International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Processing and Quality Characteristics of some major Fermented Fish Products from Africa: A Critical Review

    , ,

Author Affiliations

  • 1Department of Nutrition and Food Science - University of Abomey-Calavi, 01BP 526 Cotonou, BENIN

Int. Res. J. Biological Sci., Volume 1, Issue (7), Pages 72-84, November,10 (2012)

Abstract

For many socio-economic and technical reasons, the fermentation is one of most important fish preservation methods used in many parts of the world and mainly the coastal regions of African countries in particular. The fermentation processes applied are generally indigenous and adaptable to the culture of the people. The main traditional fermentation techniques used as low-cost methods for fish preservation in African countries, the quality characteristics of the various end-products and the major constraints associated with the techniques used were discussed in this review. The lack of standardization of the processing methods and hygiene during processing, with their detrimental effects on the quality and the safety of the end-products are the major problems to overcome to ensure the promotion of fermented fish products sector in Africa. In this respect, there is a need for new areas of research focused on the standardization of traditional fermentation techniques to resolve the inconvenient associated with them and enhance further benefits of this technology. With increasing use of “bouillon cube” range of condiments in African countries, greater understanding of factors contributing to the safety and sensory quality of fermented fish products as perceived by the consumers would have significant commercial implications.

References

  1. Oyewole O.B., Lactic fermented foods in Africa and their benefits, Food Control, 289-297 (1997)
  2. Padonou S.W., Hounhouigan J.D. and Nago M.C., Physical, chemical and microbiological characteristics of lafun produced in Benin, Afr. J Biotechnol, 3320-3325 (2009)
  3. Caplice E. and Fitzgerald G.F., Food fermentations: role of microorganisms in food production and preservation,Int. J Food Microbiol50, 131-149 (1999)
  4. Euziclei G., Almeida Caio C. and Rosana F., Microbial population present in fermented beverage ‘cauim’ produced by Brazialian Amerindians, Int J food microbiol, 120, 146-151 (2007)
  5. Sefa-Dedeh S., Traditional fish process: technology, quality and evaluation, Workshop on Seeking Improvement in Fish Technology in West Africa IDAF Technical Report, 66 (1995)
  6. Essuman K.M., Fermented fish in Africa: A study on processing, marketing and consumption, FAO Fisheries Technical Paper, 320, 80 (1992)
  7. Dirar H.A., The Indigenous Fermented Foods of the Sudan, in A Study in African Food and Nutrition, CAB International, Wallingford, 552 (1993)
  8. Anihouvi V.B., Hounhouigan J.D. and Ayernor G.S., La production et al, commercialisation du lanhouin, un condiment à base de poisson fermenté du golf du Bénin. Cahier agric, 14, 323-330 (2005)
  9. Beddows C.G., Fermented fish and fish products, in BJ Wood, Elsevier Applied Science publishers, London, 1-39 (1985)
  10. Gram L., Fermented fish products microbiology and technology, Ed. http://www.dfu.min.dk/micro; http://www.dfu.min.dk/micro/lg.htm (2003)
  11. Adams M., Cooke R. and Twiddy D., Fermentation parameters involved in the production of lactic acid preserved fish-glucose substrates, Int J Food Sci Technol22, 105-114 (1987)
  12. Huss H., Fresh fish: Quality and quality changes, Training manual prepared for the FAO/DANIDA. Training Program on Fish Technology and Quality Control, FAO Fisheries Series N° 29, Rome, Italy (1988)
  13. FAO, Poisson fermenté et produits dérivés, in FAO Fish, Ed by Mackie I.M., Hardy R. et Hobbs G., United Nations Food and Agriculture Organisation, 62 (1971)
