Title: Assessment of the fermentation value chain in micro to small-scale fish processing facilities in Ghana, and its impact on product quality

Abstract

Edna Arthur´s final project will be published in due time. Until then we share the abstract and a link to a poster.

Fermented fish (momone) is a widely used condiment in Ghanaian cuisine, but its production often relies on empirical knowledge without standardised guidelines, affecting product quality and safety. This study aimed to improve the quality of fermented fish by implementing guidelines (sensory evaluation scheme) and assessing factors influencing product quality. Fermented samples were prepared using fresh fish and fish stored for 24 hours without preservation, with salt ratios of 17.5%, 22.5%, and 27.5%, and fermentation durations of 3, 6, and 7 days. Quality was assessed using a five-grade sensory evaluation scale, alongside physicochemical parameters (water activity, water content, pH) and microbiological analysis (Total Viable Count). Sensory attributes such as processing odour, sour milk, and unpleasant odours (TMA, sulphur) were identified. Fresh fish samples showed more positive sensory traits, while stored fish samples exhibited stronger negative odours. Microbial load and physicochemical values were higher in stored fish samples. Statistical analysis showed no significant differences in water activity (p=0.7) and water content (p=0.09) across sample conditions, but pH varied significantly (p=0.00). The optimal conditions for product quality were found in samples fermented for longer durations with a 22.5% salt ratio. This study highlights the importance of standardised processing and quality control in improving the safety and consistency of fermented fish production.