This study was carried out to have a critical overview of traditional fish smoking in Africa.
Fish is highly susceptible to deterioration without any preservative or processing measure …

Fish smoking is a very popular processing method in Europe, Africa and the Far East, where
smoked fish and meat are relished as a delicacy. Smoked fish is fish that has been cured by …

Abstract Analysis of raw and roasted ready-to-eat foods namely; Atlantic mackerel (Scomber
scombrus), suya beef and plantain (Musa paradiasca) sold and consumed in Amassoma …

The concentrations and compositional patterns of the USEPA 16 polycyclic aromatic
hydrocarbons were investigated in three commercially available fish species, Chrysichthys …

BACKGROUND Smoked fish is a major source of animal protein in developing countries. It
is largely produced by hot‐smoking on traditional kilns using fuelwood. This practice is …

This study was undertaken to assess polycyclic aromatic hydrocarbon (PAH) and heavy
metal concentrations of commercial grilled meat (suya) and smoked catfish (Clarias …

The concentrations and profiles of polycyclic aromatic hydrocarbons (PAHs) in 10 popular
fish species in the Nigerian market were determined with a view to providing information on …

An improved fish smoking oven called FAO‐Thiaroye Technique (FTT) has been introduced
in Ghana and other countries in the Global South as a technical intervention for the high …

Fish smoking is the oldest known traditional method of fish processing and preservation.
Fish provide the protein needed for bodybuilding and repairs of tissues, and form part of a …

Hot smoking is among the oldest methods of preservation which mankind has used in food
processing. Potential health hazards associated with smoked foods may be caused by …