Improvement of Taste Enhancer Condiment Processing and Safety Using Marinade and bio-preservation of Cassava Fish (Pseudotolithus Sp)

References

• Anihouvi, V. B., Sakyi-Dawson, E., Ayernor, G. S., & Hounhouigan, J. D. (2007). Microbiological changes in naturally fermented cassava fish (Pseudotolithus Sp) for lanhouin production. International Journal of Food Microbiology, 116(2), 287–291. doi:https://doi.org/10.1016/j.ijfoodmicro.2006.12.009
   PubMed Web of Science ®Google Scholar
• Anihouvi, V., Kpoclou, E., & Hounhouigan, J. (2012). Use of starter cultures of Bacillus and Staphylococcus in the controlled fermentation of Lanhouin, a traditional fish-based condiment from West Africa. African Journal of Microbiology Research, 6(22), 4767–4774. doi:https://doi.org/10.5897/AJMR12.413
   Google Scholar
• Anihouvi, V. B., Kindossi, J. M., & Hounhouigan, J. D. (2012). Processing and quality characteristics of some major fermented fish products from Africa: A critical review. International Research Journal of Biological Sciences, 1(7), 72–84.
   Google Scholar
• Annan, N. T., Poll, L., Sefa-Dedeh, S., Plahar, W. A., & Jakobsen, M. (2003). Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation. European Food Research and Technology, 216(5), 377–384. doi:https://doi.org/10.1007/s00217-003-0692-5
   Google Scholar
• Bao, R., Liu, S., Ji, C., Liang, H., Yang, S., Yan, X., … Zhu, B. (2018). Shortening fermentation period and quality improvement of fermented fish, chouguiyu, by co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3. Frontiers in Microbiology, 9(3003), 1–11. doi:https://doi.org/10.3389/fmicb.2018.03003
   PubMedGoogle Scholar
• Cortesi, M. L., Panebianco, A., Giuffrida, A., & Anastasio, A. (2009). Innovations in seafood preservation and storage. Veterinary Research Communications, Supplement, 33(S1), S15–S23. doi:https://doi.org/10.1007/s11259-009-9241-4
   PubMedGoogle Scholar
• Dalgaard, P. (2000). Freshness, quality and safety in seafoods . Flair-Flow Europe Technical Manual F-FE 380A/00, pp. 01–31. Flair-Flow Europe Technical Manual F-FE 380A/00. Accessed 20 June 2020.http://www.esac.pt/noronha/manuais/freshfish.pdf
   Google Scholar
• Ezeama, C. F. (2012). The influence of fermentation and salting on the bacterial, chemical and sensory characteristics of catfish (Clarias buthupogon) based marinate in Nigeria. African Journal of Food Science, 6(14), 381–385. doi:https://doi.org/10.5897/AJFS12.039
   Google Scholar
• FAO. (2007). The state of world fisheries and aquaculture 2006. In FAO fisheries and aquaculture department. Rome, Italy: Food and Agriculture Organization of the United Nations. 198.
   Google Scholar
• FCD. (2009). Federation of Trade and Distribution Companies - Microbiological criteria applicable from 2010 to distributor brands, first price brands and raw materials in their initial industrial packaging. Accessed 23 March 2015. (p. 56). www.fcd.asso.fr.
   Google Scholar
• Fernandes, R. (2009). Microbiology Handbook Fish and Seafood (pp. 270). Cambridge, UK: Leatherhead Food International Ltd.
   Google Scholar
• Galanakis, C. M. (2019). Innovations in traditional foods. Cambridge, United Kingdom: Woodhead Publishing.
   Google Scholar
• Houngbédji, M., Padonou, S. W., Parkouda, C., Greve, P., Mathias, J., Agbobatinkpo, B. P., … Hounhouigan, D. J. (2021). Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs. World Journal of Microbiology and Biotechnology, 8, 1–15. doi:https://doi.org/10.1007/s11274-021-02994-8
   Google Scholar
• Iko Afé, O. H., Assogba, M. F., Anihouvi, D. G. H., Boukari, B. S., Douny, C., Kpoclou, Y. E., … Hounhouigan, D. J. (2020). Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes. Food Science and Nutrition, 8(9), 4822–4830. doi:https://doi.org/10.1002/fsn3.1763
   Google Scholar
• ISO-15214. (1998). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of mesophilic lactic acid bacteria– Colony-count technique at 30 °C ( first, pp. 1–7; ISO-Microbiology, Ed.). first, pp. 1–7. Retrieved from http://www.iso.org
   Google Scholar
• ISO-21528. (2004). Microbiology of food and animal feeding stuffs – Horizontal methods for the detection and enumeration of Enterobacteriaceae – Part 2: Colony-countmethod (ISO 21528-2) ( 1st ed., pp. 1–10; ISO-Microbiology, Ed.). 1st ed., pp. 1–10.
