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Evaluation of the Fermentation of Scomberomorus tritor by Express Methods: Conductimetry, pH-Metry and Refractometry

Received: 21 August 2018     Accepted: 4 September 2018     Published: 9 October 2018
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Abstract

Chance fermentation is a biochemical process of transformation and conservation during which degradation of organic molecules (proteins and lipids) occurs through the action of enzymes. Some methods often used to determine degradation products of organic molecules are expensive, slow, inefficient and even critical. But the knowledge of certain physicochemical parameters can lead us to estimate the chemical modifications that occurred during the transformation of a foodstuff. This is how conductimetry, pH-metry and refractometry are used to make an express assessment of the fermentation of Scomberomorus tritor. The biological degradation phenomena of organic molecules being identical at the level of the hydrolyzate as whole fish, the hydrolyzate of Scomberomorus tritor is subjected to a spontaneous fermentation during 72 hours and, evolutions of the electrical conductivity, the index refraction and pH are recorded. The obtained results show the electrical conductivity variations between 1200μS and 8900μS, the one of the pH between 6.8 and 6.3 and the one of the refractive index between 1.331 and 1.333 during the fermentation of Scomberomorus tritor. These variations are due to the appearance of suspended degradation products (ionized bodies), proof that there has been fermentation. The instrumental methods used allowed us to make an express assessment of the fermentation of Scomberomorus tritor. These methods are sensitive, fast, effective and do not need chemical reagents.

Published in American Journal of Applied Chemistry (Volume 6, Issue 4)
DOI 10.11648/j.ajac.20180604.12
Page(s) 142-146
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Chance Fermentation, Conductimetry, pH-metry, Refractometry, Scomberomorus Tritor

References
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    Mahouglo Barnabé Houessou, Pierre Dossou-Yovo, Wilfried Zanmenou, Chimène Agrippine Rodogune Yelouassi. (2018). Evaluation of the Fermentation of Scomberomorus tritor by Express Methods: Conductimetry, pH-Metry and Refractometry. American Journal of Applied Chemistry, 6(4), 142-146. https://doi.org/10.11648/j.ajac.20180604.12

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    ACS Style

    Mahouglo Barnabé Houessou; Pierre Dossou-Yovo; Wilfried Zanmenou; Chimène Agrippine Rodogune Yelouassi. Evaluation of the Fermentation of Scomberomorus tritor by Express Methods: Conductimetry, pH-Metry and Refractometry. Am. J. Appl. Chem. 2018, 6(4), 142-146. doi: 10.11648/j.ajac.20180604.12

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    AMA Style

    Mahouglo Barnabé Houessou, Pierre Dossou-Yovo, Wilfried Zanmenou, Chimène Agrippine Rodogune Yelouassi. Evaluation of the Fermentation of Scomberomorus tritor by Express Methods: Conductimetry, pH-Metry and Refractometry. Am J Appl Chem. 2018;6(4):142-146. doi: 10.11648/j.ajac.20180604.12

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  • @article{10.11648/j.ajac.20180604.12,
      author = {Mahouglo Barnabé Houessou and Pierre Dossou-Yovo and Wilfried Zanmenou and Chimène Agrippine Rodogune Yelouassi},
      title = {Evaluation of the Fermentation of Scomberomorus tritor by Express Methods: Conductimetry, pH-Metry and Refractometry},
      journal = {American Journal of Applied Chemistry},
      volume = {6},
      number = {4},
      pages = {142-146},
      doi = {10.11648/j.ajac.20180604.12},
      url = {https://doi.org/10.11648/j.ajac.20180604.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20180604.12},
      abstract = {Chance fermentation is a biochemical process of transformation and conservation during which degradation of organic molecules (proteins and lipids) occurs through the action of enzymes. Some methods often used to determine degradation products of organic molecules are expensive, slow, inefficient and even critical. But the knowledge of certain physicochemical parameters can lead us to estimate the chemical modifications that occurred during the transformation of a foodstuff. This is how conductimetry, pH-metry and refractometry are used to make an express assessment of the fermentation of Scomberomorus tritor. The biological degradation phenomena of organic molecules being identical at the level of the hydrolyzate as whole fish, the hydrolyzate of Scomberomorus tritor is subjected to a spontaneous fermentation during 72 hours and, evolutions of the electrical conductivity, the index refraction and pH are recorded. The obtained results show the electrical conductivity variations between 1200μS and 8900μS, the one of the pH between 6.8 and 6.3 and the one of the refractive index between 1.331 and 1.333 during the fermentation of Scomberomorus tritor. These variations are due to the appearance of suspended degradation products (ionized bodies), proof that there has been fermentation. The instrumental methods used allowed us to make an express assessment of the fermentation of Scomberomorus tritor. These methods are sensitive, fast, effective and do not need chemical reagents.},
     year = {2018}
    }
    

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  • TY  - JOUR
    T1  - Evaluation of the Fermentation of Scomberomorus tritor by Express Methods: Conductimetry, pH-Metry and Refractometry
    AU  - Mahouglo Barnabé Houessou
    AU  - Pierre Dossou-Yovo
    AU  - Wilfried Zanmenou
    AU  - Chimène Agrippine Rodogune Yelouassi
    Y1  - 2018/10/09
    PY  - 2018
    N1  - https://doi.org/10.11648/j.ajac.20180604.12
    DO  - 10.11648/j.ajac.20180604.12
    T2  - American Journal of Applied Chemistry
    JF  - American Journal of Applied Chemistry
    JO  - American Journal of Applied Chemistry
    SP  - 142
    EP  - 146
    PB  - Science Publishing Group
    SN  - 2330-8745
    UR  - https://doi.org/10.11648/j.ajac.20180604.12
    AB  - Chance fermentation is a biochemical process of transformation and conservation during which degradation of organic molecules (proteins and lipids) occurs through the action of enzymes. Some methods often used to determine degradation products of organic molecules are expensive, slow, inefficient and even critical. But the knowledge of certain physicochemical parameters can lead us to estimate the chemical modifications that occurred during the transformation of a foodstuff. This is how conductimetry, pH-metry and refractometry are used to make an express assessment of the fermentation of Scomberomorus tritor. The biological degradation phenomena of organic molecules being identical at the level of the hydrolyzate as whole fish, the hydrolyzate of Scomberomorus tritor is subjected to a spontaneous fermentation during 72 hours and, evolutions of the electrical conductivity, the index refraction and pH are recorded. The obtained results show the electrical conductivity variations between 1200μS and 8900μS, the one of the pH between 6.8 and 6.3 and the one of the refractive index between 1.331 and 1.333 during the fermentation of Scomberomorus tritor. These variations are due to the appearance of suspended degradation products (ionized bodies), proof that there has been fermentation. The instrumental methods used allowed us to make an express assessment of the fermentation of Scomberomorus tritor. These methods are sensitive, fast, effective and do not need chemical reagents.
    VL  - 6
    IS  - 4
    ER  - 

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Author Information
  • Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey Calavi, Abomey-Calavi , Bénin

  • Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey Calavi, Abomey-Calavi , Bénin

  • Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey Calavi, Abomey-Calavi , Bénin

  • Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey Calavi, Abomey-Calavi , Bénin

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