Changes in some chemical characteristics and lipid composition of salted fermented Bouri Fish muscle (Mugil cephalus)

El-Sebaiy, Laila A.; Metwalli, Samir M.

doi:10.1016/0308-8146(89)90149-0

Cited by 34 publications

(29 citation statements)

References 9 publications

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“…A high level of FFA is characteristics of product that have undergone both microbial and biochemical spoilage [37].This may indicate that greater proportions of unsaturated fatty acids were liberated and were subjected to oxidative splitting at the double bonds. The resulting substances, mostly ketones and aldehydes, appear to be largely responsible for flavor, odor and taste of the salted fish product [38]. The same result was found in the present study.…”

Section: Changes In Ffa Valuesupporting

confidence: 90%

Comparative study on shelf life quality of Brine Salted Taki (Channa punctatus Bloch, 1793) and Shoal (Channa striatus Bloch, 1801) at Refrigerator Temperature (40C)

Farid¹,

Latifa²,

Chakraborty³

et al. 2014

IOSRJAVS

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Section: Changes In Ffa Valuesupporting

confidence: 90%

Comparative study on shelf life quality of Brine Salted Taki (Channa punctatus Bloch, 1793) and Shoal (Channa striatus Bloch, 1801) at Refrigerator Temperature (40C)

Farid¹,

Latifa²,

Chakraborty³

et al. 2014

IOSRJAVS

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“…This research focuses on one such product, commonly known as 'momoni', produced by a combination of salting, fermenting and drying processes, usually using African jack mackerel (Caranx hippos). It is similar to 'feseekh' of Egypt, where the bouri fish (Mugil cephalus) is mainly used (El-Sebaiy and Metwalli 1989). 'Momoni' serves mainly as a condiment in flavouring soups and stews but sometimes as the main protein in a meal.…”

Section: Introductionmentioning

confidence: 99%

Effects of processing and storage on some chemical characteristics and lipid composition of a ghanaian fermented fish product

1993

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Abstract:To evaluate the effectiveness of the traditional method of processing in preservation of the final product, the changes in composition of lipids, free amino acids and organic acids of 'momoni', a Ghanaian fermented fish product, were investigated using Japanese jack mackerel (Trachurusjaponicus) which is similar to African jack mackerel (Curanx hippos). The moisture content decreased drastically from 751 to 505 g kg-I after fermentation for 3 days, and then remained almost constant during subsequent storage. Changes in pH were minimal although a gradual decrease was observed from 6.2 in the raw material to 5.9 after 2 months storage. Salt accumulation due to the salting process increased up to 325 g kg-' but remained almost unchanged during subsequent storage. Volatile basic nitrogens (VBN) increased to 0.8 g kg-' on a salt-free dry matter basis, after 2 months storage. Most free amino acids, except histidine which was present in the highest concentration in the samples, increased during processing and subsequent storage. However, no detectable amount of histamine was formed after 2 months storage. Lactic acid, the most prominent organic acid (3.12 g kg-' salt-free dry matter) in the raw materials, decreased during processing and subsequent storage. Diphosphatidylglycerol, free fatty acids, and lysophosphatidylcholine increased appreciably. Processing resulted in depletion of sphingomyelin, phosphatidylserine and phosphatidylinositol with decreases in triglycerides, cholesterol, phosphatidylethanolamine and phosphatidylcholine. The proportion of the extracted total lipids present as polyunsaturated fatty acids decreased and this was accompanied by increases in the proportions of saturated fatty acids, indicating a high degree of oxidation. Peroxide value and thiobarbituric acid value increased on fermentation, confirming the observed oxidation, but decreased during storage. In conclusion, although oxidation was extensive, following hygienic and good manufacturing practices, this simple method could prevent spoilage taking place in fish if good-quality raw materials are used.

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“…However in Ghana, one type of fermented fish product, momoni is popularly used as condiment for preparing sauces for the consumption of yam, cocoyam and apentum (boiled, unripe plantain). Momoni is similar to feseekh of Egypt which is prepared from bouri (Mugil cephalus) (El-Sebaiy and Metwalli, 1989).…”

Section: Introductionmentioning

confidence: 99%

Microflora and Chemical Composition of Momoni, a Ghanaian Fermented Fish Condiment

Sanni

Asiedu

Ayernor

2002

Journal of Food Composition and Analysis

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Changes in some chemical characteristics and lipid composition of salted fermented Bouri Fish muscle (Mugil cephalus)

Cited by 34 publications

References 9 publications

Comparative study on shelf life quality of Brine Salted Taki (Channa punctatus Bloch, 1793) and Shoal (Channa striatus Bloch, 1801) at Refrigerator Temperature (40C)

Comparative study on shelf life quality of Brine Salted Taki (Channa punctatus Bloch, 1793) and Shoal (Channa striatus Bloch, 1801) at Refrigerator Temperature (40C)

Effects of processing and storage on some chemical characteristics and lipid composition of a ghanaian fermented fish product

Microflora and Chemical Composition of Momoni, a Ghanaian Fermented Fish Condiment

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