Food Science and Technology

STA - ISSN 2752-6860 - © ISTE Ltd

Journal issues

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Recent articles

The unique taste characteristics of West Indian rum

Cette revue vise à mettre en relief les spécificités sensorielles des rhums fabriqués aux Antilles, en mettant en lumière les facteurs principaux qui façonnent leur identité sensorielle et réglementaire. Le rhum antillais se distingue par une forte identité liée à la canne à sucre locale, aux techniques traditionnelles versus industrielles (procédés, levures de fermentation, ingrédients) et à la variabilité environnementale (climat, sol, …), conférant à chaque production une unicité difficilement reproductible. Cette revue met également en exergue l’importance de la dégustation et des critères sensoriels dans l’appréciation de ces spiritueux. Enfin, elle propose une réflexion sur le rôle du rhum dans la construction identitaire et économique des régions ultrapériphériques françaises.

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Microbiological and sensory qualities of smoked sausages formulated from the flesh of Katsuwonus pelamis and Scomberomorus commerson

In Madagascar, beef, pork and poultry are the most used meats for the manufacture of delicatessen products. The latter, made from fish, are practically unknown, yet Madagascar is rich in tuna, especially in the North and North-West. The main objective of this study is to enhance the value of Katsuwonus pelamis and Scomberomorus commerson flesh as a delicatessen product. The specific objectives are to manufacture three (03) formulations of smoked sausages respectively from 100% of the flesh of Katsuwonus pelamis (F1), 100% of the flesh of Scomberomorus commerson (F2) and the mixture of 50% of the flesh of Katsuwonus pelamis and 50% of the flesh of Scomberomorus commerson (F3). Then, the microbiological and sensory qualities of the smoked sausages thus obtained have been evaluated. Appropriate charcuterie manufacturing methodologies, microbiological and sensory analyses were used during this study. The results of the microbiological analyses of the three (03) smoked sausage formulations thus obtained showed that the microbial loads of total mesophilic aerobic flora, Staphylococcus aureus, fecal coliforms, Escherichia coli, anaerobic sulfite-reducing germs and salmonella were below the required standards. The results of the sensory analyses showed that formulation F2 was the most appreciated by the tasters compared to the formulations F1 and F3. Other parameters such as physico-chemical and nutritional analyses are essential for the continuation of this
study.

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Production of smoked sausages from the flesh of Katsuwonus pelamis and Scomberomorus commerson and evaluation of their microbiological, nutritional and sensory qualities

In Madagascar, charcuterie is artisanal and obtained from meat. Charcuterie products made from fish are still little known. However, Madagascar is rich in fish products including tuna. The main objective of this study is to promote the use of Katsuwonus pelamis and Scomberomorus commerson flesh as a charcuterie product. The specific objectives are to develop four (04) recipe formulations for smoked sausages from Katsuwonus pelamis and Scomberomorus commerson flesh and to evaluate their microbiological and nutritional qualities. The methodologies of manufacturing delicatessen products, appropriate microbiological and nutritional analyses were used during this study. The results of microbiological analyses of manufactured smoked sausages showed that the bacterial loads of total mesophilic aerobic flora in smoked sausages of F1, F2 and F4 are higher than the required standard and F3 are satisfactory. The contamination levels of fecal coliforms, Staphylococcus aureus, Escherichia coli, anaerobic sulfite-reducing germs and salmonella are lower than the required standards. The smoked sausages analyzed have important nutritional qualities in proteins and carbohydrates but low in lipids resulting in moderate energy values. Smoked sausages contain higher quantities of spices which are more appreciated by tasters. The determination of physicochemical parameters is essential for the continuation of this study.