DJOPNANG DJIMBIE JUSTIN1,2*, NGO-MBACK MADELEINE NINA LOVE1,2, TCHABONG SAMMUEL RAYMOND 1,2, AWOH ANYI CHARIS1, KENFACK TSOPGNI ANNITA CAROLE1,3, TAMGNO BÉRANGER RAOUL1,6, WOMENI HILAIRE MACAIRE4, GOUADO INOCENT5, TOMEDI-TABI EYANGO MINETTE1,3 & TCHOUMBOUGNANG FRANÇOIS1,2
1Laboratory of Ecosystems and Fisheries Resources, University of Douala, P.O. Box 2701, Douala, Cameroon.
2Department of Processing and Quality Control of Aquatic Products, National Higher School of Agronomy, Fisheries Science and Veterinary Medicine of the University of Douala at Yabassi, P. O. Box 7236, Douala, Cameroon
3Department of Aquaculture, National Higher School of Agronomy, Fisheries Science and Veterinary Medicine of the University of Douala at Yabassi, P. O. Box 7236, Douala, Cameroon
4Departments of Biochemistry, Faculty of Science, University of Dschang, PO Box 67, Dschang, Cameroon
5Laboratory of Biochemistry, Faculty of Science, University of Douala, P. O. Box 24157, Douala, Cameroon
6Department of Aquatic Ecosystems Management, National Higher School of Agronomy, Fisheries Science and Veterinary Medicine of the University of Douala at Yabassi, P. O. Box 7236, Douala, Cameroon
* Corresponding author: djopjust@gmail.com
Received: 08 Mar 2026, Reviewed: 23 Apr 2026, Revised: 27 May 2026, Accepted: 22 Jul 2026, Published: 29 Sep 2026
https://doi.org/10.63342/cjbbs2026.34.006.en
ABSTRACT
In this study, we investigate the potential of local spices: ginger (Zingiber officinale), black pepper (Piper nigrum), and their mixture to improve the storage stability, nutritional composition, and sensory quality of smoked Chrysichthys nigrodigitatus from the Nkam Wouri River in Cameroon. These spices were chosen due to their local availability, traditional use in food preservation, and well‑documented antimicrobial and antioxidant properties. Fresh fish samples were marinated with ginger, black pepper, a ginger–black pepper mixture, or salt (control), then smoked using the FAO Thiaroye technique. For storage, part of the smoked fish was packaged in carton paper and sealed in food‑grade plastic, while another part was stored without packaging under controlled ambient or exposed conditions. Analyses were performed on dorsal and ventral muscle fillets to assess microbiological quality (Total Aerobic Mesophilic Flora, yeasts/molds, Salmonella), physicochemical parameters (pH, moisture, dry matter), nutritional composition (proteins, lipids, carbohydrates, ash, energy), and sensory attributes (9‑point hedonic scale, 60 untrained panelists). Spice treatments, particularly the ginger–black pepper mixture, significantly (p < 0.05) reduced microbial loads by 35–40% compared to salt controls, stabilized pH and moisture, and improved dry matter (dm) retention. Ginger preserved protein integrity (up to 47.55% dm), while the mixture maximized lipid content (25.27% dm) and energy value (≈501 kcal/100 g dm). Sensory evaluation confirmed higher scores for odor, taste, texture, and overall acceptability in spiced samples, with packaged treatments maintaining desirable qualities for up to 28 days (mean scores 7.5–8.2 vs. 5.0–5.5 for controls). The combined use of ginger and black pepper, together with appropriate packaging, enhances the safety, nutritional quality, and consumer acceptability of smoked fish. Albeit promising, the study was limited to one species (C. nigrodigitatus) and did not include fatty acid profile analysis, highlighting the need for further research on other species and nutritional parameters. These findings indicate that local spices can serve as natural preservatives, offering a safe, sustainable, and culturally appropriate alternative to synthetic additives in artisanal fish processing in Cameroon.
Keywords: Smoked fish; Chrysichthys nigrodigitatus; Ginger; Black pepper; Food safety; Shelf life; Sensory quality; Natural preservatives; Cameroon.
RÉSUMÉ
Cette étude évalue le potentiel des épices locales, gingembre (Zingiber officinale), poivre noir (Piper nigrum) et leur mélange pour améliorer la stabilité de conservation, la composition nutritionnelle et la qualité sensorielle du Chrysichthys nigrodigitatus fumé issu du fleuve Nkam Wouri au Cameroun. Le choix de ces épices repose sur leur disponibilité locale, leur usage traditionnel en conservation alimentaire et leurs propriétés antimicrobiennes et antioxydantes bien documentées. Les poissons frais ont été marinés avec du gingembre, du poivre noir, un mélange gingembre‑poivre noir ou du sel (témoin), puis fumés selon la technique FAO Thiaroye. Une partie des échantillons fumés a été conditionnée dans du carton et scellée dans du plastique alimentaire, tandis qu’une autre partie a été stockée sans emballage, sous conditions ambiantes contrôlées ou exposées. Les analyses ont porté sur les filets dorsaux et ventraux pour évaluer la qualité microbiologique (flore mésophile totale, levures/moisissures, Salmonella), les paramètres physicochimiques (pH, humidité, matière sèche), la composition nutritionnelle (protéines, lipides, glucides, cendres, énergie) et les attributs sensoriels (échelle hédonique à 9 points, 60 panélistes non entraînés). Les traitements épicés, en particulier le mélange gingembre‑poivre noir, ont réduit les charges microbiennes de 35–40 % par rapport aux témoins salés, stabilisé le pH et l’humidité, et amélioré la rétention de matière sèche. Le gingembre a favorisé la préservation des protéines (jusqu’à 47,55 % dm), tandis que le mélange a maximisé les lipides (25,27 % dm) et la valeur énergétique (≈501 kcal/100 g dm). L’évaluation sensorielle a confirmé des scores supérieurs pour l’odeur, le goût, la texture et l’acceptabilité globale dans les échantillons épicés, avec des qualités maintenues jusqu’à 28 jours (scores moyens de 7,5–8,2 contre 5,0–5,5 pour les témoins). L’utilisation combinée du gingembre et du poivre noir, associée au conditionnement, améliore la sécurité, la qualité nutritionnelle et l’acceptabilité des poissons fumés. Toutefois, l’étude présente des limites : elle est restreinte à une seule espèce (C. nigrodigitatus) et n’inclut pas l’analyse des profils en acides gras. Ces limites ouvrent la voie à des recherches futures sur d’autres espèces et paramètres nutritionnels. Les résultats confirment que les épices locales peuvent servir de conservateurs naturels, offrant une alternative sûre, durable et culturellement adaptée aux additifs synthétiques dans la transformation artisanale du poisson au Cameroun.
Mots‑clés : Poisson fumé ; Chrysichthys nigrodigitatus ; Gingembre ; Poivre noir ; Sécurité alimentaire ; Durée de conservation ; Qualité sensorielle ; Conservateurs naturels ; Cameroun.
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