  14. Campbell-Platt G., Fermented Foods of the World, A Dictionary and Guide, Butterworths, London (1987)
  15. Rolle R., Technical opportunities and challenges to upgrading food bioprocessing in developing countries. Review; FAO (1997)
  16. Gram L. HH, Fresh and processed fish and shellfish, In: The Microbiological Safety and Quality of Foods, 472-506. Lund, B.M., T.C., Baird-Parker and Gould, G.W., Eds, Aspen Publishers Inc, Gaitherburg, Maryland, USA (2000)
  17. Anihouvi V.B., Sakyi-Dawson E., Ayernor G.S. and Hounhouigan J.D., Microbiological changes in naturally fermented cassava fish (Pseudotolithus Sp) for lanhouin production, Int J Food Microbiol,116, 287-291 (2007)
  18. Sanni A.I., Asiedu M. and Ayernor G.S., Microflora and Chemical Composition of Momoni, a Ghanaian Fermented Fish Condiment, J Food Composition and analysis15, 577-583 (2002)
  19. Kindossi J.M., Anihouvi V.B., Vieira-Dalodé G., Akissoé N.H., Jacobs A., Dlamini N., Pallet D. and Hounhouigan D.J., Production, consumption and quality attributes of Lanhouin, a fish-based condiment from West Africa, Food Chain, 117-130 (2012)
  20. Nerquaye-Tetteh G.A., Eyeson K.K. and Tete-Marmon J., Studies on momone, a Ghanaian fermented fish product, Ghana J Agr Sci11, 21-26 (1978)
  21. Abbey L.D., Hodari-Okae M. and Osei-Yaw A., Studies on traditional processing and quality of fermented fish momone, Artisanal Fish processing and Applied Research Report, Ed. Food Research Institute, Accra-Ghana, 48 (1994)
  22. Dossou-Yovo P., Josse Roger G., Bokossa I. and Palaguina I., Survey of the improvement of fish fermentation for lanhouin production in Benin, Afr J Food Sc, 878-883 (2011)
  23. Yankah W., Studies on momone: a Ghanaian fermented fish product, in Department of Nutrition and Food Science, Ed. University of Ghana, Legon, 80 (1988)
  24. Koffi-Nevry R., Ouina T.S.T., Koussemon M. and Brou K, Chemical composition and lactic microflora of Adjuevan, a traditional ivorian fermented fish condiment, Pakistan J Nutr, 10, 332-337 (2011)
  25. Diop M., Destain J., Tine E. and Thonart P., Les produits de la mer au Sénégal et le potential des bactéries lactiques et es bactériocines pour la conservation, Biotechnol Agron Soc Environ14, 341-350 (2010)
  26. Tanasupawat S., Namwong S., Kudo T. and Itoh T., Piscibacillus salipiscarius gen, nov., a moderately halophilic bacterium from fermented fish (pla-ra) in Thailand, Int j systematic and Evolutionnary Microbiol, 57, 1413-1417 (2007)
  27. Kopermusub P. and Yunchalard S., Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand, Int J Food Microbiol138, 200-204 (2010)
  28. Huss H., Quality and Quality Changes in Fresh Fish, FAO Fisheries technical paper n° 348, FAO, Rome, Italy (1995)
  29. Eyo A, Studies on the preparation of fermented fish products from Alestes nurse. In Proceedings of FAO expert consultation on fish technology in Africa, Accra, Ghana (1991)
  30. Horner WFA, Preservation of fish by curing (drying, salting and smoking), London (1997)
  31. Ahmed S, The economics of fish production and marketing in the White Nile state-Sudan, M.Sc. thesis, Faculty of Agriculture, University of Khartoum, 68 (2009)
  32. Elemam AEM, Microbiology and chemical composition of fermented cow urine (Okah), in Faculty of Agriculture Ed. Khartoum, Sudan, Khartoum, 107 (2009)
  33. Mohammed HMH, Nutritive value of fresh and salted fermented fish (Alestes dentex) Terkin, in Food Science and Technology, Ed. Khartoum, Khartoum, 70 (2010)
  34. Anihouvi VB, Ayernor GS, Hounhouigan JD and Sakyi-Dawson E, Quality characteristics of lanhouin : A traditionally processed fermented fish product in the Republic of Benin, AJFAND, 1-15 (2006)
  35. Sefa-Dedeh S. and Youngs A., The bacteriological quality of Ghanaian solar salt with reference to its use in fish preservation, Ghana J Sci, 16, 7-13 (1976)
