Titre : Production of smoked sausages from the flesh of Katsuwonus pelamis and Scomberomorus commerson and evaluation of their microbiological, nutritional and sensory qualities 

Auteurs : Edino Joma
, Nirina Hajarivo Ranaivojaona
, Jacky Michel Andrianasolonantenaina
, Mananjara Pamphile,  

Revue : Food Science and Technology 

Numéro : Issue 1 

Volume : 8 

Date : 2025/10/8 

DOI : 10.21494/ISTE.OP.2025.1356 

ISSN : 2752-6860 

Résumé : 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. 

Éditeur : ISTE OpenScience