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

Sanni, A.I.; Asiedu, Matilda; Ayernor, G.S.

doi:10.1006/jfca.2002.1063

Cited by 14 publications

(11 citation statements)

References 18 publications

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“…The changes in the nutritional composition, pH and bacterial loadin the pickles prepared both with dorsal and whole fish muscle either using mustard or soybean oil, occurred very slowly at refrigeration temperature (5-8°C).In this case, the texture of the pickles became harder and the taste changed. Sanni et al (2002) studied microflora and chemical composition of momoni, a Ghanaian fermented fish condiment. Average values of 5.8×10 7 -4.1×10 8 CFU/g was obtained for the microbial count.…”

Section: Discussionmentioning

confidence: 99%

Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Hossain

Shikha

Akter

2018

J Bangladesh Agric Univ

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There is relation between nutritional composition of fish products and storage conditions. The present study was designed to prepare pickle from dorsal muscle and whole Thai pangus (Pangasianodon hypophthalamus) fish muscle by using different types of food additives and to observe the changes in the nutritional composition, pH and bacterial load of fish pickle during 60 days of storage at refrigeration temperature (5° to 8°C). Mustard oil and soybean oil were used for preparing fish pickle. The quality of fish pickles prepared with either mustard oil or soybean oil, was stable and remained good even after 60 days of storage at refrigeration temperature (5° to 8°C). No bad smell was produced in the pickles. The changes in nutritional composition occurred at this temperature but the rate was slow. Moisture, protein, lipid and pH value decreased as days passed but ash content increased. In case of pickle prepared using soybean oil deterioration rate was higher than the pickle prepared using mustard oil. Bacterial load was higher in soybean oil pickle and also the pickle prepared from whole fish muscle. At this low temperature, bacterial load increased but the rate was slower. Therefore, at refrigeration temperature(5° to 8°C) the pickle remain in acceptable condition quite longer, might be more than 60 days.

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Section: Discussionmentioning

confidence: 99%

Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Hossain

Shikha

Akter

2018

J Bangladesh Agric Univ

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“…The obtained results of Nacl mean and range values were higher than those recorded by Sakai et al (1983); Anihouvi et al (2006); El-Sheshnagui (2006); Koffi-Nevry et al (2011). However, they were lower than those recorded by El- Morshdy et al (1981); Abd El-Rahman (1988); Sanni et al (2002); Patir et al (2006);Yung-Hsiang et al (2006) for a variety of salted fish products.…”

Section: Discussionmentioning

confidence: 49%

“…Bacillus, Clostridium, Enterobacter, Lactobacillus, Micrococcus, Pediococcus, Pseudomonas, Staphylococcus, and Streptococcus had been reported as a microflora amongst others in various salt-fermented fishery products (Ahmed, 1976;Nassar and Ahmed, 1997;Surono and Hosono, 1994;Paludan-Muller et al, 2002;Sanni et al, 2002;Rodrigues et al, 2003;Tanasupawat et al, 2010;An et al, 2011;Koffi-Nevry et al, 2011) In the current study three strains of Bacillus had been isolated from the examined samples, Bacillus species are spore-forming bacteria known to thrive high concentrations of NaCl. It was suggested that these spore-forming bacilli may play an active role early in the fermentation process (Crisan and Sands, 1975;Sanni et al, 2002). Some strains of Bacillus spp.…”

Section: Discussionmentioning

confidence: 65%

“…As for recorded mesophilic aerobes count, the mean and range values were nearly similar to that recorded by Vilhemsson et al (1996) for bachalao (salted cod). However, higher values were reported by El- Morshdy et al (1981); Paludan-Muller et al (2002); Sanni et al (2002); Anihouvi et al (2006) and lower ones were reported by Achinewhu and Oboh (2002); Patir et al (2006); Yung-Hsiang et al (2006) for a variety of salted fish products.…”

Section: Discussionmentioning

confidence: 81%

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Bacterial-Flora of Egyptian Salted Mugil Cephalus Fish (Fessiekh) PCR - Identification

