This study was carried out from 2019 to 2021. Its aim was to assess the quality of cuttlefish intended for local and international markets in a company processing fishery products in Côte d'Ivoire. The biochemical analyses (Total Volatile Basic Nitrogen (TVBN)) were based on the distillation method of an extract deproteinised by perchloric acid (HClO4). Microbiological analyses (total aerobic mesophilic flora (TAMF), staphylococci (SPP), anaerobic sulphite-reducing bacteria (RAS), faecal coliforms (FC) and salmonella) involved isolation and identification techniques. The various analyses carried out by the National Laboratory for Support to Agricultural Development (LANADA) made it possible to assess the median contamination values and satisfaction percentages (TAMF, FC, SPP), which are respectively 2.2.104 CFU/g with 94%; less than 10 CFU/g with 94%; less than 100 CFU/g with 100%. RSA and salmonella were absent in all the products analysed. The temperature of the cuttlefish was high just after processing. The maximum temperature value (26.4°C) was obtained after processing, while the minimum temperature value (1.6°C) was recorded during storage in a positive cold room. However, it is essential to improve manufacturing practices and preservation methods in order to avoid poisoning the population. These data should also encourage fishermen to practise good preservation methods.
| Published in | Journal of Food and Nutrition Sciences (Volume 12, Issue 4) |
| DOI | 10.11648/j.jfns.20241204.12 |
| Page(s) | 180-187 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Microbiological Contamination, Biochemical Spoilage, Processed Cuttlefish, Côte d’Ivoire
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APA Style
Lucien, K. T. K., Toto, K., Taunin, G. B. G. W. (2024). Level of Contamination and Alteration of Cuttlefish Fished and Processed in Companies in Côte d’Ivoire. Journal of Food and Nutrition Sciences, 12(4), 180-187. https://doi.org/10.11648/j.jfns.20241204.12
ACS Style
Lucien, K. T. K.; Toto, K.; Taunin, G. B. G. W. Level of Contamination and Alteration of Cuttlefish Fished and Processed in Companies in Côte d’Ivoire. J. Food Nutr. Sci. 2024, 12(4), 180-187. doi: 10.11648/j.jfns.20241204.12
AMA Style
Lucien KTK, Toto K, Taunin GBGW. Level of Contamination and Alteration of Cuttlefish Fished and Processed in Companies in Côte d’Ivoire. J Food Nutr Sci. 2024;12(4):180-187. doi: 10.11648/j.jfns.20241204.12
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Download@article{10.11648/j.jfns.20241204.12,
author = {Kablan Tanoh Koua Lucien and Kouame Toto and Goore Bi Gnamien Willy Taunin},
title = {Level of Contamination and Alteration of Cuttlefish Fished and Processed in Companies in Côte d’Ivoire
},
journal = {Journal of Food and Nutrition Sciences},
volume = {12},
number = {4},
pages = {180-187},
doi = {10.11648/j.jfns.20241204.12},
url = {https://doi.org/10.11648/j.jfns.20241204.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241204.12},
abstract = {This study was carried out from 2019 to 2021. Its aim was to assess the quality of cuttlefish intended for local and international markets in a company processing fishery products in Côte d'Ivoire. The biochemical analyses (Total Volatile Basic Nitrogen (TVBN)) were based on the distillation method of an extract deproteinised by perchloric acid (HClO4). Microbiological analyses (total aerobic mesophilic flora (TAMF), staphylococci (SPP), anaerobic sulphite-reducing bacteria (RAS), faecal coliforms (FC) and salmonella) involved isolation and identification techniques. The various analyses carried out by the National Laboratory for Support to Agricultural Development (LANADA) made it possible to assess the median contamination values and satisfaction percentages (TAMF, FC, SPP), which are respectively 2.2.104 CFU/g with 94%; less than 10 CFU/g with 94%; less than 100 CFU/g with 100%. RSA and salmonella were absent in all the products analysed. The temperature of the cuttlefish was high just after processing. The maximum temperature value (26.4°C) was obtained after processing, while the minimum temperature value (1.6°C) was recorded during storage in a positive cold room. However, it is essential to improve manufacturing practices and preservation methods in order to avoid poisoning the population. These data should also encourage fishermen to practise good preservation methods.
},
year = {2024}
}
TY - JOUR T1 - Level of Contamination and Alteration of Cuttlefish Fished and Processed in Companies in Côte d’Ivoire AU - Kablan Tanoh Koua Lucien AU - Kouame Toto AU - Goore Bi Gnamien Willy Taunin Y1 - 2024/07/23 PY - 2024 N1 - https://doi.org/10.11648/j.jfns.20241204.12 DO - 10.11648/j.jfns.20241204.12 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 180 EP - 187 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20241204.12 AB - This study was carried out from 2019 to 2021. Its aim was to assess the quality of cuttlefish intended for local and international markets in a company processing fishery products in Côte d'Ivoire. The biochemical analyses (Total Volatile Basic Nitrogen (TVBN)) were based on the distillation method of an extract deproteinised by perchloric acid (HClO4). Microbiological analyses (total aerobic mesophilic flora (TAMF), staphylococci (SPP), anaerobic sulphite-reducing bacteria (RAS), faecal coliforms (FC) and salmonella) involved isolation and identification techniques. The various analyses carried out by the National Laboratory for Support to Agricultural Development (LANADA) made it possible to assess the median contamination values and satisfaction percentages (TAMF, FC, SPP), which are respectively 2.2.104 CFU/g with 94%; less than 10 CFU/g with 94%; less than 100 CFU/g with 100%. RSA and salmonella were absent in all the products analysed. The temperature of the cuttlefish was high just after processing. The maximum temperature value (26.4°C) was obtained after processing, while the minimum temperature value (1.6°C) was recorded during storage in a positive cold room. However, it is essential to improve manufacturing practices and preservation methods in order to avoid poisoning the population. These data should also encourage fishermen to practise good preservation methods. VL - 12 IS - 4 ER -
Laboratory of Hydrobiology, University Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire
Laboratory of Hydrobiology, University Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire
Laboratory of Hydrobiology, University Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire
