African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 837

Full Length Research Paper

Proximate composition and microbiological study of five marine fish species consumed in Gabon

Alain Serges ONDO-AZI1*, Brice Serge KUMULUNGUI1, Ludovic MEWONO2 and Armel MBINA KOUMBA1 and Crépin ELLA MISSANG1,3  
1Unité de Recherche Agrobiologie, Université des Sciences et Techniques de Masuku, B.P. 941 Masuku Franceville Gabon. 2Laboratoire d’Immunologie, de Microbiologie appliquée et d’Hygiène, Ecole Normale Supérieure, B.P. 440 Libreville Gabon. 3Institut de Recherche Technologique, CENAREST, B.P. 14.070, Libreville, Gabon.
Email: [email protected]

  •  Accepted: 04 June 2013
  •  Published: 31 August 2013

Abstract

The aim of the current study was to determine proximate composition (protein, lipid, ash and moisture), energy and microbiological spoilage in five fish species. The chemical analysis revealed that the protein content of Pseudotolithus typus was 19.19%,Pomadasys peroteti 16.05%, Galeoides decadactylus 17.15%, Carassius auratus20.78% and Pimelodus grosskopfii 18.57% of the fresh weight, respectively. The lipid content, the ash, and carbohydrate ranged from 0.46 to 1.76, 1.01 to 1.40 and 0.20 to 0.49% of the fresh weight correspondingly. Microbiological analysis showed that the Total Viable Count (TVC) varied between 5.20 and 8.42 LogUFC/g. The results obtained on TVC were not within the acceptable limits set by the International Commission on Microbiological Specification for Foods. Staphylococcus sp. bacteria were observed in all five species and fecal coliforms in Carassius auratus and Pimelodus grosskopfii only.The bacteria isolated on each of the five fish species included Staphylococcus aureus,Staphylococcus xylosusEnterobacter agglomerans and one unidentified species.However, fungi were not found in these five samples.

Key words: Franceville, Gabon, proximate composition, microbiological quality, fish species.