Abstract
Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to enhance the flavour of many dishes were purchased from processing sites and markets, for physico-chemical and microbiological characterization using standard methods. FATE samples exhibited similar water activity level (0.75-0.77), variable pH values (6.88-7.68), variable amounts of dry matter (43.4-47.2 g/100 g), salt (18.7-26.6 g/100 g DM), protein (49.2–53.8 g/100 g DM), lipid (10.8-47.4 g/100 g DM), thiobarbituric acid reactive substances (24.8 to 27.1 mg malonaldehyde/kg DM), total volatile nitrogen (453.6 to 618.6 mg N/100 g DM) and acidity index (1.7 to 4.9 g oleic acid /100 g DM), various organic acids and histamine contents within acceptable limit of 20 mg/100 g for 87% of samples analysed. For all these chemical components, significant differences (p < 0.05) were observed between fish species and between sampling places. Total viable counts were ranged between 3.6 to 4.2 Log cfu/g. No Salmonella and Listeria monocytogenes were found in any FATE sample. The technological flora such as lactic acid bacteria were enumerated (1.2 Log cfu/g) in 42% of samples while coagulase negative Staphylococci were found in all the FATE samples (2.9-3.9 Log cfu/g). Key words: King fish, cassava fish, flavouring agent, Lanhouin, fermentation, quality characteristics.
Highlights
The dry matter content of all samples varied from 43.9 to 47.2 g/100 g for cassava fish and from 43.4 to 45.4 g/100 g for king fish Lanhouin samples. These values agree with those previously reported for Lanhouin samples (49.9 and 43.4 g/100 g from cassava fish and king fish respectively) (Anihouvi et al, 2006), Momoni samples (44.60-48.58 g/100 g) (Sanni et al, 2002; Essuman, 1992) and salted anchovy samples (45.84 g/100 g) (Hernández-Herrero et al, 1999)
The dry matter content of market Lanhouin samples processed with cassava fish was significantly higher (p < 0.05) than that collected from processing sites
Oxidation can affect the nutritional quality of the product by making the proteins and amino acids unavailable and making the product unpalatable. These results showed that high lipid content carries away an increase in total volatile nitrogen (TVN) and propionic acid contents of Lanhouin samples
Summary
Including Benin, Togo, Ghana, Nigeria and Côte-d'Ivoire It is mostly used as taste enhancer and flavouring agent in many types of dishes (Anihouvi et al, 2005; Kindossi et al, 2012). The raw materials used for Lanhouin production include the fish and the salt, and the fermentation is spontaneous and uncontrolled (Anihouvi et al, 2012). Different processes and different types of fish are used to produce Lanhouin, but the end-product seems apparently the same. The most significant operations such as ripening and fermentation are not well defined, nor controlled whereas they determine the final quality of Lanhouin (Anihouvi et al, 2005; Kindossi et al, 2012). The current investigation aims to assess the quality of Lanhouin obtained from two types of fish mainly used for its commercial production
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