Browsing by Author "Anihouvi, V.B."
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Item Biochemical Changes and Aroma Development during the Spontaneous Fermentation of Cassava Fish into Lanhouin and Their Influence on Product Acceptability(Journal of Aquatic Food Product Technology (18): 370-384, 2009) Anihouvi, V.B.; Sakyi-Dawson, E.; Ayernor, G.S.; Hounhouigan, J.D.Lanhouin, a fermented product from cassava fish (Pseudotolithus sp.), was produced by spontaneous fermentation with inherent risks of quality defects. In this respect, changes in moisture, protein, free fatty acids, total volatile nitrogen, and histamine were monitored during the fermentation period using Pearson’s and AOAC methods. The aroma compounds were detected using the Likens-Nickerson extraction method and gas chromatography/mass spectrometry (GC-MS) analysis. The results showed that the moisture and protein contents decreased while free fatty acid (FFA) and total volatile nitrogen (TVN) increased during fermentation. In contrast, there was no linear relationship between the histamine content and fermentation time since the histamine values didn’t increase continuously as fermentation progressed. A total of 94 compounds were detected in the fermenting fish over a period of 8 days, and 82 compounds were positively identified with a quality index higher than 70%. The compounds included 15 aliphatic hydrocarbons, 9 esters, 9 ketones, 9 amines, 7 aldehydes, 6 aromatic hydrocarbons, 7 acids, 6 thiazoles, 5 alcohols, 3 phenols, 2 amides, 2 furans, and 2 pyrroles.Item Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production(International Journal of Food Microbiology (116): 287-291, 2007) Anihouvi, V.B.; Sakyi-Dawson, E.; Ayernor, G.S.; Hounhouigan, J.D.Cassava fish (Pseudotolithus sp.) was naturally fermented on three different occasions at room temperature (28–30 °C) for 3 to 8 days and the microbial population and the occurrence of various bacterial species were monitored. In general, after a slight increase during the early stages of fermentation, the microbial population decreased as the fermentation progressed. A total of 224 isolates belonging to the genera Bacillus, Staphylococcus, Micrococcus, Streptococcus, Corynebacterim, Pseudomonas, Achromobacter and Alcaligenes were isolated from the fermenting fish samples and the predominant ones were identified at the species level. Bacillus spp. and Staphylococcus spp. were the predominant genera and accounted for 48.7% and 27.3% of the total number of isolates respectively. Bacillus subtilis and Bacillus licheniformis, Staphylococcus lentus and Staphylococcus xylosus and Micrococcus luteus were the representative strains isolated during the fermentation. Bacillus spp., Staphylococcus spp. and Micrococcus spp. initiated the fermentation but Micrococcus spp. were few in numbers and died off after four (4) days of fermentation while Bacillus spp. and Staphylococcus spp. persisted up to the end of fermentation. Enterobacteriaceae were fewer in numbers at the start of fermentation (102 cfu/g) and their numbers decreased to less than 10 cfu/g after two days of fermentation. Bacillus spp. as well as Staphylococcus spp. isolated possessed moderate proteolytic and lipolytic activities. Micrococcus spp. showed weak proteolytic activity and no lipolytic activity.