Studies on traditional and improved methods of storage of fermented fish: momone

Abstract

Studies into the traditional storage of fermented fish, momone were carried out. Initially, histamine levels in momone on sale from five fish species namely; Jack Mackerel (Caranx hippos), Scad mackerel (Caranx rhoneus) , Barracuda (Sphyraena spp) , Kingfish (Scomberomorlls tritor) Cassava fish ( Pseudotolithius spp.) were determined. The effect of three composite solutions of 80% vinegar + 20% garlic extract, 60% vinegar + 40% garlic extract and 60% garlic extract + 40% vinegar, prepared from a 20% garlic stock extract and 3% vinegar stock solution on the quality of vacuum packaged momone from Kingfish (Scomberomorus tritor) was evaluated. Solutions of 60% garlic extract + 40% vinegar; 60% vinegar + 40% garlic extract and a control of only salt crystals, in checking the activity of the blowfly's larvae on momone during traditional storage was also investigated. Histamine levels in the five fish species were of 100 mg to 172 mg/lOO g of fish which were above the 100 mg/lOO g fish considered to be the critical level for histamine poisoning. The three treatments on the vacuum packaged ,momone from Kingfish (Scomberomorus tritor) could account for the lower histamine concentrations of 79.2 88.9 mg/IOO g of fish obtained in the products as compared to the 100 mg 172 mg/IOO g of fish in the five products. Of the three solutions, the 60% vinegar + 40% garlic extract and the 60% garlic extract + 40% vinegar gave the most satisfactory results in terms of the significant decrease in the microbial population and the total elimination of Bacillus sp. and micrococci. The sensory properties of the products were not adversely affected by the treatments. The two vinegar/garlic extract media were also effective in controlling the activity of the larvae of the blowfly and could improve the quality of the products significantly during traditional storage