Study of the effect of heat treatment on the organoleptic, chemical, and microbiological quality of Pseudotolithus senegalensis (Croaker): The case of grilling and boiling

Abstract

In a context marked by the scarcity of fishery resources, this study aims to contribute to the valorization of Pseudotolithus senegalensis (Croaker), a species with untapped potential but rich in nutritional value. The study therefore seeks to assess the effect of two heat treatments (braising and boiling) on the organoleptic, chemical, and microbiological quality of the products after drying. Organoleptic analyses, conducted with ten evaluators, show that both products (dried boiled and dried braised) are generally well accepted, although the dried braised fish was slightly preferred for its color, texture, taste, and overall appearance, while the dried boiled fish was slightly better appreciated for its smell but considered to be saltier. From a chemical standpoint, analyses have shown that braising enhances nutritional value: proteins reach 64.75% compared to 60.75% for boiling, fats 0.38% compared to 0.17%, and ash 16.86% compared to 11.70%, while moisture decreases to 10.53% compared to 13.67%, thereby improving preservation. Boiling, on the other hand, better preserves certain sensitive qualities such as total volatile nitrogen (13.41 mg/100 g compared to 18.90 mg/100 g for braising), ensuring a product closer to its original freshness. Microbiological assessment shows that all samples meet health standards, with no detection of pathogenic germs such as Salmonella and coagulase-positive Staphylococcus aureus, although the braised product has a slightly higher total load, without compromising its safety. Overall, both thermal processes produce safe products that are well appreciated by consumers. Braising is characterized by a better texture, color, and nutrient concentration, while boiling preserves certain chemical and aromatic qualities better and offers superiority in terms of microbiological safety. Thus, each method has specific advantages and can be chosen depending on the desired type of product, contributing to the sustainable valorization of Pseudotolithus senegalensis.