Biogenic Amine, Fatty Acid, and Volatile Compound Contents in Ivorian Traditionally Fermented Fish "".

This study identified biogenic amines, fatty acids, and volatile compounds in , an Ivorian traditionally salted and fermented fish. Samples were obtained from two processing methods (method 1: entire fish ; method 2: both sides filleted ) with the fish species . Biogenic amines found in freshly produced were histamine, putrescine, cadaverine, tyramine, β-phenyl ethylamine, and spermidine. Among these, the most prevalent were β-phenyl ethylamine and cadaverine. Biogenic amine contents varied according to the processing method but remained lower than levels considered hazardous for human health. The major fatty acids present in from method 1 were docosahexaenoic acid, palmitic acid, and oleic acid. In from method 2, the major fatty acids were oleic acid, stearic acid, and palmitic acid. The omega (w)-3/w-6 ratio was 8.87 and 4.12 for from methods 1 and 2, respectively. Most of the fatty acids are considered healthy fats, making a useful food for treating and preventing lifestyle diseases. The volatile compounds found composed of 19 aldehydes, 12 alcohols, 7 esters, 7 ketones, 3 furans, 10 aromatic compounds, and 7 acids with aldehyde, alcohol, and ester compounds as the predominant groups. Among the aldehydes, 2,4-heptadienal (E,Z), octanal, and 2-octenal (E) were most prevalent in from method 1, whereas 2-nonenal (E), 2,4-heptadienal (E,Z), and octanal were most prevalent in from method 2.