Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

• Main Authors: Euloge S. Adjou, René G. Dègnon, Edwige Dahouenon-Ahoussi, Mohamed M. Soumanou, Dominique C. K. Sohounhloue
• Format: Article
• Language: English
• Published: SpringerOpen 2017-05-01
• Series: Natural Products and Bioprospecting
• Subjects: Essential oil; Pimenta racemosa; Galeoides decadactylus; Fermented fish; Process; Benin
• Online Access: http://link.springer.com/article/10.1007/s13659-017-0132-z

Abstract The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (0.5, 1.0 and 2.0 μL g−1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the fermented fish flour produced. Results obtained revealed that the essential oil of Pimenta racemosa investigated has a chemical composition characterized by the presence of myrcene (25.1%), chavicol (7.5%) and eugenol (51.1%). Fermented fish flour produced have a good nutritional potential. However, on the microbiological level, only samples produced by adjunction of essential oil have a low level of microbial contamination, with an absence of pathogenic microorganisms.