@ARTICLE{10.21494/ISTE.OP.2025.1388, 

TITLE={Microbiological and sensory qualities of smoked sausages formulated from the flesh of Katsuwonus pelamis and Scomberomorus commerson}, 
  
AUTHOR={Edino Joma
, Nirina Hajarivo Ranaivojaona
, Jacky Michel Andrianasolonantenaina
, Mananjara Pamphile, }, 
	
JOURNAL={Food Science and Technology}, 
	
VOLUME={8}, 

NUMBER={Issue 1}, 
	
YEAR={2025}, 

URL={https://www.openscience.fr/Microbiological-and-sensory-qualities-of-smoked-sausages-formulated-from-the}, 
	
DOI={10.21494/ISTE.OP.2025.1388}, 
	
ISSN={2752-6860}, 
	
ABSTRACT={In Madagascar, beef, pork and poultry are the most used meats for the manufacture of delicatessen products. The latter, made from fish, are practically unknown, yet Madagascar is rich in tuna, especially in the North and North-West. The main objective of this study is to enhance the value of Katsuwonus pelamis and Scomberomorus commerson flesh as a delicatessen product. The specific objectives are to manufacture three (03) formulations of smoked sausages respectively from 100% of the flesh of Katsuwonus pelamis (F1), 100% of the flesh of Scomberomorus commerson (F2) and the mixture of 50% of the flesh of Katsuwonus pelamis and 50% of the flesh of Scomberomorus commerson (F3). Then, the microbiological and sensory qualities of the smoked sausages thus obtained have been evaluated. Appropriate charcuterie manufacturing methodologies, microbiological and sensory analyses were used during this study. The results of the microbiological analyses of the three (03) smoked sausage formulations thus obtained showed that the microbial loads of total mesophilic aerobic flora, Staphylococcus aureus, fecal coliforms, Escherichia coli, anaerobic sulfite-reducing germs and salmonella were below the required standards. The results of the sensory analyses showed that formulation F2 was the most appreciated by the tasters compared to the formulations F1 and F3. Other parameters such as physico-chemical and nutritional analyses are essential for the continuation of this
study.}}