Article Sidebar
Published:
Jan 30, 2023Article Details
All authors who submit their paper for publication will abide by following provisions of the copyright transfer:
- The copyright of the paper remain with the authors, and they are transferring the copyright to publish the article and used the article for indexing and storing for public use with due reference to published matter in the name of concerned authors.
- The authors reserve all proprietary rights such as patent rights and the right to use all or part of the article in future works of their own such as lectures, press releases, and reviews of textbooks.
- In the case of republication of the whole, part, or parts thereof, in periodicals or reprint publications by a third party, written permission must be obtained from the Editor-in-Chief of the Journal of Food Stability.
- The authors declare that the material being presented by them in this paper is their original work, and does not contain or include material taken from other copyrighted sources. Wherever such material has been included, it has been clearly indented or/and identified by quotation marks and due and proper acknowledgements given by citing the source at appropriate places.
- The paper, the final version of which they submit, is not substantially the same as any that they had already published elsewhere.
- They declare that they have not sent the paper or any paper substantially the same as the submitted one, for publication anywhere else.
- Furthermore, the author may only post his/her version provided acknowledgement is given to the original source of publication in this journal and a link is inserted wherever published.
- The published articles will be available for use by scholars and researchers under a Creative Commons License.
Main Article Content
Effects of Garlic Extract and Lemon Juice on the Shelf Life of Fermented and Dried Fish Fillets (Lanhouin) during Storage
Abstract
The effect of natural additives (lemon juice, garlic extract or their mixture) on the shelf life of Lanhouin fillets, a fermented fish, was investigated by monitoring the microbiological, physicochemical and sensory changes in treated fillet samples and control. All analyzed samples showed a decreasing trend in water activity and total viable count during the storage period, while an increasing trend was recorded for the pH, total volatile nitrogen and biogenic amines at both 4 and 30°C storage conditions. The highest histamine content in the treated filet samples was 10.5 mg/kg while the maximal threshold suggested by European regulation for such fishery products is 20 mg/100g. The sensory evaluation revealed that the Lanhouin fillets treated with lemon juice, garlic extract or their mixture and stored at 4°C for 90 days exhibited a significantly higher visual appearance, odour and overall acceptability scores compared to those stored at 30°C. These ingredients which are readily available and affordable could be valorized in the production of Lanhouin as preservative agents in the cottage industry of West African countries