   Google Scholar
• ISO-4833. (2003). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of microorganisms – Colony-count technique at 30 °C (ISO 4833) (ISO-Microbiology, Ed.). 3rd ed., pp. 1–9. Retrieved from http://www.iso.org
   Google Scholar
• ISO-6887-1. (1999). Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination —Part 1: General rules for the preparation of the initial suspension and decimal dilutions (p. 5; ISO-Microbiology, Ed.).
   Google Scholar
• ISO-6888. (1999). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) – Part 1: Technique using Baird-Parker agar (ISO 6888-1) ( 1st ed.; ISO-Microbiology, Ed.). pp. 1–11.
   Google Scholar
• ISO-7954. (1988). General guidance for enumeration of yeast and moulds- colony count technique at 25°C (ISO 7954) (pp. 1–4; ISO-Microbiology, Ed.).
   Google Scholar
• Kaban, G., & Kaya, M. (2009). Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage “Sucuk.” Journal of Food Science, 74(1), 58–63. doi:https://doi.org/10.1111/j.1750-3841.2008.01014.x
   Google Scholar
• Khusro, A., Aarti, C., Salem, A. Z. M., & Barbabosa-Pilego, A. (2020). Techno-functional traits and safety aspects of coagulase-negative Staphylococcus saprophyticus isolated from traditional fermented food. Food Biotechnology, 34(1), 77–99. doi:https://doi.org/10.1080/08905436.2019.1711114
   Google Scholar
• Kin, S., Wes Schilling, M., Smith, S. B., Silva, L. J., Kim, T., Pham, A. J., & Campano, S. G. (2011). Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets. Journal of Food Science, 76(4), 4. doi:https://doi.org/10.1111/j.1750-3841.2011.02122.x
   Google Scholar
• Kindossi, J. M., Anihouvi, V. B., Vieira-Dalodé, G., Akissoé, N. H., Jacobs, A., Dlamini, N., … Hounhouigan, D. J. (2012). Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa. Food Chain, 2(1), 117–130. doi:https://doi.org/10.3362/2046-1887.2012.009
   Google Scholar
• Kindossi, J. M., Akpo-Djenontin, O. O. D., Anihouvi, V. B., Akissoé, N. H., Anne-Laure, D., Vieira-Dalodé, G., … Hounhouigan, J. D. (2013). Sensory evaluation and consumer acceptability of an African fish based flavouring agent and taste enhancer. Indian Journal of Applied Research, 3(8), 317–321. doi:https://doi.org/10.15373/2249555X
   Google Scholar
• Kindossi, J. M., Anihouvi, V. B., Vieira-Dalodé, G., Akissoé, N. H., & Hounhouigan, D. J. (2016). Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design. Food Science and Nutrition, 4(2), 261–268. doi:https://doi.org/10.1002/fsn3.285
   Google Scholar
• Kindossi, J. M., Anihouvi, V. B., Akpo-Djenontin, O. O. D., Vieira-Dalodé, G., Hounsou, M., Akissoé, N. H., & Hounhouigan, J. D. (2016a). Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer. African Journal of Food Science, 10(10), 227–237. doi:https://doi.org/10.5897/ajfs2016.1443
   Google Scholar
• Kindossi, J. M., Anihouvi, V. B., Vieira-, G., Akissoé, N. H., Chacornac, J. P., Leroy, S., … Hounhouigan, D. J. (2021). Physico-chemical and microbiological changes during the traditional processing of king fish (Scomberomorus tritor) into Lanhouin. Journal of Aquatic Food Product Technology, 30(5), 549–560. doi:https://doi.org/10.1080/10498850.2021.1900966
   Web of Science ®Google Scholar
• Kročko, M., Čanigová, M., Vančíková, E., Flimelová, E., & Bobková, A. (2013). Effect of starter culture on microbiological quality of traditional fermented sausage. Potravinarstvo, 7, 91–96.
   Google Scholar
• Kumar, P., Chatli, M. K., Verma, A. K., Mehta, N., Malav, O. P., Kumar, D., … Malav, O. P. (2017). Quality, functionality, and shelf life of fermented meat and meat products: A review. Critical Reviews in Food Science and Nutrition, 57(13), 2844–2856. doi:https://doi.org/10.1080/10408398.2015.1074533
   PubMed Web of Science ®Google Scholar
• Lacroix, C. (2011). Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. In Woodhead publishing series in food science, technology and nutrition 1st ed., Great Abington, Cambridge, Philadelphia, New Delhi: Woodhead Publishing Limited. 536.
