African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 903

Full Length Research Paper

Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer

Janvier Mêlégnonfan Kindossi
  • Janvier Mêlégnonfan Kindossi
  • Department of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin.
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Victor Bienvenu Anihouvi
  • Victor Bienvenu Anihouvi
  • Department of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin.
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Opportune O. D. Akpo-Djenontin
  • Opportune O. D. Akpo-Djenontin
  • Department of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin.
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Générose Vieira-Dalodé
  • Générose Vieira-Dalodé
  • Department of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin.
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Mathias Hounsou
  • Mathias Hounsou
  • Department of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin.
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Noël Houédougbé Akissoé
  • Noël Houédougbé Akissoé
  • Department of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin.
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Djidjoho Joseph Hounhouigan
  • Djidjoho Joseph Hounhouigan
  • Department of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin.
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  •  Received: 24 March 2016
  •  Accepted: 30 June 2016
  •  Published: 31 October 2016

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.