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October 12, 2025World Journal of Advanced Research and Reviews

Study of variation of technological and organoleptic quality of preserved and processed fresh fish in Lokossa in the South-West of Benin

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Authors

MAMartinien Hospice Mahussi AssogbaELE. P. LintonIKIssaka Youssao Abdou Karim

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Overview

Study assesses differences in technological and organoleptic quality of two fish species, indicating significant variation in yield and sensory characteristics.

Key Points

  • S. melanotheron showed a lower yield of 93.94% compared to C. guineensis at 97.35%, indicating a significant difference in yield efficiency.
  • Despite similar freshness metrics, the skin and abdominal cavity freshness varied significantly, crucial for consumer quality perception.
  • Flesh from cooked S. melanotheron was significantly softer than that of fried C. guineensis, suggesting method impacts texture and sensory experience.
  • Maximizing yields and maintaining consistent quality can be achieved by controlling key factors influencing fish preservation and processing.

Cite This Study

Assogba et al. (2025) studied this question.

synapsesocial.com/papers/68ebabe3155248a327effc20https://doi.org/10.30574/wjarr.2025.28.1.3477
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Processes for preserving and processing fish: Characterization and impact on microbiological quality in Lokossa, South-West Benin2025
  2. 2Level of Contamination and Alteration of Cuttlefish Fished and Processed in Companies in Côte d’Ivoire2024
  3. 3Effects of Different Storage Methods on Proximate Compositions of Smoked Marine Fishes2022
  4. 4The Significance of Processing Techniques on the Quality of Smoked African Cat Fish (Clarias gariepinus) Using Different Energy Sources2024
  5. 52026 Vol-6 Issue-2 | BACTERIAL AND FUNGAL CONTAMINATION OF FROZEN AND SMOKED Merluccius merluccius and Scomber scombrus IN BENIN MARKET, BENIN CITY2026