   Google Scholar
• Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55(1–3), 181–186. doi:https://doi.org/10.1016/S0168-1605(00)00161-600161-6
   PubMed Web of Science ®Google Scholar
• Leroi, F., Amarita, F., Arboleya, J. C., Bjørkevoll, I., Cruz, Z., Dousset, X., … Skjerdal, T. (2006). Hurdle technology to ensure the safety of seafood products, Part IV Seafood from source to consumer products. In T. Børresen Ed., Woodhead publishing series in food science, technology and nutrition, improving seafood products for the consumer. (Vol. 19, 1st ed., pp. 399–425). doi:https://doi.org/10.1533/9781845694586.4.399
   Google Scholar
• Mah, J.-H., Kim, Y. J., & Hwang, H.-J. (2009). Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product. Food Control, 20(5), 449–454. doi:https://doi.org/10.1016/j.foodcont.2008.07.006
   Web of Science ®Google Scholar
• Mah, J.-H., & Hwang, H.-J. (2009a). Effects of food additives on biogenic amine formation in Myeolchi-jeot,a salted and fermented anchovy (Engraulis japonicus). Food Chemistry, 114(1), 168–173. doi:https://doi.org/10.1016/j.foodchem.2008.09.035
   Web of Science ®Google Scholar
• Mah, J.-H., & Hwang, H.-J. (2009b). Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control, 20(9), 796–801. doi:https://doi.org/10.1016/j.foodcont.2008.10.005
   Web of Science ®Google Scholar
• Martuscelli, M., Crudele, M. A., Gardini, F., & Suzzi, G. (2000). Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages. Letters In Applied Microbiology, 31(3), 228–232. doi:https://doi.org/10.1046/j.1365-2672.2000.00796.x
   PubMed Web of Science ®Google Scholar
• Paludan-Müller, C. (1999). Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation. International Journal of Food Microbiology, 46(3), 219–229. doi:https://doi.org/10.1016/s0168-1605(98)
   PubMedGoogle Scholar
• Rodgers, S. (2001). Preserving non-fermented refrigerated foods with microbial cultures. A review. Trends in Food Science & Technology, 12(8), 276–284. doi:https://doi.org/10.1016/S0924-2244(01)
   Web of Science ®Google Scholar
• Sallam, K. I. (2008). Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C. International Journal of Food Science and Technology, 43(2), 220–228. doi:https://doi.org/10.1111/j.1365-2621.2006.01421.x
   Web of Science ®Google Scholar
• Soomro, A. H., Masud, T., & Anwaar, K. (2002). Role of lactic acid bacteria (LAB) in food preservation and human health – A review. Pakistan Journal of Nutrition, 1(1), 20–24.
   Google Scholar
• Stavropoulou, D. A., De Maere, H., Berardo, A., Janssens, B., Filippou, P., De Vuyst, L., … Leroy, F. (2018). Species pervasiveness within the group of coagulase-negative staphylococci associated with meat fermentation is modulated by pH. Frontiers in Microbiology, 9(SEP), 1–11. doi:https://doi.org/10.3389/fmicb.2018.02232
   PubMedGoogle Scholar
• Tosukhowong, A., Visessanguan, W., Pumpuang, L., Tepkasikul, P., Panya, A., & Valyasevi, R. (2011). Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. Food Chemistry, 129(3), 846–853. doi:https://doi.org/10.1016/j.foodchem.2011.05.033
   PubMed Web of Science ®Google Scholar
• Tremonte, P., Reale, A., Di, R. T., Tipaldi, L., Di, L. A., Coppola, R., … Succi, M. (2010). Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. Letters In Applied Microbiology, 51(5), 586–594. doi:https://doi.org/10.1111/j.1472-765X.2010.02939.x
   PubMedGoogle Scholar
• Van, Foo, T. T., H. L., Loh, T. C., & Bejo, M. H. (2011). Inhibitory activity and organic acid concentrations of metabolite combinations produced by various strains of Lactobacillus plantarum. African Journal of Biotechnology, 10(8), 1359–1363. doi:https://doi.org/10.5897/AJB10.1610
   Google Scholar
• Wang, W., Xia, W., Gao, P., Xu, Y., & Jiang, Q. (2017). Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China. International Journal of Food Properties, 20(1), 166–176. doi:https://doi.org/10.1080/10942912.2017.1293089
   Google Scholar
• Yin, L.-J., Pan, C.-L., & Jiang, S.-T. (2002). New technology for producing paste-like fish products using lactic acid bacteria Fermentation. Journal of Food Science, 67(8), 3114–3118. doi:https://doi.org/10.1111/j.1365-2621.2002.tb08867.x
   Google Scholar