  36. Oronsaye J., An approach to Fish Processing and Preservation, Africa Bio-Science Network (ABN), 125(1991)
  37. Diop M, Selection and characterisation of bacterial strains capable of enhancing the process of fish preservation by salting in Senegal, PhD Thesis, Gembloux Agricultural University, 213 (2008)
  38. Steinkraus K, African alkaline fermented foods and their relation to similar foods in other parts of the world, in Proceeding of a Regional Workshop on Traditional African Foods-Quality and Nutrition, ed. by Wesby A, and Reilly, International Foundation for Science Stockholm, 87-92 (1991)
  39. Dakwa S, Sakyi-Dawson E, Diako C, Takyiwa-Annan N and Amoa-Awua WK, Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadaw), Int J Food Microbiol104, 69-82 (2005)
  40. Azokpota P, Hounhouigan D and Nago M, Microbiological and chemical changes during the fermentation of African locust bean Parkia biglobosa, to produce afitin, iru and sonru, three traditional condiments produced in Benin, Int J Food Microbiol107, 304-309 (2006)
  41. Parkouda C, Nielsen D, Azokpota P, Ouoba L, Amoa-Awua W, Thorsen L, Hounhouingan J, Jensen J, Tano-Debrah K, Diawara B and Jakobsen M, The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia, Critical Reviews Microbiol,35, 139-156 (2009)
  42. Metz M, Starter cultures, their industrial manufacture for the meat industry, Fleischwirtsch, English part73, 1394-1396 (1993)
  43. Phithakpol B, Varanyanond W, Reungmaneepaitoon S and Wood H, The Traditional Fermented Foods of Thailand, Kuala Lumpur: ASEAN Food Handling Bureau level 3 (1995)
  44. Yachai M, Tanasupawat S, Itoh T, Benjakul S, Visessanguan W and Valyasevi R, Halobacterium piscisalsi sp. Nov., from fermented fish (pla-ra) in Thailand, IntJ systematic and Evolutionnary Microbiol, 58, 2136-2140 (2008)
  45. Tanasupawat S, Okada S and Komagata K, Lactic bacteria found in fermented fish in Thailand, J Gen Appl Microbiol44,193-200 (1998)
  46. Crisan EV and Sands A, Microflora of Four Fermented Fish Sauces, Appl. microbiol., 29, 106-108 (1975)
  47. Achinewhu S, Amadi E, Barimalaa S and Eke J, Microbiology of naturally fermented fish (Sardinella sp.), J Aquatic Food Product Technol13, 47-53 (2004)
  48. FAO, United Nations Food and Agriculture Organisation. Poisson fermenté et produits dérivés. Préparé par Mackie, I. M, Hardy, R. et Hobbs, G. FAO Fish. Report (Fr), 62 1971)
  49. Anihouvi V.B., Sakyi-Dawson E., Ayenor G.S. and Hounhouigan J.D., Biochemical Changes and Aroma Development During the Spontaneous Fermentation of Cassava Fish into Lanhouin and Their Influence on Product Acceptability, J. Aquatic Food Product Technol., 18, 370–384 (2009)
  50. Itou K. and Akahane Y., Changes in proximate composition and extractive components of rice- bran- fermented mackerel heshiko during processing, Nippon-Suisan-Gakkaishi66, 1051-1058 (2000)
  51. Lopez A., A complete course in canning Book: II and III, 12th ed. The canning Trade Inc. Baltimore USA (1987)
  52. Kingley-Ekow G., A study of the effects of handling, processing and storage on the histamine content in salted, fermented Tilapia, in M Phill, Ed. University of Ghana Legon Ghana, 133 (1999)
  53. FAO/SIFAR, Non-Sensory Assessment of Fish Quality. (FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, Torry Advisory Note No. 92(2001) http://www.fao.org/wairdocs/tan/x5990e/X5990e00.htm
  54. Tungkawachara S, Park J and Choi Y, Biochemical properties and consumer acceptance of Pacific whiting fish sauce, J Food Sci,68, 855-860 (2003)
  55. Hernández-Herrero M.M., Roig-Sagués A.X., López-Sabater E.I., Rodríguez-Jerez J.J. and Mora-Ventura M.T., Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies, J. Food Sci.64, 344-347 (1999)
