The effect of different smoking processes on the nutritional value and polycyclic aromatic hydrocarbon (PAHs) content of Clarias gariepinus and Cyprinus carpio has been assessed in this study. After smoking processes, the finish products were analyzed to determine the nutritional quality and the PAHs content. Different smoking processes significantly decreased ( p < 0.05) lipids content of fish. The smoked fish with unfiltered Psidium guajava has revealed higher lipid contents of 14.17 ± 0.15% and 14.96 ± 0.05%, respectively, for SNE GSF and SE GSF. A significant reduction ( p < 0.05) in protein content (% DM) has been observed in the two fish's species submitted to smoking processes. We found that evisceration of fish before smoking leads to increase the level of naphthalene, acenaphthene, and benzo (a) pyrene in smoked C. gariepinus and C. carpio . The use of metallic filter in the smoking of noneviscerated fish leads to the significant reduction ( p < 0.05) of the PAHs content in smoked fishes. Higher levels of PAH such as naphthalene and acenaphthene with values of 1,451.54 ± 49.58 and 709.91 ± 8.12 ng/kg were found in smoked C. carpio and 1,841.1 ± 11.41 and 809.91 ± 1.10 ng/kg were found in smoked C. gariepinus obtained in the case of traditional smoking. The PAHs content was higher in fish smoked using traditional ovens. Therefore, the quality of smoked fish was improved using a metallic filter during different smoking processes.

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This study aimed to evaluate the effects of feeding system and cooking treatments on the lipids quality, proximate composition and mineral content of broiler meat (thigh muscle) fed with powders of three natural plants. Hundred (100) twenty-one-day-old broiler chickens (Cobb 500) were randomly allocated to five (5) experimental diets with 10 replicates consisting of the basic ration (without antioxidant) from which four other feeds were obtained by adding 200 UI/kg of Vitamin E (VitE); 5 g/kg of tea leaves powder (CS); Ginger root powder (ZO) and Soursop flowers powder (AM). Feed and water were supplied ad libitum throughout the experimental period. On the 49 th day, they were randomly slaughtered, and their carcasses were collected for culinary treatments. Thereafter, lipids were extracted from the meat using the method described by Bligh and Dyer. Their quality was assessed by the determination of peroxide value (PV), thiobarbituric acid reactive substances value (TBARS) and acid value (AV); while the proximate composition and mineral content were performed on meat flours. Results revealed that the treatments Raw+ZO; Fr+AM; Fr+ZO; Bo+CS; Bo+ZO and Bo+AM limited the formation of hydroperoxides. Except for the treatment Fr+AM, all the treatments significantly increased (P<0.05) the level of TBARS. Combined treatments increased AV. Plant supplementation enhances the nutritional value of broiler meat. Thus, the supplementation of broiler ration with natural powders might be a good alternative to maintain the lipids stability of broiler meat and enhance their nutritional value during cooking treatments.