Amadou Tidiane Guiro
Senegal
Research Article
Efficiency of Neutralized Antibacterial Culture Supernatant from Bacteriocinogenic Lactic Acid Bacteria Supplemented With Salt in Control of Microorganisms Present in Senegalese Artisanally Handled Fish by Immersion Preservative Technology During Gue
Author(s): Michel Bakar Diop, Valente B Alvarez, Amadou Tidiane Guiro and Philippe ThonartMichel Bakar Diop, Valente B Alvarez, Amadou Tidiane Guiro and Philippe Thonart
Senegal is a Western African country known for the importance of its marine resources. Artisanal fisheries contribute 85% of the total annual catch reaching 403,911 tons. Preserving approach during traditionally marine resource processing into indigenous seafood products is based on salt overuse. Guedj, a popular fermented indigenous seafood product, is the typical 30°C over salted transformed marine resource commodity across the country. One of the procedures for guedj production is immersing fish in water with sodium chloride at a concentration of over 30% (w/v) for preliminary fermentation during 24 hr to 48 hr to develop flavor followed by additional dry-salting and sun drying.
This study presents the level of microorganisms in fillets from lean, moderately fat and fatty artisanally handled fish, the efficacy of immersion in over salted [NaCl 60% (w/v)] water and 30°.. View More»
