Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin

Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin

Field Investigations were carried out on traditional processing of fresh fish into smoked fish (SF) and smoked-dried fish (SDF) in southern regions of Benin. A total of 429 stakeholders were interviewed, and data were analysed using Sphinx survey plus2. Factorial Correspondence Analyses were perform...

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Bibliographic Details
Main Authors: Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Jacques Mahillon, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:Cogent Food & Agriculture
Subjects:
fish
smoking kilns
fuel
chemical hazard
storage practices
Online Access:http://dx.doi.org/10.1080/23311932.2019.1641255

Internet

http://dx.doi.org/10.1080/23311932.2019.1641255

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