{"refrec":{"BRefID":337412,"RR":"<b>Kpoclou, Y.E.; Adinsi, L.; Anihouvi, V.B.; Douny, C.; Brose, F.; Igout, A.; Scippo, M.-L.; Hounhouigan, D.J.</b> (2021). Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. <i>J. Food Sci. Technol. 58</i>: 4646-4653. <a href=\"https://hdl.handle.net/10.1007/s13197-020-04952-y\" target=\"_blank\">https://hdl.handle.net/10.1007/s13197-020-04952-y</a>","BEntID":334035,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":0,"RefStringPartII":". <i>J. Food Sci. Technol. 58</i>: 4646-4653. <a href=\"https://hdl.handle.net/10.1007/s13197-020-04952-y\" target=\"_blank\">https://hdl.handle.net/10.1007/s13197-020-04952-y</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Kpoclou, Y.E.; Adinsi, L.; Anihouvi, V.B.; Douny, C.; Brose, F.; Igout, A.; Scippo, M.-L.; Hounhouigan, D.J.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Kpoclou, Y.E. <i>et al.</i>","Englishabstract":"Traditionally smoked shrimps are highly contaminated with carcinogenic polycyclic aromatic hydrocarbons (PAHs). The effect of precooking methods such as boiling (7 and 15 min) and steaming (15 and 20 min) on shrimp smoking effectiveness was investigated through smoking duration and the change of moisture, protein content, and PAHs contamination. The consumer’s perception of derived shrimps was highlighted by acceptability and Just-About-Right test using 7-point hedonic and 3-point scale respectively. Both precooking methods didn’t affect the shrimp protein content while steaming reduced significantly moisture content. All the precooking methods reduced significantly the smoking duration with the lowest values for steaming. Smoking with or free from precooking increased significantly PAHs content of shrimp. Although, the PAHs trends showed similar pattern for both precooking methods, steaming during 20 min before smoking enables to have the shrimp with Benzo[a]pyrene (BaP) and sum of benzo[b]fluoranthene, benzo[a]anthracene, chrysene and BAP (PAH4) contents lower to the safety limit recommended by the European regulation. Irrespective of consumption forms, main sensory attributes of smoked steamed shrimps were scored as Just-About-Right by most consumers (65 to 88%). Steam precooking (20 min) is the better way for upgrading the shrimp safety with expected liking of consumers.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-04-21 01:33:00.207654","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Food processing; Safety; Quality; Condiment; PAHs contamination; Consumers' perception","OtherDescriptors":null,"Notes":null,"AnaPub":2021,"MonPub":null,"DateUpdate":"2022-11-30","DateCreate":"2021-05-17","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000606311100002","VABBcode":null,"OpenAcc":0,"Handle":"10.1007/s13197-020-04952-y"},"refs":null,"anarec":{"AnaID":337412,"PubliDate":2021,"Pagination":"4646-4653","XtraPublOfAnaID":null,"ISBN":null,"Volume":"58","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":43238,"SerRR":"Journal of Food Science and Technology. 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