘Optimizing the traditional processing of beef into kilishi’, Meat Science 50(1): 21–32, <DOI: S0309-1740(98)00012-6>
Ledesma, E., Rendueles, M. and Díaz, M. (2014) ‘Benzo(a)pyrene penetration on a smoked meat product during smoking time’, Food Additives & Contaminants Part A 31(10): 1688–98 <http://dx.doi.org/10.1080/19440049.2014.949875>.
Manda, P., Dano, D.S., Ehile, E.S., Koffi, M., Amani, N. and Assy, Y.A. (2012) ‘Evaluation of polycyclic aromatic hydrocarbons (PAHs) content in foods sold in Abobo market, Abidjan, Côte d’Ivoire’, Journal of Toxicology and Environmental Health Sciences 4(6): 99–105 <http://dx.doi.org/10.5897/JTEHS11.085>.
Martin, R., Joe, H., Alan, D., Steve, R.G.P., Shaun, W., Alwyn, F. and David, M. (2015) ‘Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting’, Food and Chemical Toxicology 78: 1–9 <https://doi.org/10.1016/j.fct.2014.12.018>.
Mbawala, A., Daoudou, B. and Ngassoum, M.B. (2010) ‘Qualité microbiologique du kilishi (produit carné séché) produit dans la ville de Ngaoundéré (Cameroun)’, Tropicultura 28(3): 153–60.
Ogunsola, O.O. and Omojola, A.B. (2008) ‘Qualitative evaluation of Kilishi prepared from beef and pork’, African Journal of Biotechnology 7(11): 1753–8 <DOI: 10.5897/AJB08.354>
Olusola, O.O., Okubanjo, A.O. and Omojola, A.B. (2012) ‘Nutritive and organoleptic characteristics of Kilishi as affected by meat type and ingredient formulation’, Journal of Animal Production Advances 2(5): 221–32.
Shamsuddeen, U. (2009) ‘Microbiological quality of spice used in the production of kilichi a traditionally dried and grilled meat product’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(2): 66–9.
Shamsuddeen, U., Ameh, J.B., Oyeyi, T.I. and Dantata, A.A. (2009) ‘Study on the photochemical and in vitro antibacterial activity of some spice extracts on some bacteria isolated from meat products’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(1): 101–4.
Yacouba, I. (2009) Analyse des techniques traditionnelles de transformation de la viande en Kilichi dans la commune urbaine de Madaoua (Rép. du Niger), Mémoire d’Ingénieur, Institut Polytechnique Rural de Formation et de Recherche Appliquée (IPR/IFRA), Niger.
Afsaneh Farhadian, S.J., Faridah, A. and Zaidul, I.S. (2010) ‘Determination of polycyclic aromatic hydrocarbons in grilled meat’, Food Control 21: 606–10 <http://dx.doi.org/10.1016/j.foodcont.2009.09.002>.
Beidari, S. and Mahamadou, M. (2014) Rapport de l’étude pour la réalisation des indications géographiques et du cahier de charges du kilichi du Niger, Ministère de l’Elevage, Niger.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338–62 <http://dx.doi.org/10.1080/03670240802003850>.
Dagnelie, P. (1998) Statistiques théoriques et appliquées. Vol. 2. Infférence statistique à une et deux dimensions. De Boeck and Larcier S.A., de Boeck Université Brussels, Belgium.
Fonkem, D.N., Tanya, V.N. and Ebangi, A.L. (2010) ‘Effects of season on the microbiological quality of kilichi, a traditional Cameroonian dried beef product’, Tropicultura 28(1): 10–5.
Giuseppe, C., Raffaele, M., Raffaelina, M., Leonardo, C., Lucia, V. and Aniello, A. (2014) ‘Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)’, Italian Journal of Food Safety 3: 1681 <http://dx.doi.org/10.4081/ijfs.2014.1681>.
Jones, M.J., Tanya, V.N., Mbofung, C.M.F., Fonkem, D.N. and Silverside, D.E. (2001) ‘A microbiological and nutritional evaluation of the West African dried meat product, kilishi’, The Journal of Food Technology in Africa 6(4): 126–9.
