Influence of salt and millet treatments during meat fish fermentation in Senegal
Microbial growth in meat from traditional handled Arius heudelotii fish during fermentation at 25-30°C in Senegal has been determined. Microorganisms involved in fermentation and pathogen microorganisms were analyzed in function of salt and millet addition [1/1 (w/v)]. Total viable microorganisms, lactic acid bacteria, H2S-producing Enterobacteriaceae, staphylococci, fungi and spore-forming bacteria counts in the crude meat fish reached 6.34 ± 0.28, 4.10 ± 0.61, 4.33 ± 0.45, 3.71 ± 0.69, 1.50 ± 0.3 and 1.33 ± 0.58 Log10 CFU/g. H2S-producing bacteria predominated (8.3 ± 0.25 Log10 CFU/g) after 24 h incubation at 25-30°C of untreated meat fish or that immersed in saline [14% NaCl (w/v)]. The pH of raw meat fish was 6.32 ± 0.1. It increased during unsalted fermentation, while it slightly decreased for the saline procedure. Meat fish fermentation in salty water added with NaCl at 80% (w/v), widespread in Senegal, allowed weak acidification in addition to growth inhibition of H2S producing Enterobacteriaceae which dropped to 3.53 ± 0.45 Log10 CFU/g after 24 h of fermentation. The fish fermentation in water added with malted millet flour at 15% (w/v) enabled significant growth of lactic acid bacteria and pH dropping to 4.9 ± 0.19. SH2-producing Enterobacteriaceae, Staphyloccoci and spore-forming bacteria showed a weak growth in the meat fish significantly acidified in millet solution, indicating preservative factor improvement when compared to the abusive salting traditional procedure which is a dietetic concern.
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Format: | article biblioteca |
Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q03 - Contamination et toxicologie alimentaires, Arius heudelotii, poisson (aliment), technologie traditionnelle, fermentation, millet, sel, bactérie pathogène, traitement des aliments, http://aims.fao.org/aos/agrovoc/c_40594, http://aims.fao.org/aos/agrovoc/c_15903, http://aims.fao.org/aos/agrovoc/c_28780, http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_4838, http://aims.fao.org/aos/agrovoc/c_33129, http://aims.fao.org/aos/agrovoc/c_34317, http://aims.fao.org/aos/agrovoc/c_37969, http://aims.fao.org/aos/agrovoc/c_6970, |
Online Access: | http://agritrop.cirad.fr/593903/ http://agritrop.cirad.fr/593903/1/Publi%20Diop%20et%20al%2C%20Millet%20fermented%20fish%202019.pdf |
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dig-cirad-fr-5939032024-01-29T02:23:02Z http://agritrop.cirad.fr/593903/ http://agritrop.cirad.fr/593903/ Influence of salt and millet treatments during meat fish fermentation in Senegal. Diop Michel Bakar, Fall Moussou, Konte Mamadou Abdoulaye, Montet Didier, Maiga Amadou Seidou, Guiro Amadou Tidiane. 2019. Journal of Food Research, 8 (2) : 1-14.https://doi.org/10.5539/jfr.v8n2p1 <https://doi.org/10.5539/jfr.v8n2p1> Influence of salt and millet treatments during meat fish fermentation in Senegal Diop, Michel Bakar Fall, Moussou Konte, Mamadou Abdoulaye Montet, Didier Maiga, Amadou Seidou Guiro, Amadou Tidiane eng 2019 Journal of Food Research Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Arius heudelotii poisson (aliment) technologie traditionnelle fermentation millet sel bactérie pathogène traitement des aliments http://aims.fao.org/aos/agrovoc/c_40594 http://aims.fao.org/aos/agrovoc/c_15903 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_4838 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_34317 http://aims.fao.org/aos/agrovoc/c_37969 Sénégal http://aims.fao.org/aos/agrovoc/c_6970 Microbial growth in meat from traditional handled Arius heudelotii fish during fermentation at 25-30°C in Senegal has been determined. Microorganisms involved in fermentation and pathogen microorganisms were analyzed in function of salt and millet addition [1/1 (w/v)]. Total viable microorganisms, lactic acid bacteria, H2S-producing Enterobacteriaceae, staphylococci, fungi and spore-forming bacteria counts in the crude meat fish reached 6.34 ± 0.28, 4.10 ± 0.61, 4.33 ± 0.45, 3.71 ± 0.69, 1.50 ± 0.3 and 1.33 ± 0.58 Log10 CFU/g. H2S-producing bacteria predominated (8.3 ± 0.25 Log10 CFU/g) after 24 h incubation at 25-30°C of untreated meat fish or that immersed in saline [14% NaCl (w/v)]. The pH of raw meat fish was 6.32 ± 0.1. It increased during unsalted fermentation, while it slightly decreased for the saline procedure. Meat fish fermentation in salty water added with NaCl at 80% (w/v), widespread in Senegal, allowed weak acidification in addition to growth inhibition of H2S producing Enterobacteriaceae which dropped to 3.53 ± 0.45 Log10 CFU/g after 24 h of fermentation. The fish fermentation in water added with malted millet flour at 15% (w/v) enabled significant growth of lactic acid bacteria and pH dropping to 4.9 ± 0.19. SH2-producing Enterobacteriaceae, Staphyloccoci and spore-forming bacteria showed a weak growth in the meat fish significantly acidified in millet solution, indicating preservative factor improvement when compared to the abusive salting traditional procedure which is a dietetic concern. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/593903/1/Publi%20Diop%20et%20al%2C%20Millet%20fermented%20fish%202019.pdf text cc_by info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ https://doi.org/10.5539/jfr.v8n2p1 10.5539/jfr.v8n2p1 info:eu-repo/semantics/altIdentifier/doi/10.5539/jfr.v8n2p1 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.5539/jfr.v8n2p1 |
