Optimization of the marinating conditions of cassava fih (Pseudotolithus sp.) filet for Lanhouin production through application of Doehlert experimental design

Abstract

Lanhouin is a traditional fermented salted fih made from the spontaneous and uncontrolled fermentation of whole salted cassava fih (Pseudotolithus senegalensis) mainly produced in the coastal regions of West Africa. The combined effects of NaCl, citric acid concentration, and marination time on the physicochemical and microbiological characteristics of the fih filet used for Lanhouin production were studied using a Doehlert experimental design with the objective of preserving its quality and safety. The marination time has signifiant effects on total viable and lactic acid bacteria counts, and NaCl content of the marinated fih filet while the pH was signifiantly affected by citric acid concentration and marination duration with high regression coeffiient R2 of 0.83. The experiment showed that the best conditions for marination process of fih filet were salt ratio 10 g/100 g, acid citric concentration 2.5 g/100 g, and marination time 6 h. These optimum marinating conditions obtained present the best quality of marinated flsh fih leading to the safety of the fial fermented product. This pretreatment is necessary in Lanhouin production processes to ensure itssafety quality.