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Biogenic amine, fatty acid and volatile compound contents in ivorian traditionally fermented fish "Adjuevan"

Kouakou-Kouamé C.A., N'Guessan F.K., Montet D., Djè M.. 2020. Preventive Nutrition and Food Science, 25 (1) : p. 98-107.

DOI: 10.3746/pnf.2020.25.1.98

This study identified biogenic amines, fatty acids, and volatile compounds in adjuevan, an Ivorian traditionally salted and fermented fish. Samples were obtained from two processing methods (method 1: entire fish adjuevan; method 2: both sides filleted adjuevan) with the fish species Galeoides decadactylus. Biogenic amines found in freshly produced adjuevanwere histamine, putrescine, cadaverine, tyramine, ¿-phenyl ethylamine, and spermidine. Among these, the most prevalent were ¿-phenyl ethylamine and cadaverine. Biogenic amine contents varied according to the processing method but re-mained lower than levels considered hazardous for human health. The major fatty acids present in adjuevan from method 1 were docosahexaenoic acid, palmitic acid, and oleic acid. In adjuevan from method 2, the major fatty acids were oleic acid, stearic acid, and palmitic acid. The omega (¿)-3/¿-6 ratio was 8.87 and 4.12 for adjuevan from methods 1 and 2, respec-tively. Most of the fatty acids are considered healthy fats, making adjuevan a useful food for treating and preventing life-style diseases. The volatile compounds found composed of 19 aldehydes, 12 alcohols, 7 esters, 7 ketones, 3 furans, 10 aro-matic compounds, and 7 acids with aldehyde, alcohol, and ester compounds as the predominant groups. Among the alde-hydes, 2,4-heptadienal (E,Z), octanal, and 2-octenal (E) were most prevalent in adjuevan from method 1, whereas 2-none-nal (E), 2,4-heptadienal (E,Z), and octanal were most prevalent in adjuevan from method 2.

Mots-clés : poisson (aliment); aliment fermenté; amine biogène; acide gras; composé volatil

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