José, M.L., Laura, P., María, C., García, F. and Daniel, F. (2010) ‘Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”’, Meat Science 86: 660–4 <http://dx.doi.org/10.1016/j.meatsci.2010.05.032>.
Kalilou, S., Collignan, A. and Zakhia, N. (1998) ‘Optimizing the traditional processing of beef into kilishi’, Meat Science 50(1): 21–32, <DOI: S0309-1740(98)00012-6>
Ledesma, E., Rendueles, M. and Díaz, M. (2014) ‘Benzo(a)pyrene penetration on a smoked meat product during smoking time’, Food Additives & Contaminants Part A 31(10): 1688–98 <http://dx.doi.org/10.1080/19440049.2014.949875>.
Manda, P., Dano, D.S., Ehile, E.S., Koffi, M., Amani, N. and Assy, Y.A. (2012) ‘Evaluation of polycyclic aromatic hydrocarbons (PAHs) content in foods sold in Abobo market, Abidjan, Côte d’Ivoire’, Journal of Toxicology and Environmental Health Sciences 4(6): 99–105 <http://dx.doi.org/10.5897/JTEHS11.085>.
Martin, R., Joe, H., Alan, D., Steve, R.G.P., Shaun, W., Alwyn, F. and David, M. (2015) ‘Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting’, Food and Chemical Toxicology 78: 1–9 <https://doi.org/10.1016/j.fct.2014.12.018>.
Mbawala, A., Daoudou, B. and Ngassoum, M.B. (2010) ‘Qualité microbiologique du kilishi (produit carné séché) produit dans la ville de Ngaoundéré (Cameroun)’, Tropicultura 28(3): 153–60.
Ogunsola, O.O. and Omojola, A.B. (2008) ‘Qualitative evaluation of Kilishi prepared from beef and pork’, African Journal of Biotechnology 7(11): 1753–8 <DOI: 10.5897/AJB08.354>
Olusola, O.O., Okubanjo, A.O. and Omojola, A.B. (2012) ‘Nutritive and organoleptic characteristics of Kilishi as affected by meat type and ingredient formulation’, Journal of Animal Production Advances 2(5): 221–32.
Shamsuddeen, U. (2009) ‘Microbiological quality of spice used in the production of kilichi a traditionally dried and grilled meat product’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(2): 66–9.
Shamsuddeen, U., Ameh, J.B., Oyeyi, T.I. and Dantata, A.A. (2009) ‘Study on the photochemical and in vitro antibacterial activity of some spice extracts on some bacteria isolated from meat products’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(1): 101–4.
Yacouba, I. (2009) Analyse des techniques traditionnelles de transformation de la viande en Kilichi dans la commune urbaine de Madaoua (Rép. du Niger), Mémoire d’Ingénieur, Institut Polytechnique Rural de Formation et de Recherche Appliquée (IPR/IFRA), Niger.
Afsaneh Farhadian, S.J., Faridah, A. and Zaidul, I.S. (2010) ‘Determination of polycyclic aromatic hydrocarbons in grilled meat’, Food Control 21: 606–10 <http://dx.doi.org/10.1016/j.foodcont.2009.09.002>.
Beidari, S. and Mahamadou, M. (2014) Rapport de l’étude pour la réalisation des indications géographiques et du cahier de charges du kilichi du Niger, Ministère de l’Elevage, Niger.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338–62 <http://dx.doi.org/10.1080/03670240802003850>.
Dagnelie, P. (1998) Statistiques théoriques et appliquées. Vol. 2. Infférence statistique à une et deux dimensions. De Boeck and Larcier S.A., de Boeck Université Brussels, Belgium.
Fonkem, D.N., Tanya, V.N. and Ebangi, A.L. (2010) ‘Effects of season on the microbiological quality of kilichi, a traditional Cameroonian dried beef product’, Tropicultura 28(1): 10–5.
Giuseppe, C., Raffaele, M., Raffaelina, M., Leonardo, C., Lucia, V. and Aniello, A. (2014) ‘Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)’, Italian Journal of Food Safety 3: 1681 <http://dx.doi.org/10.4081/ijfs.2014.1681>.
Jones, M.J., Tanya, V.N., Mbofung, C.M.F., Fonkem, D.N. and Silverside, D.E. (2001) ‘A microbiological and nutritional evaluation of the West African dried meat product, kilishi’, The Journal of Food Technology in Africa 6(4): 126–9.
