In:
Journal of Food Research, Canadian Center of Science and Education, Vol. 8, No. 2 ( 2019-01-19), p. 1-
Abstract:
Microbial growth in meat from traditional handled Arius heudelotti fish during fermentation at 25-30 & deg;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 & plusmn; 0.28, 4.10 & plusmn; 0.61, 4.33 & plusmn; 0.45, 3.71 & plusmn; 0.69, 1.50 & plusmn; 0.3 and 1.33 & plusmn; 0.58 Log10 CFU/g. H2S-producing bacteria predominated (8.3 & plusmn; 0.25 Log10 CFU/g) after 24 h incubation at 25-30 & deg;C of untreated meat fish or that immersed in saline [14% NaCl (w/v)]. The pH of raw meat fish was 6.32 & plusmn; 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 & plusmn; 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 & plusmn; 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.
Type of Medium:
Online Resource
ISSN:
1927-0895
,
1927-0887
Language:
Unknown
Publisher:
Canadian Center of Science and Education
Publication Date:
2019
detail.hit.zdb_id:
2651456-4
