WebJun 30, 2024 · Sausages are among the most common processed meat products worldwide. These products have very high water activity and microbial load, which leads to a short shelf life. To improve their quality and increase their shelf life, the food industry uses several chemicals with harmful consequences on health. Recently, research in essential oils has … WebLanhouin is widely used as condiment in urban and rural areas in Southern Benin and in the neighbouring countries of Togo and Ghana. Lanhouin is produced by natural and largely uncontrolled fermentation. In addition, the environment in which the fish is processed is generally unhygienic, paving the way for
Biochemical Changes and Aroma Development During the …
WebLanhouin, 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 ... WebApr 12, 2024 · Small fish are an important part of the diet in Ghana, but malnutrition rates remain high. The nutritional quality of fish consumed in Ghana may be affected by food processing and cooking practices, but the extent to which these processes are practiced among poor Ghanaian households along the coastal belt is unknown. This study … marwa group youtube
Microbiological changes in naturally fermented cassava …
WebJun 1, 2007 · Lanhouin is processed by spontaneous fermentation from different fishes, such as cassava croaker/cassava fish (Speudotolithus sp.) or Spanish mackerel/kingfish … WebLanhouin: Ghana, Togo, Benín: El lanhouin es pescado seco fermentado salado producido en las regiones costeras del golfo de Benín utilizando corvina (pescado de yuca, Pseudotholithus sp.) o caballa española de África occidental (Scomberomorus tritor). Lanhouin es ampliamente utilizado como condimento. WebLanhouin fillets, a fermented fish, was investigated by monitoring the microbiological, physico-chemical and sensory changes in treated fillet samples and control. All analyzed samples showed a decreasing trend in water activity and total viable count during the storage period, while an increasing trend was recorded for the pH, total volatile ... marwa france