@article{MAKHILLAJ201914620693,
    title = {Process Production, Physico Chemical and Sensory Attributes of Pelpeledgi; A
Cameroonian Fermented Fish Product},
    journal = {Agricultural Journal},
    volume = {14},
    number = {6},
    pages = {123-131},
    year = {2019},
    issn = {1816-9155},
    doi = {aj.2019.123.131},
    url = {https://makhillpublications.co/view-article.php?issn=1816-9155&doi=aj.2019.123.131},
    author = {Hamadou,Salamatou,Mahama,Djoulde and},
    keywords = {Pelpeledgi,fermented fish,Hydrocynus forskalis,Cameroon,HACCP},
    abstract = {The Pelpeledgi is a fermented fish product consume in central African countries. A survey was done
to assess sociocultural value and how it’s process. Some physicochemical characteristics, microbiological
profile and sensorial attributes were also evaluated. It was found that this product is largely produce and
consumed in the area as traditional dish. Process technology is transmitted toward generation from parents to
children. Process steps of Pelpeledgi involve catching, washing, gutting, paring, evisceration, spontaneous
fermentation during 6-48 h depending of seasons and drying for 3-5 days. None salting step was noted. pH of
Pelpeledgi samples range from 6.80-8.41. Salt content and moisture range from 2.42-3.38% and from
10.22-19.11%. Concerning microbiological characteristics, total microbial count was high in all samples
ranging from 6.41-7.70 log cfu/g. lactic acid floras and Bacillus seems to be the predominant flora of
Pelpeledgi. Lactic flora and Bacillus load of Pelpeledgi ranging from 4.57-5.28 log cfu/g and from
3.47-4.85 log cfu/g, respectively. Yeast and moulds ranging from 3.06-3.10 log cfu/g, E. coli was present in
certain samples, ranging from 1.23-1.70 log cfu/g and no Salmonella were detected. <em>Staphylococcus aureus</em> and
total coliform were present in all samples, ranging from 1.75-2.65 log cfu/g and 3.82-4.85, respectively which
is a potential risk for consumer. Thus, the fish product is microbiologically unsafe. Sensory analyses shows that
samples from Blangoua are most appreciated with positive correlation between total microbial count and
sensory attributes. Despite of microbiological diversity and sensorial attributes, efforts are needed to improve
Pelpeledgi process through HACCP and use of starter culture with interesting technological properties to obtain
better product for the public consumption.}
    }