Volume 38, Issue 3, January 2023, Pages 719–730
Peyieno Martial Judicaël1, Tekou Ngunte Hervé2, Yantcho Tahon Laurent Franz3, Tamgno Béranger Raoul4, Leng Marlyse Solange5, and Tchoumbougnang François6
1 Department of Biochemistry, Faculty of Science, University of Douala, P. O. Box 24157, Douala, Cameroon
2 Department of Aquatic Ecosystems Management, Laboratory of Ecosystems and Fisheries Resources, Institute of Fisheries Sciences of the University of Douala, P. O. Box 7236, Douala, Cameroon
3 Department of Processing and Quality Control of Aquatic Products, Laboratory of Ecosystems and Fisheries Resources, Institute of Fisheries Sciences of the University of Douala, P. O. Box 7236, Douala, Cameroon
4 Laboratoire de Gestion des Ressources Halieutiques, Institut des Sciences Halieutiques de l’Université de Douala, BP 7236, Douala Cameroon
5 Department of Biochemistry, Faculty of Science, University of Douala, P. O. Box 24157, Douala, Cameroon
6 Institut des Sciences Halieutiques, Université de Douala, B.P. 7236 Douala, Cameroon
Original language: English
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Fish is recognized for its high nutritional value and its beneficial effect on the health of consumers. In order to ensure a permanent supply throughout the year, fish is dried or smoked and put in storage. The aim of this study was to determine the biotic constraints related to the deterioration of smoked fishes in three processing basins in the Littoral region of Cameroon. 260 actors were interviewed in the localities of Youpwé, Mouanko and Manoka: 64 fishermen, 89 processors and 107 traders. The inventory of smoked fishes was determined in each locality. During the inspection of the storage tools, Ethmalosa fimbriata and Ilisha africana, apparently healthy were sampled and put in observation at the National Veterinary Laboratory for 60 days. This study revealed that only women are involved in fish processing. The processors and traders of Youpwé were Cameroonian (84.12%), Ghanaian (4.67%) and Nigerian (11.21%). Their level of education is mainly secondary school education (57.01) and an experience year in activity between 11 and 15 years (49.26%). 33 species of fishes are smoked, the main important of which are E. fimbriata and I. africana. 9 pest species are associated with stored smoked fishes. Necrobia rufipes is the main insect pest during storage of E. fimbriata (56.0), I. africana (64.0) with a significant difference (F (120: 29): 4.611*, P ≤ 0.05) and Aspergillus flavus (F (120; 29): 3.045*, P ≤ 0.05) the most detrimental mold. The pest control methods are more diversified in Youpwé: re-smoking (23%), refrigeration (5%), dry red pepper (41%), garlic (23%), dry salting (8%).
Author Keywords: Stored Smoked Fish, Insects, Molds, Mites, Control Methods, Littoral-Cameroon.
Peyieno Martial Judicaël1, Tekou Ngunte Hervé2, Yantcho Tahon Laurent Franz3, Tamgno Béranger Raoul4, Leng Marlyse Solange5, and Tchoumbougnang François6
1 Department of Biochemistry, Faculty of Science, University of Douala, P. O. Box 24157, Douala, Cameroon
2 Department of Aquatic Ecosystems Management, Laboratory of Ecosystems and Fisheries Resources, Institute of Fisheries Sciences of the University of Douala, P. O. Box 7236, Douala, Cameroon
3 Department of Processing and Quality Control of Aquatic Products, Laboratory of Ecosystems and Fisheries Resources, Institute of Fisheries Sciences of the University of Douala, P. O. Box 7236, Douala, Cameroon
4 Laboratoire de Gestion des Ressources Halieutiques, Institut des Sciences Halieutiques de l’Université de Douala, BP 7236, Douala Cameroon
5 Department of Biochemistry, Faculty of Science, University of Douala, P. O. Box 24157, Douala, Cameroon
6 Institut des Sciences Halieutiques, Université de Douala, B.P. 7236 Douala, Cameroon
Original language: English
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Fish is recognized for its high nutritional value and its beneficial effect on the health of consumers. In order to ensure a permanent supply throughout the year, fish is dried or smoked and put in storage. The aim of this study was to determine the biotic constraints related to the deterioration of smoked fishes in three processing basins in the Littoral region of Cameroon. 260 actors were interviewed in the localities of Youpwé, Mouanko and Manoka: 64 fishermen, 89 processors and 107 traders. The inventory of smoked fishes was determined in each locality. During the inspection of the storage tools, Ethmalosa fimbriata and Ilisha africana, apparently healthy were sampled and put in observation at the National Veterinary Laboratory for 60 days. This study revealed that only women are involved in fish processing. The processors and traders of Youpwé were Cameroonian (84.12%), Ghanaian (4.67%) and Nigerian (11.21%). Their level of education is mainly secondary school education (57.01) and an experience year in activity between 11 and 15 years (49.26%). 33 species of fishes are smoked, the main important of which are E. fimbriata and I. africana. 9 pest species are associated with stored smoked fishes. Necrobia rufipes is the main insect pest during storage of E. fimbriata (56.0), I. africana (64.0) with a significant difference (F (120: 29): 4.611*, P ≤ 0.05) and Aspergillus flavus (F (120; 29): 3.045*, P ≤ 0.05) the most detrimental mold. The pest control methods are more diversified in Youpwé: re-smoking (23%), refrigeration (5%), dry red pepper (41%), garlic (23%), dry salting (8%).
Author Keywords: Stored Smoked Fish, Insects, Molds, Mites, Control Methods, Littoral-Cameroon.
How to Cite this Article
Peyieno Martial Judicaël, Tekou Ngunte Hervé, Yantcho Tahon Laurent Franz, Tamgno Béranger Raoul, Leng Marlyse Solange, and Tchoumbougnang François, “Relative abundance of smoked fishes and the diversity of pests associated with their deterioration during storage,” International Journal of Innovation and Applied Studies, vol. 38, no. 3, pp. 719–730, January 2023.