2011

Assiut Veterinary Medical Journal

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A total of 17 samples of Egyptian salted Mugil cephalus fish (fessiekh) were examined sensorial for appearance, juiciness, saltiness, rancidity, flavor and general acceptability; chemically for pH and NaCl content; and bacteriologically for aerobic plate count, halophilic bacterial count and anaerobic bacterial count. The sensory evaluation of the samples revealed that 15 (88.23%) of them were organoleptically accepted, while only 2 (11.77%) were unaccepted. The pH and NaCl content of the examined samples ranged from 6.1 to 8.1 and from 6.13 to 10.11, respectively. The aerobic, halophilic and anaerobic bacterial counts of the examined samples ranged from 2.64 to 6.91, 4.64 to 7.93, and from 3.3 to 6.23 log 10 cfu/g , respectively. A total of 29, 31 and 36 colonies were picked randomly from aerobic, halophilic and anaerobic plates, respectively. The colonies were purified and being identified using PCRsequencing technique. The 29 identified aerobic bacteria were 18 strains Staphylococcus equorum srain JH6, 6 strains Staph. sp. L50, 2 strain Bacillus subtilis subspecies subtilis strain BCRC 10255, 2 strains Lactobacillus sp. CWBI/B-659/(E912), and 1 strains Bacillus subtilis. The identified 31 halophilic bacteria included 16 strains Staphylococcus equorum srain JH6, 10 strains Staph. sp. L50, and 5 strains Teratogenococcus halophilus. The 36 identified anaerobes were Clostridium bifermentans strain IBUN 188 (23 strains), Clostridium bifermentans strain IBUN 179 (7 strains), Clostridium sp. Zx5 (3 strains), Clostridium butyricum strain W4 (1 strain), Clostridium cochlearium (1 strain), and Clostridium sp. DF2C1 (1 strain).

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“…On the other hand they were slightly different from those registered by Shahine (1956), Ahmed (1976), Jennie andMuchtadi (1978), El-Morshdy et al (1981), Chang et al (1991), Surono and Hosono (1994), Essa (1998) and Sayed (2008). Lower values were reported by Sakai et al (1983), Anihouvi et al (2006) and El-Sheshnagui (2006), while Steinkraus (1983), Sanni et al (2002) and Yung-Hsiang et al (2006) detected higher percentage.…”

Section: Discussionmentioning

confidence: 66%

Mycological Evaluation of Salted Hydrocynus Forskalii Fish in Assiut Governorate

Ismail

Ahmed

et al. 2015

Assiut Veterinary Medical Journal

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The present study was performed to evaluate the mycological quality of 25 samples of commercially available salted fish (Hydrocynus forskalii) sold in retails outlets in Assiut Governorate, Egypt. Three isolation media [Dicloran Rose Bengal Chloramphenicol (DRBC); 10% NaCl malt extract agar and 20% NaCl malt extract agar] were used for counting and identification of fungi. Also, sensory quality, pH values and sodium chloride percentage were assessed. Sensory evaluation revealed that 12% of the samples were unacceptable while the remaining 88% samples were acceptable. Mean pH values were 7.04 ± 0.27 and 6.81 ± 0.35 for skin and muscular parts, respectively. Sodium chloride percentage ranged from 10.23 to 17.55% with a mean value of 15.03 ± 1.77. A total of 75 species in addition to some unidentified species of yeasts, dematiaceous hyphomycetes and pure mycelia were isolated from all samples on DRBC (61 species), 10% NaCl malt extract agar (46) and 20% NaCl malt extract agar (19). Aspergillus, Petromyces, Penicillium, Eurotium, Cladosporium and yeasts were the most common fungi recovered on the three media. Some of the isolated fungi are toxigenic and have the ability to produce mycotoxins which have potential hazards on human health.

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

Cited by 14 publications

References 18 publications

Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Bacterial-Flora of Egyptian Salted Mugil Cephalus Fish (Fessiekh) PCR - Identification

Mycological Evaluation of Salted Hydrocynus Forskalii Fish in Assiut Governorate

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