José, M.L., Laura, P., María, C., García, F. and Daniel, F. (2010) ‘Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”’, Meat Science 86: 660–4 <http://dx.doi.org/10.1016/j.meatsci.2010.05.032>.
Kalilou, S., Collignan, A. and Zakhia, N. (1998) ‘Optimizing the traditional processing of beef into kilishi’, Meat Science 50(1): 21–32, <DOI: S0309-1740(98)00012-6>
Ledesma, E., Rendueles, M. and Díaz, M. (2014) ‘Benzo(a)pyrene penetration on a smoked meat product during smoking time’, Food Additives & Contaminants Part A 31(10): 1688–98 <http://dx.doi.org/10.1080/19440049.2014.949875>.
Manda, P., Dano, D.S., Ehile, E.S., Koffi, M., Amani, N. and Assy, Y.A. (2012) ‘Evaluation of polycyclic aromatic hydrocarbons (PAHs) content in foods sold in Abobo market, Abidjan, Côte d’Ivoire’, Journal of Toxicology and Environmental Health Sciences 4(6): 99–105 <http://dx.doi.org/10.5897/JTEHS11.085>.
Martin, R., Joe, H., Alan, D., Steve, R.G.P., Shaun, W., Alwyn, F. and David, M. (2015) ‘Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting’, Food and Chemical Toxicology 78: 1–9 <https://doi.org/10.1016/j.fct.2014.12.018>.
Mbawala, A., Daoudou, B. and Ngassoum, M.B. (2010) ‘Qualité microbiologique du kilishi (produit carné séché) produit dans la ville de Ngaoundéré (Cameroun)’, Tropicultura 28(3): 153–60.
Ogunsola, O.O. and Omojola, A.B. (2008) ‘Qualitative evaluation of Kilishi prepared from beef and pork’, African Journal of Biotechnology 7(11): 1753–8 <DOI: 10.5897/AJB08.354>
Olusola, O.O., Okubanjo, A.O. and Omojola, A.B. (2012) ‘Nutritive and organoleptic characteristics of Kilishi as affected by meat type and ingredient formulation’, Journal of Animal Production Advances 2(5): 221–32.
Shamsuddeen, U. (2009) ‘Microbiological quality of spice used in the production of kilichi a traditionally dried and grilled meat product’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(2): 66–9.
Shamsuddeen, U., Ameh, J.B., Oyeyi, T.I. and Dantata, A.A. (2009) ‘Study on the photochemical and in vitro antibacterial activity of some spice extracts on some bacteria isolated from meat products’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(1): 101–4.
Yacouba, I. (2009) Analyse des techniques traditionnelles de transformation de la viande en Kilichi dans la commune urbaine de Madaoua (Rép. du Niger), Mémoire d’Ingénieur, Institut Polytechnique Rural de Formation et de Recherche Appliquée (IPR/IFRA), Niger.
Afsaneh Farhadian, S.J., Faridah, A. and Zaidul, I.S. (2010) ‘Determination of polycyclic aromatic hydrocarbons in grilled meat’, Food Control 21: 606–10 <http://dx.doi.org/10.1016/j.foodcont.2009.09.002>.
Beidari, S. and Mahamadou, M. (2014) Rapport de l’étude pour la réalisation des indications géographiques et du cahier de charges du kilichi du Niger, Ministère de l’Elevage, Niger.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J.R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338–62 <http://dx.doi.org/10.1080/03670240802003850>.
Dagnelie, P. (1998) Statistiques théoriques et appliquées. Vol. 2. Infférence statistique à une et deux dimensions. De Boeck and Larcier S.A., de Boeck Université Brussels, Belgium.
Fonkem, D.N., Tanya, V.N. and Ebangi, A.L. (2010) ‘Effects of season on the microbiological quality of kilichi, a traditional Cameroonian dried beef product’, Tropicultura 28(1): 10–5.
Giuseppe, C., Raffaele, M., Raffaelina, M., Leonardo, C., Lucia, V. and Aniello, A. (2014) ‘Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)’, Italian Journal of Food Safety 3: 1681 <http://dx.doi.org/10.4081/ijfs.2014.1681>.
