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

Kouakou-Kouamé Clémentine Amenan, N'Guessan Florent Kouadio, Montet Didier, Djè Marcellin. 2020. Biogenic amine, fatty acid and volatile compound contents in ivorian traditionally fermented fish "Adjuevan". Preventive Nutrition and Food Science, 25 (1) : 98-107.

Résumé : 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 Agrovoc : poisson (aliment), aliment fermenté, amine biogène, acide gras, composé volatil

Mots-clés libres : Traditionally Fermented Fish, Adjuevan, Biogenic Amine, Fatty acids, Volatile compounds

Classification Agris : Q04 - Composition des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Kouakou-Kouamé Clémentine Amenan, UNA [Université Nangui Abrogoua] (CIV)
• N'Guessan Florent Kouadio, UNA [Université Nangui Abrogoua] (CIV)
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
• Djè Marcellin, UNA [Université Nangui Abrogoua] (CIV)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/595923/)

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