La pêche artisanale au Sénégal : qualité de la matière destinée aux entreprises exportatrices

Artisanal fisheries in Senegal: Quality of raw materials for exporting companies Hygienic conditions of artisanal fisheries in Senegal do not always respect the required quality standards. This study expects to scrutinize the quality of bottom fish sole (Syacium guineensis), grouper blue spotted (Cephalopholis taeniops), red mullet (Pseudupeneus prayensis) disembarked by artisanal fisheries. These species are followed since the capture until their routing in factory. The sensory evaluation of fish freshness was to test the quality through touch, smell, sight and taste. The determination of total volatile basic 79 Afrique SCIENCE 09(2) (2013) 78 – 85 Modou DIENG et al. nitrogen (ABVT) allowed determining the total nitrogen content of volatile nitrogenous bases resulting from the degradation of nitrogenous compounds in fish spoilage. The used-microbiological-method is the one that consist in incorporating a given volume of the sample and its dilutions in a solid cultural medium. The results of sensory analysis on the three species at different stopovers were very good. The values of the aerobic mesophilic flora on the fish caught are very low compared to the one landed at the entrance to the factory. At the gills and skin, the findings show a significant increase in flora and landed at the entrance to the factory. In the viscera, flora increases and then decreases until the debarkation. The results of sensory and chemical analysis may not reflect the risks of degradation of fish.