Lanhouin
Webof lanhouin , it was observed that the product odour was mild as against the highly offensive odour from lanhouin obtained traditionally by chance fermentation (Table 5). But the rate of the fermentation process varies from one substrate to the other (1230 min against 1300 min), in spite of the use of the same concentration of inoculum ... WebComme le lanhouin du B?nin et l?adjuevan de la C?te d?Ivoire, le guedj est utilis? comme condiments et source de prot?ines dans plusieurs mets au S?n?gal et consomm? par presque toutes les populations. Cependant, une fermentation traditionnelle spontan?e combin?e ? un salage excessif affecte la qualit? microbiologique et organoleptique du …
Lanhouin
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WebJan 30, 2024 · The effect of natural additives (lemon juice, garlic extract or their mixture) on the shelf life of Lanhouin fillets, a fermented fish, was investigated by monitoring the microbiological, physicochemical and sensory changes in treated fillet samples and control. All analyzed samples showed a decreasing trend in water activity and total viable ... WebJan 19, 2024 · Physico-chemical and Microbiological Characterisation of Pheasant and Salted Fish (Lanhouin) Produced and Sold in Lomé Reine Bayi Dossou,Magnou-Léléng Atakora,Mamatchi Mélila,Kouassi Soncy,Mensah Kangni-Dossou,Damintoti Simpliste Karou,Yaovi Améyapoh,Messanvi Gbéassor Asian J. Biol. Life Sci.,11(3):678-683 DOI: …
WebLanhouin is widely used as condiment in urban and rural areas in Southern Benin and in the neighbouring countries of Togo and Ghana. Lanhouin is produced by natural and largely uncontrolled fermentation. In addition, the environment in which the fish is processed is generally unhygienic, paving the way for Web张琦琳，林胜利，聂小华 （浙江工业大学生物与环境工程学院，浙江杭州310014） 传统鱼制品中优良葡萄球菌的筛选与鉴定
WebThe results showed that Lanhouin is generally processed in informal small-scale plants. A large number of women are engaged in the production and the trade of Lanhouin and this constitutes the main source of income for most of them. Three variants of technologies were used to produce Lanhouin, but all apparently concluded in the same end product. WebLanhouin: Ghana, Togo, Benín: El lanhouin es pescado seco fermentado salado producido en las regiones costeras del golfo de Benín utilizando corvina (pescado de yuca, Pseudotholithus sp.) o caballa española de África occidental (Scomberomorus tritor). Lanhouin es ampliamente utilizado como condimento.
WebMay 26, 2006 · Lanhouin, a fermented fish product is processed by spontaneous and largely uncontrolled fermentation. Disadvantages of this type of fermentation are that …
WebMay 26, 2006 · Likewise, Lanhouin, a fermented fish condiment, is produced in the coastal part of Benin Republic (Anihouvi et al., 2006), particularly by socio-cultural groups Xwla … keto shrimp and zucchini recipesWebMar 23, 2024 · ABSTRACT. This study investigated the physico-chemical and microbiological changes occurring during the processing of fresh king fish … keto shrimp cream soupWebSep 18, 2015 · Lanhouin is a traditional fermented salted fish made from the spontaneous and uncontrolled fermentation of whole salted cassava fish (Pseudotolithus … keto shrimp california sushi rollWebOct 6, 2009 · Lanhouin, a fermented product from cassava fish (Pseudotolithus sp.), was produced by spontaneous fermentation with inherent risks of quality defects. In this respect, changes in moisture, protein, free fatty acids, total volatile nitrogen, and histamine were monitored during the fermentation period using Pearson's and AOAC methods. The … is it safe to fly with tuiLanhouin is widely used as a condiment. Lumlom: Philippines: Fish (traditionally milkfish or tilapia) buried in mud for a day or two until it begins to slightly ferment. It is cleaned and cooked as paksiw sa tuba, with nipa vinegar and spices, and sometimes coconut cream. It is a pre-colonial regional dish of Bulacan. See more Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or … See more Alaska has witnessed a steady increase of cases of botulism since 1985. It has more cases of foodborne botulism than any other state in the … See more • Food fermentation • Preserved fish See more is it safe to freeze grapesWebAcademia.edu is a platform for academics to share research papers. is it safe to freeze uncooked meatloafWebJun 30, 2024 · Sausages are among the most common processed meat products worldwide. These products have very high water activity and microbial load, which leads to a short shelf life. To improve their quality and increase their shelf life, the food industry uses several chemicals with harmful consequences on health. Recently, research in essential oils has … keto shrimp and crab casserole