Jones, M.J., Tanya, V.N., Mbofung, C.M.F., Fonkem, D.N. and Silverside, D.E. (2001) ‘A microbiological and nutritional evaluation of the West African dried meat product, kilishi’, The Journal of Food Technology in Africa 6(4): 126–9.
José, M.L., Laura, P., María, C., García, F. and Daniel, F. (2010) ‘Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”’, Meat Science 86: 660–4 <http://dx.doi.org/10.1016/j.meatsci.2010.05.032>.
Kalilou, S., Collignan, A. and Zakhia, N. (1998) ‘Optimizing the traditional processing of beef into kilishi’, Meat Science 50(1): 21–32, <DOI: S0309-1740(98)00012-6>
Ledesma, E., Rendueles, M. and Díaz, M. (2014) ‘Benzo(a)pyrene penetration on a smoked meat product during smoking time’, Food Additives & Contaminants Part A 31(10): 1688–98 <http://dx.doi.org/10.1080/19440049.2014.949875>.
Manda, P., Dano, D.S., Ehile, E.S., Koffi, M., Amani, N. and Assy, Y.A. (2012) ‘Evaluation of polycyclic aromatic hydrocarbons (PAHs) content in foods sold in Abobo market, Abidjan, Côte d’Ivoire’, Journal of Toxicology and Environmental Health Sciences 4(6): 99–105 <http://dx.doi.org/10.5897/JTEHS11.085>.
Martin, R., Joe, H., Alan, D., Steve, R.G.P., Shaun, W., Alwyn, F. and David, M. (2015) ‘Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting’, Food and Chemical Toxicology 78: 1–9 <https://doi.org/10.1016/j.fct.2014.12.018>.
Mbawala, A., Daoudou, B. and Ngassoum, M.B. (2010) ‘Qualité microbiologique du kilishi (produit carné séché) produit dans la ville de Ngaoundéré (Cameroun)’, Tropicultura 28(3): 153–60.
Ogunsola, O.O. and Omojola, A.B. (2008) ‘Qualitative evaluation of Kilishi prepared from beef and pork’, African Journal of Biotechnology 7(11): 1753–8 <DOI: 10.5897/AJB08.354>
Olusola, O.O., Okubanjo, A.O. and Omojola, A.B. (2012) ‘Nutritive and organoleptic characteristics of Kilishi as affected by meat type and ingredient formulation’, Journal of Animal Production Advances 2(5): 221–32.
Shamsuddeen, U. (2009) ‘Microbiological quality of spice used in the production of kilichi a traditionally dried and grilled meat product’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(2): 66–9.
Shamsuddeen, U., Ameh, J.B., Oyeyi, T.I. and Dantata, A.A. (2009) ‘Study on the photochemical and in vitro antibacterial activity of some spice extracts on some bacteria isolated from meat products’, Bayero Journal of Pure and Applied Sciences (Bajopas) 2(1): 101–4.
Yacouba, I. (2009) Analyse des techniques traditionnelles de transformation de la viande en Kilichi dans la commune urbaine de Madaoua (Rép. du Niger), Mémoire d’Ingénieur, Institut Polytechnique Rural de Formation et de Recherche Appliquée (IPR/IFRA), Niger.
Assessment of the physicochemical characteristics, chemical and microbiological safety of two types ofkilichi, a grilled meat produced in Niger
Boubacar Seydou, Ramatou
Harouna, AbdoulKader
Kpoclou, Yénoukounmè Euloge
Douny, Caroline
Brose, François
Hamani, Marichatou
Mahillon, Jacques
Anihouvi, Victor Bienvenu
Scippo, Marie‐Louise
Hounhouigan, Djidjoho Joseph
Food Science & Nutrition, Vol. 7 (2019), Iss. 10 P.3293
https://doi.org/10.1002/fsn3.1190 [Citations: 1]Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi , a grilled meat produced in Niger
Boubacar Seydou, Ramatou
Douny, Caroline
Mahillon, Jacques
Anihouvi, Victor Bienvenu
Scippo, Marie‐Louise
Hounhouigan, Djidjoho Joseph
Journal of Food Processing and Preservation, Vol. 45 (2021), Iss. 7
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