In Benin fermented fish (lanhouin) are often considered as food reserved for poor people, so these are commodities considered as by-products of fishing. To get the population to consider fermented fish as first choice food products, we decided to determine the fatty acid and amino acid composition of fermented Scomberomorus tritor. For this, after fermentation and drying of Scomberomorus tritor, gas chromatography coupled with mass spectrometry (GC / MS) and high performance liquid chromatography (HPLC) were used as methods of analysis. The results of these analyzes revealed thirty-five (35) fatty acids, including fifteen (15) saturated fatty acids (SFA), nine (09) monounsaturated fatty acids (MUFA) and eleven (11) polyunsaturated fatty acids (PUFA), and seventeen (17)) amino acids including nine (09) non-essential amino acids and eight (08) essential amino acids counted in fermented Scomberomorus tritor. Therefore, these results show a very large richness in nutrients (fatty acids and amino acids) of the fermented Scomberomorus tritor.
Chance fermentation is a biochemical process of transformation and conservation during which degradation of organic molecules (proteins and lipids) occurs through the action of enzymes. Some methods often used to determine degradation products of organic molecules are expensive, slow, inefficient and even critical. But the knowledge of certain physicochemical parameters can lead us to estimate the chemical modifications that occurred during the transformation of a foodstuff. This is how conductimetry, pH-metry and refractometry are used to make an express assessment of the fermentation of Scomberomorus tritor. The biological degradation phenomena of organic molecules being identical at the level of the hydrolyzate as whole fish, the hydrolyzate of Scomberomorus tritor is subjected to a spontaneous fermentation during 72 hours and, evolutions of the electrical conductivity, the index refraction and pH are recorded. The obtained results show the electrical conductivity variations between 1200µS and 8900µS, the one of the pH between 6.8 and 6.3 and the one of the refractive index between 1.331 and 1.333 during the fermentation of Scomberomorus tritor. These variations are due to the appearance of suspended degradation products (ionized bodies), proof that there has been fermentation. The instrumental methods used allowed us to make an express assessment of the fermentation of Scomberomorus tritor. These methods are sensitive, fast, effective and do not need chemical reagents.
In Benin, fermented autolysates of fish are neglected. This neglect is largely due to their strong smell and lack of knowledge of their nutritional value. Knowledge of certain physicochemical parameters during the fermentation process may allow to know the chemical changes that occurred during the transformation of the fish autolysate. Thus, a kinetic fermentation study of three different autolysates based on electrical conductivity (EC), total dissolved solids (TDS) and pH is done to understand the origin of the consumption rejection of fermented autolysates in Benin. The obtained results show that the electrical conductivities vary between 3077µS and 3206µS for tuna, between 3049µS and 3216µS for the bass, between 2700µS and 2975µS for catfish. Tuna, bass and catfish have arerage TDS of 2040mg / L, 2029mg / L and 1847mg / L, respectively. As for pH, they vary from 7.70 to 8.71 for tuna, from 7.96 to 8.80 for the bass and from 7.92 to 8.29 for catfish. The analysis of the kinetics of electrical conductivities and of TDS reveals that the latter are identical and present three different phases, namely a regression which corresponds to a grouping of the particles in the medium, an increase which shows the fluctuation of the particles and a stabilization which indicates the end of the fermentation. Analysis of pH kinetics shows that the fermentation medium is basic. This proves that the particles in suspension of the fermentation medium are dimethylamine, trimethylamine, ammonia, etc. The fermented autolysates of fish are rich in amino acids and fatty acids (protein and lipid breakdown products), and their strong smell is due to volatile bases resulting from the reaction of amines.
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