Stability of commercial packaged fried foods in Ouagadougou during storage

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Résumé

Packaged fried foods are regularly consumed in Burkina Faso. However, these local products sold for severalweeks after their production are not subject to any storage rules. The aim of this study was to monitor the qualityof seven packaged fried foods during storage at room temperature. For this, the mineral composition, humidity, rancidity parameters, microbiological parameters, and color variation of these foods were determined monthly for three months. The results showed a significant increase in the acid value, peroxide value, and total mesophilic aerobic count in most samples during storage. The initial acid value of sweet cakes which was 22.5 mg KOH/kg, tripled in the 2nd month of storage. Significant changes in color were also observed over the three months. However, no significant changes in ash and fat contents were observed. Slight variations in humidity were noted during storage. The initial fecal coliform load of all samples was in accordance with the standard. However, after one month of storage, high and increasing levels of fecal coliforms were observed in potato chips (2.04 log CFU/g) and locusts (2.86 log CFU/g). Fortunately, Escherichia coli and Salmonella sp. loads in the various fried foods remained zero during the storage. The quality of the packaging used for the seven fried foods was not suitable for storage. These results show that the fried foods sold present non-negligible health risks. The most critical were locusts and sweet cakes because they were associated with a very high acid value and FAMT load above the recommended limit.

Mots-clés

Fried foods,Oxidation,Quality,Quality Spoilage,Storag