Volume 6, Issue 4, August 2018, Page: 142-146
Evaluation of the Fermentation of Scomberomorus tritor by Express Methods: Conductimetry, pH-Metry and Refractometry
Mahouglo Barnabé Houessou, Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey Calavi, Abomey-Calavi , Bénin
Pierre Dossou-Yovo, Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey Calavi, Abomey-Calavi , Bénin
Wilfried Zanmenou, Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey Calavi, Abomey-Calavi , Bénin
Chimène Agrippine Rodogune Yelouassi, Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey Calavi, Abomey-Calavi , Bénin
Received: Aug. 21, 2018;       Accepted: Sep. 4, 2018;       Published: Oct. 9, 2018
DOI: 10.11648/j.ajac.20180604.12      View  218      Downloads  18
Abstract
Chance fermentation is a biochemical process of transformation and conservation during which degradation of organic molecules (proteins and lipids) occurs through the action of enzymes. Some methods often used to determine degradation products of organic molecules are expensive, slow, inefficient and even critical. But the knowledge of certain physicochemical parameters can lead us to estimate the chemical modifications that occurred during the transformation of a foodstuff. This is how conductimetry, pH-metry and refractometry are used to make an express assessment of the fermentation of Scomberomorus tritor. The biological degradation phenomena of organic molecules being identical at the level of the hydrolyzate as whole fish, the hydrolyzate of Scomberomorus tritor is subjected to a spontaneous fermentation during 72 hours and, evolutions of the electrical conductivity, the index refraction and pH are recorded. The obtained results show the electrical conductivity variations between 1200μS and 8900μS, the one of the pH between 6.8 and 6.3 and the one of the refractive index between 1.331 and 1.333 during the fermentation of Scomberomorus tritor. These variations are due to the appearance of suspended degradation products (ionized bodies), proof that there has been fermentation. The instrumental methods used allowed us to make an express assessment of the fermentation of Scomberomorus tritor. These methods are sensitive, fast, effective and do not need chemical reagents.
Keywords
Chance Fermentation, Conductimetry, pH-metry, Refractometry, Scomberomorus Tritor
To cite this article
Mahouglo Barnabé Houessou, Pierre Dossou-Yovo, Wilfried Zanmenou, Chimène Agrippine Rodogune Yelouassi, Evaluation of the Fermentation of Scomberomorus tritor by Express Methods: Conductimetry, pH-Metry and Refractometry, American Journal of Applied Chemistry. Vol. 6, No. 4, 2018, pp. 142-146. doi: 10.11648/j.ajac.20180604.12
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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