Valorization of the Pearl Oyster (Pinctada imbricata radiata): Application of Braising Associated with Marinade

Abstract

Fish products are an important part of the eating habits of the Senegalese. Among the species consumed in this country is the pearl oyster. The choice of this species in this study is justified because it is little, if not at all, valued in Senegal, despite a context marked by the scarcity of fishery resources. The objective of this study was to propose a technique for enhancing the value of pearl oysters, to promote their integration into the eating habits of the Senegalese population, while exploring its potential on national and international markets. Organoleptic, chemical, and microbiological analyses were carried out on the finished products. Organoleptic analyses revealed that the dried braised oyster was rated as satisfactory by 90% of the evaluators, while the marinated braised oyster was rated as "very satisfactory" by 60% of the testers. The results of the bacteriological analyses carried out on the samples of the dried and marinated braised oyster show a total absence of Salmonella, total coliforms, staphylococci, Clostridium perfringens, and E. coli. In addition, Total Aerobic Mesophilic Flora (TAMF), Sulfito-Reducing Anaerobic (SRA), yeasts, and moulds were detected on the dried braised product. FMAT was also detected on the oyster marinade. As for the chemical analyses of the two samples (dried braised oyster and marinated braised oyster), the results are also satisfactory based on the Total Volatile Basic Nitrogen (TVBN) content (16.98 and 13.45 mg/100g), protein content 57.3%, moisture 10.07%, ash 11.14%, fat 13.99%, acidity 15.45%, salt content 1.04%, and a pH of 5.2%. The study confirms that the finished product complies with food safety standards and poses no danger to the consumers’ health. This compliance appears to be the result of strict compliance with hygiene measures, food safety principles, and good manufacturing practices. In addition, the processing method developed in the framework of this research could serve as a model for actors in the artisanal (particularly for gastropod mollusks), semi-industrial, and industrial processing sectors.