Effects of Garlic Extract and Lemon Juice on the Shelf Life of Fermented and Dried Fish Fillets (Lanhouin) during Storage

The effect of natural additives (lemon juice, garlic extract or their mixture) on the shelf life of Lanhouin 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 nitrogen and biogenic amines at both 4 and 30°C storage conditions. The highest histamine content in the treated filet samples was 10.5 mg/kg while the maximal threshold suggested by European regulation for such fishery products is 20 mg/100g. The sensory evaluation revealed that the Lanhouin fillets treated with lemon juice, garlic extract or their mixture and stored at 4°C for 90 days exhibited a significantly higher visual appearance, odour and overall acceptability scores compared to those stored at 30°C. These ingredients which are readily available and affordable could be valorized in the production of Lanhouin as preservative agents in the cottage industry of West African countries. Practical Applications : Microbiological, physico-chemical and sensory changes are the main problems in fermented dried fish, especially during storage. The use of natural such as lemon juice, garlic extract or their mixture as natural additives could be an effective technique to improve the preservation of fermented dried fish.