Effects of Garlic Extract and Lemon Juice on the Shelf Life of Fermented and Dried Fish Fillets (Lanhouin) during Storage

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 countrie

Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food

Abstract BACKGROUND Akamu is a lactic acid-fermented cereal-based food that constitutes a major infant complementary food in most West African countries. The identities of LAB populations from DGGE analysis and conventionally isolated LAB and yeasts from traditionally fermented akamu were confirmed by PCR sequencing analysis. The relationships between pH, acidity and lactic acid levels and proximate composition of the akamu samples were investigated. RESULTS The LAB communities in the akamu samples comprised mainly Lactobacillus species, including Lb. fermentum, Lb. plantarum, Lb. delbrueckii ssp. bulgaricus and Lb. helveticus, as well as Lactococcus lactis ssp. cremoris. Identified yeasts were Candida tropicalis, Candida albicans, Clavispora lusitaniae and Saccharomyces paradoxus. Low pH (3.22–3.95) was accompanied by high lactic acid concentrations (43.10–84.29 mmol kg−1). Protein (31.88–74.32 g kg−1) and lipid (17.74–36.83 g kg−1) contents were negatively correlated with carbohydrate content (897.48–926.20 g kg−1, of which ≤1 g kg−1 was sugars). Ash was either not detected or present only in trace amounts (≤4 g kg−1). Energy levels ranged from 17.29 to 18.37 kJ g−1. CONCLUSION The akamu samples were predominantly starchy foods and had pH < 4.0 owing to the activities of fermentative LAB. © 2013 Society of Chemical Industr