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

Mahouglo Barnabé Houessou; Pierre Dossou-Yovo; Wilfried Zanmenou; Chimène Agrippine Rodogune Yelouassi

doi:doi:10.11648/j.ajac.20180604.12

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

Mahouglo Barnabé Houessou, Pierre Dossou-Yovo, Wilfried Zanmenou, Chimène Agrippine Rodogune Yelouassi

Published in American Journal of Applied Chemistry (Volume 6, Issue 4)

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

Mahouglo Barnabé Houessou

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

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

Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey Calavi, Abomey-Calavi , Bénin
Chimène Agrippine Rodogune Yelouassi

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

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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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