| Original article |
|
|
|
|
|
Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore |
| Euloge S. Adjou, René G. Dègnon, Edwige Dahouenon-Ahoussi, Mohamed M. Soumanou, Dominique C. K. Sohounhloue |
| Laboratory of Research and Study in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of AbomeyCalavi, 01, P. O. B:2009, Cotonou, Bénin |
|
|
|
|
Abstract The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (0.5, 1.0 and 2.0 lL g-1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the fermented fish flour produced. Results obtained revealed that the essential oil of Pimenta racemosa investigated has a chemical composition characterized by the presence of myrcene (25.1%), chavicol (7.5%) and eugenol (51.1%). Fermented fish flour produced have a good nutritional potential. However, on the microbiological level, only samples produced by adjunction of essential oil have a low level of microbial contamination, with an absence of pathogenic microorganisms.
|
| Keywords
Essential oil
Pimenta racemosa
Galeoides decadactylus
Fermented fish
Process
Benin
|
| Fund:The authors are grateful to the Food Engineering Technology Department of Polytechnic School of AbomeyCalavi University (UAC) for their financial support. |
|
Issue Date: 07 February 2018
|
|
|
1. S. Tossou, Rapport National d'évaluation de L'application des Mesures Sanitaires et Phytosanitaires Dans la Commercialisation des Produits de la Pêche au Bénin, Ministère de l'Agriculture, de l'Elevage et de la Pêche (MAEP), Bénin, (2010) p. 81
2. V.B. Anihouvi, J.D. Hounhouigan, G.S. Ayernor, Cah. Agric. 14(3), 23-330 (2005)
3. R.G. Dègnon, E.S. Adjou, E. Dahouenon-Ahoussi, M.M. Soumanou, E. Fiogbé, J. Water Resour. Prot. 6, 29-34 (2014)
4. P. Dossou-Yovo, R.G. Josse, I. Bokossa, I. Palaguina, Afr. J. Food Sci. 5(17), 878-883 (2011)
5. R.G. Dègnon, E.S. Adjou, C. Ahouannou, E. DahouenonAhoussi, M.M. Soumanou, D.C.K. Sohounhloué, Int. J. Biosci. 3(11), 1-7 (2013)
6. R.G. Dègnon, A. Faton, E.S. Adjou, F. Tchobo, E. DahouenonAhoussi, M.M. Soumanou, D.C.K. Sohounhloué, J. Anim. Plant Sci. 19(1), 2831-2839 (2013)
7. B. Yehouenou, E. Ahoussi, P. Sessou, G.A. Alitonou, F. Toukourou, C.K.D. Sohounhloue, Afr. J. Microbiol. Res. 6(26), 5496-5505 (2012)
8. E.S. Adjou, S. Kouton, E. Dahouenon-Ahoussi, M.M. Soumanou, D.C.K. Sohounhloue, Mycotoxin Res. 29, 29-38 (2013)
9. K.A. Hammer, C.F. Carson, T.V. Riley, J. Appl. Microbiol. 95, 853-860 (2003)
10. E.S. Adjou, B. Yehouenou, C.M. Sossou, M.M. Soumanou, C.A. de Souza, Afr. J. Biotechnol. 11(78), 14354-14360 (2012)
11. B. Yehouenou, J.P. Noudogbessi, P. Sessou, V. Wotto, F. Avlessi, C.K.D. Sohounhloué, J. Soc. Ouest Afr. de Chim. 29, 19-27 (2010)
12. M.M. Soumanou, E.S. Adjou, Sweet fennel (Ocimum gratissimum) oils, in Essential Oils in Food Preservation, Flavor and Safety, ed. by V.R. Preedy (Academic Press, Cambridge, 2016), pp. 765-773
13. G.A. Alitonou, J.P. Noudogbessi, P. Sessou, A. Tonouhewa, F. Avlessi, C. Menut, D.C.K. Sohounhloue, Int. J. Biosci. 2(9), 1-12 (2012)
14. C.H. Sarojnalini, W. Vishwanath, J. Indian Fish. Assoc. 25, 75-81 (1995)
15. S. Burt, Int. J. Food Microbiol. 94, 223-253 (2004)
16. G. Singh, S. Maurya, M.P. de Lampasona, C.A.N. Catalan, Food Chem. Toxicol. 45, 1650-1661 (2007)
17. S.M. Ali, A.A. Khan, I. Ahmed, M. Musaddiq, K.S. Ahmed, H. Polasa, L.V. Rao, C.M. Habibullah, L.A. Sechi, N. Ahmed, Ann. Clin. Microbiol. Antimicrob. 4, 20-24 (2005)
18. A.M. Leite, E.D.O. Lima, E.L. de Souza, M.D. Diniz, V.N. Trajano, I.A. de Medeiros, Braz. J. Pharm. Sci. 43, 121-126 (2007)
19. T.M. Lopez Diaz, C.J. Gonzalez, B. Moreno, A. Otero, Food Microbiol. 19(1), 1-7 (2002)
20. V.G. de Billerbeck, C.G. Roques, J.M. Bessière, J.L. Fonvieille, R. Dargent, Can. J. Microbiol. 47, 9-17 (2001)
21. R.P. Adams, Identification of essential oil components by gas chromatography/mass spectrometry (Allured, Carol Stream, 2007)
22. R.J. De Knegt, H.V.D. Brink, Int Dairy J. 8(8), 733-738 (1998)
23. AOAC, Official Methods of Analysis (Association of Official Analytical Chemist Inc., Virginia, 1990)
24. A.A. Oshodi, Food Chem. 45(2), 79-83 (1992)
25. F. Rampersad, S. Laloo, A. Laborde, K. Maharaj, L. Sookhai, J. Teelucksingh, S. Reid, Epidemiol. Infect. 123(2), 241-251 (1999)
26. A.E. Ogbeibu, Biostatistics, a Practical Approach to Research and Data Handling (Mindex Publishing Company Ltd., Benin City, 2005), p. 264 |
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
| |
Shared |
|
|
|
|
| |
Discussed |
|
|
|
|
