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Determination of the quality of smoked sea herring (Sardinella maderensis) produced by three smoking processes practiced in Ivory Coast

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Abstract

The aim of this study was to assess the impact of smoking processes applied in the Ivory Coast on the quality of sea herring (Sardinella maderensis) collected from fishermen in the port of Abidjan. The samples were divided into three groups and smoked using three smoking processes. The first two processes are based on including two artisanal smoking kilns with the use of mangrove wood as combustible for one, and the rubber wood for the other. The third process is based on improved kiln using  FAO-Thiaroye processing Technique (FTT) with the combination of mangrove wood and coconut shells as combustible. The results revealed that the highest values for pH (6.57 ± 0.09), moisture (54.14 g/100 g ± 1.61), peroxide value (31.75 ± 1.89 meq O2/kg of fish), and total volatile basic nitrogen (37.03 ± 2.78 mg/100 g of fish) were found in samples made with traditional smoking systems using rubberwood. The factorial discriminant analysis (FDA) applied to the concatenated fluorescence spectra of aromatic amino acids and nucleic acids (AAA + NA) resulted in a 78.52% correct classification rate of samples. Samples treated with rubberwood were the best discriminated, while those treated with mangrove wood and mangrove wood combined with coconut shell remained confused due to the common used fuel: mangrove wood.

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Funding

This work has been carried out in the framework of the IDEAL project, which is financed by the French State, and the French Region of Hauts-de-France. The authors gratefully acknowledge the financial support from the Major Domain of Interest (DIM) “Eco-Energy Efficiency” of Artois University. Mrs. CISSE is grateful to the Embassy of France in Ivory Coast, for the financial support during her stay at the University of Artois.

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Authors and Affiliations

  1. Univ. Artois, Univ. Lille, Univ. Littoral Côte d’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, 62300, Lens, France

    Mariam Cisse, Gaoussou Karamoko & Romdhane Karoui

  2. Univ. Péléforo Gon Coulibaly, Korhogo, Ivory Coast

    Mariam Cisse & Mohamed Cisse

  3. Adrianor, Rue Jacquart, 62217, Tilloy-les-Mofflaines, France

    Christine Chene

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  1. Mariam Cisse
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Cisse, M., Karamoko, G., Cisse, M. et al. Determination of the quality of smoked sea herring (Sardinella maderensis) produced by three smoking processes practiced in Ivory Coast. Eur Food Res Technol 249, 2989–3000 (2023). https://doi.org/10.1007/s00217-023-04343-5

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