Studies on traditional processing and quality of fermented fish: momone

Abstract

Traditional momone fermentation sites were surveyed to examine the processing facilities and practices. Fermented fish samples from the sites were analysed for their chemical, microbial, sensory and physical quality. These were kingfish (Scomberomorus tritor) and jack mackerel (Caranx hippos). Fifteen, 25 and 40% of salt to fish weight ratio were prepared with kingfish for fermentation trials to determine appropriate salt concentrations. Qualitative and quantitative microbial enumeration as well as chemical and sensory evaluation were carried out. Storage studies on vacuum sealed momone from kingfish which had been given the following treatments :1% vinegar, 3% vinegar, 20% garlic extract dips, were carried out for a month. Untreated vacuum sealed momone served as the control. Exudate from fermentation was concentrated to about 50% of its original volume and used as a condiment. Poor hygienic practices and unclean equipment at the traditional processing sites were considered as potential sources of contamination, although fermented fish from these:sites were found to be microbilogically safe. No organisms of public health significance were isolated. A 25% salt to fish weight and over was considered appropriate for the production of momone. Micrococci and COCCI were the predominant organisms isolated from the fermentation systems. Vacuum packaged momone with either garlic or vinegar was not organoleptically affected and the growth of microorganisms also suppressed during storage. Concentrated exudate could be used as a condiment during cooking