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

Fish is a significant source of protein in Benin. The purpose of this study was to determine differences in sensory and technological fish quality in Lokossa township. Samples (80) of whole, pre-treated S. melanotheron and C. guineensis were collected. Following statistical analysis of data collected, S. melanotheron yield (93.94%) was lower compared to C. guineensis yield (97.35%) (p<0.05). Conversely, threading yield of S. melanotheron (32.82%) was better than that of C. guineensis (23.98%) (p<0.05). Similarly, SVI of S. melanotheron (6.06) was better than that of C. guineensis (2.65) (p<0.05). Eye, gills, spine, viscera and peritoneum freshness for S. melanotheron and C. guineensis were the same (p>0.05). However, skin and abdominal cavity freshness of both species varied significantly (p<0.001). Only one quality index was recorded for C. guineensis: the B index of around 25%. 75% of S. melanotheron were of the “Extra” class. Luminosity (L*) and Redness index (a*) were similar (p>0.05) for the two species. But large differences (p<0.05) were observed in the effect of species towards yolk index (b*) and chromaticity. Flesh color was not influenced by storage time or sex. Tenderness, juiciness, flavor, and overall rating were also similar for C. guineensis and S. melanotheron. But cooked fish (4.02) was significantly softer (p<0.001) than fried fish flesh (2.88). Similarly, flavor of cooked fish (3.58) was more intense compared to flavor of fried fish (3.12) (p<0.05). Control of the factors of variation will enable us to have maximized yields and processed products of the same quality.