European Journal of Nutrition & Food Safety

Artisanal fish processing represents a key strategy for preserving and valorising fishery resources in Senegal, particularly abundant species such as false scad (Caranx rhonchus). This study evaluated the effect of different concentrations of tamarind (Tamarindus indica) extract on the sensory, microbiological and biochemical quality of dried fermented fish. Four treatments were investigated: a control (0%) and fish treated with 10%, 20% and 30% tamarind extract, all prepared in a 5% NaCl brine. Biochemical and microbiological analyses were performed in triplicate using standard methods. Microbiological analyses revealed the absence of total coliforms, Salmonella, coagulase-positive staphylococci and yeasts in all treatments, indicating satisfactory hygienic quality. Tamarind incorporation influenced microbial quality by reducing the counts of several microbial groups. Total aerobic mesophilic flora decreased from 1.5 x 10² ± 4 CFU/g in the control to 40 ± 2 CFU/g in fish treated with 20% tamarind, while sulphite-reducing anaerobes declined from 2.3 x 10² ± 5 CFU/g to 8 ± 4 CFU/g at 30% tamarind, suggesting an antimicrobial effect of the extract. Although mould counts varied among treatments, all values remained within acceptable microbiological limits. Biochemical analyses showed that tamarind treatment improved both the nutritional quality and preservation status of the product. Protein content increased from 55.29 ± 2.01% in the control to 85.78 ± 0.99% at 30% tamarind, whereas moisture content decreased from 23.61 ± 1.02% to 5.39 ± 0.03% at 20% tamarind, reflecting enhanced dehydration and shelf-life potential. Total volatile basic nitrogen (TVB-N) also decreased from 56.83 ± 1.12 mg/100 g in the control to 15.64 ± 4.04 mg/100 g at 30% tamarind, indicating improved biochemical stability and freshness of the product. Lipid content ranged from 2.06 ± 0.01% to 5.39 ± 0.01%, with the highest value recorded at 20% tamarind. Sensory evaluation demonstrated that tamarind incorporation enhanced the organoleptic quality of dried fermented fish, with products containing 10% and 20% tamarind receiving the highest overall acceptability scores. These findings indicate that intermediate tamarind concentrations provided the best balance between preservation efficiency and consumer acceptance. Overall, Tamarindus indica extract proved to be an effective natural preservative, improving the microbiological safety, biochemical stability and sensory quality of dried fermented fish. This study highlights the potential of tamarind as an affordable and locally available preservative for improving traditional fish-processing practices and promoting safer, higher-quality fermented fish products in small-scale fisheries.