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Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Arius heudelotii poisson (aliment) technologie traditionnelle fermentation millet sel bactérie pathogène traitement des aliments http://aims.fao.org/aos/agrovoc/c_40594 http://aims.fao.org/aos/agrovoc/c_15903 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_4838 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_34317 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_6970 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Arius heudelotii poisson (aliment) technologie traditionnelle fermentation millet sel bactérie pathogène traitement des aliments http://aims.fao.org/aos/agrovoc/c_40594 http://aims.fao.org/aos/agrovoc/c_15903 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_4838 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_34317 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_6970 |
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Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Arius heudelotii poisson (aliment) technologie traditionnelle fermentation millet sel bactérie pathogène traitement des aliments http://aims.fao.org/aos/agrovoc/c_40594 http://aims.fao.org/aos/agrovoc/c_15903 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_4838 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_34317 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_6970 Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Arius heudelotii poisson (aliment) technologie traditionnelle fermentation millet sel bactérie pathogène traitement des aliments http://aims.fao.org/aos/agrovoc/c_40594 http://aims.fao.org/aos/agrovoc/c_15903 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_4838 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_34317 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_6970 Diop, Michel Bakar Fall, Moussou Konte, Mamadou Abdoulaye Montet, Didier Maiga, Amadou Seidou Guiro, Amadou Tidiane Influence of salt and millet treatments during meat fish fermentation in Senegal |
description |
Microbial growth in meat from traditional handled Arius heudelotii fish during fermentation at 25-30°C in Senegal has been determined. Microorganisms involved in fermentation and pathogen microorganisms were analyzed in function of salt and millet addition [1/1 (w/v)]. Total viable microorganisms, lactic acid bacteria, H2S-producing Enterobacteriaceae, staphylococci, fungi and spore-forming bacteria counts in the crude meat fish reached 6.34 ± 0.28, 4.10 ± 0.61, 4.33 ± 0.45, 3.71 ± 0.69, 1.50 ± 0.3 and 1.33 ± 0.58 Log10 CFU/g. H2S-producing bacteria predominated (8.3 ± 0.25 Log10 CFU/g) after 24 h incubation at 25-30°C of untreated meat fish or that immersed in saline [14% NaCl (w/v)]. The pH of raw meat fish was 6.32 ± 0.1. It increased during unsalted fermentation, while it slightly decreased for the saline procedure. Meat fish fermentation in salty water added with NaCl at 80% (w/v), widespread in Senegal, allowed weak acidification in addition to growth inhibition of H2S producing Enterobacteriaceae which dropped to 3.53 ± 0.45 Log10 CFU/g after 24 h of fermentation. The fish fermentation in water added with malted millet flour at 15% (w/v) enabled significant growth of lactic acid bacteria and pH dropping to 4.9 ± 0.19. SH2-producing Enterobacteriaceae, Staphyloccoci and spore-forming bacteria showed a weak growth in the meat fish significantly acidified in millet solution, indicating preservative factor improvement when compared to the abusive salting traditional procedure which is a dietetic concern. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q03 - Contamination et toxicologie alimentaires Arius heudelotii poisson (aliment) technologie traditionnelle fermentation millet sel bactérie pathogène traitement des aliments http://aims.fao.org/aos/agrovoc/c_40594 http://aims.fao.org/aos/agrovoc/c_15903 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_4838 http://aims.fao.org/aos/agrovoc/c_33129 http://aims.fao.org/aos/agrovoc/c_34317 http://aims.fao.org/aos/agrovoc/c_37969 http://aims.fao.org/aos/agrovoc/c_6970 |
author |
Diop, Michel Bakar Fall, Moussou Konte, Mamadou Abdoulaye Montet, Didier Maiga, Amadou Seidou Guiro, Amadou Tidiane |
author_facet |
Diop, Michel Bakar Fall, Moussou Konte, Mamadou Abdoulaye Montet, Didier Maiga, Amadou Seidou Guiro, Amadou Tidiane |
author_sort |
Diop, Michel Bakar |
title |
Influence of salt and millet treatments during meat fish fermentation in Senegal |
title_short |
Influence of salt and millet treatments during meat fish fermentation in Senegal |
title_full |
Influence of salt and millet treatments during meat fish fermentation in Senegal |
title_fullStr |
Influence of salt and millet treatments during meat fish fermentation in Senegal |
title_full_unstemmed |
Influence of salt and millet treatments during meat fish fermentation in Senegal |
title_sort |
influence of salt and millet treatments during meat fish fermentation in senegal |
url |
http://agritrop.cirad.fr/593903/ http://agritrop.cirad.fr/593903/1/Publi%20Diop%20et%20al%2C%20Millet%20fermented%20fish%202019.pdf |
work_keys_str_mv |
AT diopmichelbakar influenceofsaltandmillettreatmentsduringmeatfishfermentationinsenegal AT fallmoussou influenceofsaltandmillettreatmentsduringmeatfishfermentationinsenegal AT kontemamadouabdoulaye influenceofsaltandmillettreatmentsduringmeatfishfermentationinsenegal AT montetdidier influenceofsaltandmillettreatmentsduringmeatfishfermentationinsenegal AT maigaamadouseidou influenceofsaltandmillettreatmentsduringmeatfishfermentationinsenegal AT guiroamadoutidiane influenceofsaltandmillettreatmentsduringmeatfishfermentationinsenegal |
_version_ |
1792499843345678336 |