  56. Perez-Villarreal B. and Pozo R., Ripening of the salted anchovy (Engraulis encrasicholus), Study of the sensory, biochemical and microbiological aspects, in Quality assurance in the fish industry, ed. by Huss SS, Jakobsen, M., and Liston, J. Elsvier Science, Amsterdam(1992)
  57. Roldan H.A., Barassi C.A. and trucco R.E., Increase on free fatty acids during ripening of anchovies (Engraulis anchoita), J. Food Technol.20, 581-585 (1985)
  58. El- Sebahy L. and Metwali M., Changes in some Chemical Characteristics and Lipid Composition of Salted Fermented Bouri Fish Muscle (Mugil cephalus), Food Chem31, 41-50 (1988)
  59. Vidal-Carou M., Veciana-Norgues M. and Marine-Font A., Histamine and tyramine during storage and spoilage of Anchovie, Engraulis encrasicholus: Relationships with other fish spoilage indicators, J Food Sci, 55, 1192-1195 (1990)
  60. Ahmed F., Scombroid (histamine) fish poisoning, Committee on evaluation of the safety of fishery products, National Academic Press, Washington, DC: 93-96 (1991)
  61. Silva C., Da Ponte D. and Dapkevicius M., Storage temperature effect on histamine formation in Big Eye Tuna and Shkipjack, J. Food Sci. 63, 644-647 (1998)
  62. Eitenmiller R., Chemical aspects of histamine formation in foods, in Histamine and toxigenic amines in foods, Ed by meeting IA. http://ift.confex.com/ift/2001/techprogram/session_754.htm, New Orleans, Louisiana (2001)
  63. Kim S., Price R., Morrissey M., Field K., Wei C. and An H., Occurrence of histamine-forming bacteria in albacore and histamine accumulation in muscle at ambient temperature, Food Sci.67, 1515-1521 (2002)
  64. FDA, Scombrotoxin (histamine) formation, in Fish and Fishery products Hazards and Controls Guidance, ed by Food and Drug Administration. Center for Food Safety and Applied Nutrition, Office of seafood Washington, DC, 83-102 (2001)
  65. AFSC, Fish and Fish products. Standards D1 and D2, Australian Food Standards Code. National Food Authority (2001)
  66. CEE, Proposition de règlement du conseil arrêtant les règles sanitaires régissant la production et la mise sur le marché des produits de la pêche, Ed by Européenne CE. Journal officiel des communautés européennes pp 58-70 (1990)
  67. Wootton M., Silalahi J. and Wills R., Amine levels in some Asian seafood products, J Sc Food Agr.49, 503-506 (1989)
  68. Serrini G., Luzzana U. and Valfrè F., Compounds and biochemical pathways involved in development and alteration of fish smell and flavour, Ind Alim33, 538-544 (1994)
  69. Prost C., Sérot T. and Demaimay M., Identification of the most potent odorants in wild and farmed cooked turbot (Scophthalmus maximus), DOI: 101021/jf960303646, 3214-3219 (1998)
  70. Chung H., Yung I., Ma W. and Kim J., Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometryFood Res Int35, 43-53 (2002)
  71. Spurvey S, Pan B and Shahidi F, Flavour of shellfish, in Flavor of Meat Products and Seafoods, ed. by Shahidi F. Blackie Academic and Professional, London, pp 159-196(1998)
  72. Kawai T, Fish flavors: critical Review. Food Sci Nutr36, 257- 298 (1996)
  73. Cha YJ and Cadwallader KR, Volatile components in salt-fermented fish and shrimp pastes. J Food Sci, 60,19- 24 (1995)
  74. Cha Y, Lee G and Cadwallarde K, Aroma active compounds in salt-fermented anchovy, in Flavor and lipid chemistry of seafoods, ed. by Shahidi FC, K. R. ACS symposium,, pp 131-147 (1997)
  75. Cha Y., Kim S.J. and Park J., Identification of aroma compounds in Korean salt-fermented fishes by aroma extract dilution analysis, J Korean soc Food Sci Nutr, 28, 319-325 (1999)
  76. Ko S., Indigenous fermented foods, in Economic Microbiology, ed. by Rose AH, Academic Press, London, 15-38 (1982)
  77. Leejeerajumnean A., Duckham S., Owens J. and Ames J., Volatile compounds in Bacillus fermented soybeans, J Sci Food Agric81, 525-529 (2001)
