Food Science and Technology

STA - ISSN 2752-6860 - © ISTE Ltd

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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.

The black spot or black stain is a defect visual current among the shrimps. It affects the aesthetic quality as well as the commercial value negatively. The consumers are more and more distrustful on the food products containing chemical additives of which the sulphite of sodium (MBS) whereas it is the best option to control the black spot among the shrimps. The objectives of this research are to identify product of treatment again against the black spot, to value the quality of the shrimps treated (residual of sulphite and sensory quality) and to value the efficiency of the treatment products in terms of cost and convenient of use. Of this fact, the alternative products tested in the setting of this research are the citric acid, the Vitamin C and the Crustacel-Z (a product cocktail). An analysis of the data has been made. For the results, according to the ANOVA, the averages estimated of level of black spot vary from 0 to 0,505 with value of (F = 356,01; p <0,0001) for the different treatments. The difference between the averages of level of black spot of the different treatments is meaningful. An efficiency on the prevention of the black spot of the shrimps with the treatment Vitamin C similar to the MBS treatment has been noted after three months of storage. In short, the Vitamin C is easy to use. It is not corrosive and don’t drag a danger on health and the security of people manipulating it.