Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d’Abomey-Calavi (UAC), Benin
The products of fishing (fish, shrimp and crab) represent close to 31% of the national consumption of animal proteins to Benin. However, they are highly perishable commodities. The different methods and techniques used for their conservation by the actors of the fishing don't permit to get products of good quality. The change of these products entails the reduction of their values commercial and nourishing. Some chemical parameters of which the Total Volatile Basic nitrogen (ABVT), permit to show the degree of change of these products. The present survey aims the determination of the concentration then in ABVT of the fishing products as fishes, the shrimps and the crabs appropriated at the fishers and the dealers of the Ah
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