  78. Beaumont M., Flavouring composition prepared by fermentation with bacillus spp, Int J Food Microbiol, 75, 189-196 (2002)
  79. Azokpota P., Hounhouigan D., Annan N., Nago M. and Jakobsen M., Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin, World J Microbiol Biotechnol24, 879- 885 (2008)
  80. Adams M., Fermented flesh foods [sausages, fish products], In: Progress in industrial microbiology,Elsevier, London and New York, 159-198 (1986)
  81. Brink B., Danunk C. and Joosten H., Occurrence and formation of biologically active amines in foods, Int J of Food Microbiol11, 73-84 (1990)
  82. Halasz A., Barath A., Simon-Sarkadi L. and Halzapfel W., Biogenic amines and their Production by Microorganisms in Food, Food Sci Technol Int Tokyo, 42-49 (1994)
  83. Taylor S., Histamine food poisoning: toxicity and clinical aspects-a review CRC, Critical reviews in toxicol17, 91-128 (1986)
  84. Ababouch L., Histamine in fishery products: a review, in Proceedings of the FAO expert consultation on fish technology in Africa, Ed, FAO-Fisheries Abidjan, Côte d’Ivoire, 44-50 (1990)
  85. Taylor S. and Bush R., Allergy by ingestion of seafood, in Handbook of Natural Toxins, ed. by Anthony T. Marine Toxins and Venoms, 149-183 (1988)
  86. den Brinker C., Kerr M. and Rayner C., Investigation of biogenic amines in fish and fish products, in Food Safety Unit, State Chemistry Laboratory, Werribee, 5-14 (1995)
  87. Holzapfel W., Use of starter cultures in fermentation on a household scale, Food Control, 241-256 (1997)
  88. Steinkraus K.H., Industrialization of indigenous Fermented Food, Worth Publishers, New York (2004)
  89. Terlabie N., Sakyi-Dawson E. and Amoa-Awua W., The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa, Int J Food Microbiol106, 145-152 (2006)
  90. Yongjin H., Wenshui X. and Changrong G., Effect of mixed starter cultures fermentation on the characteristics of sliver carp sausage, World J. Microbiol 23, 1021-1031 (2007)
  91. Anihouvi V.B., Kpoclou E.Y. and Hounhouigan J.D., Use of starter cultures of Bacillus and Staphylococcus in the controlled fermentation of Lanhouin, a traditional fish-based condiment from West Africa, AfrJ. Microbiol. Res., 4767-4774 (2012)
  92. Yin L.J., Pan C.L. and Jiang S.T., Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel, J Food Sci67, 786-792 (2002)
  93. Mendonca A., Molins R., Kraft A. and Walker H., Microbiological, chemical, and physical changes in fresh, vacuum-packaged pork treated with organic acids and salts, J Food Sci, 54, 18-21 (1989)
  94. Yongsawatdigul J., Choi Y. and Udomporn S., Biogenic amines formation in fish sauce prepared form fresh and temperature-abused Indian anchovy (Stolephorus indicus), J Food Sci69, 312- 319 (2004)
  95. Taylor S. and Speckhard M., Inhibition of bacterial histamine product by sorbate and other antimicrobial agents, J Food Prot47, 508-511 (1984)
  96. Rice S. and Koehler P., Tyrosine and histidine decarboxylation activities of Pediococcus cerevisiae and Lactobacillus species and the production of tyramine in fermented sausages, J Milk Food Technol39, 166-169 (1976)
  97. Bauer Von F., Seuss I., Paulsen P. and Vali S., The formation of biogenic amines in meat and meat products, Ed. ICMST-S-V, 25 (1994)
  98. Maijala R., Eerola S., Lievonen S., Hill P. and Hirvi T., Formation of biogenic amines during ripening of dry sausages as affected by starter culture and thawing time of raw materials, J Food Sci, 60, 1187-1190 (1995)
  99. Azeza NI, The problem of choice and safer methods of reducing post harvest losses in Lake Chad processed fish, In processing of the FAO expert consultation on fish technology in Africa, Ed FAO Fish, Lusaka, Zambia, 340-348 (1986)
  100. Nwabueze A.A. and Nwabueze E.O., Consumer attitude to fermented fish (Heterotis niloticus) in Ndokwa- East, Delta State, Nigeria, Agric. Biol. J. North America, 1, 694- 696 (2010)