ESSAIS DE VALORISATION DE L'OMBRINE (Argyrosomus regius) BY PAR MULTI-TRANSFORMATION

摘要

The fish industry m Morocco is of particular importance; however its main characteristics are that it is export-oriented, focussed on a limited number of species and does not use much the utilization channel. More than 45 percent of the catches are meant for consumption in fresh or frozen form, and 55 percent of the exports are fresh or frozen products. Thus we propose to study a species, Argyrosomus regius, known locally as croacker - which is currently exploited (fresh and frozen) - in order to assess the species suitability to processing and, hence, determine the level at which it could be of interest to the processing industry. Currently the catch statistics show that this species is abundant in the southern zone of the Moroccan fisheries and that it has seasonal variability leading to fluctuation in price per kilo from 10 to 60 DH (1 to 6 Euro) but averages 15 to 30 DH/kg. It is characterized by its abundant flesh, which is much appreciated by national as well as foreign consumers. The technological criteria of reference to encourage industrial processing are, first, the very low yield in fresh form because the flesh filets represent only 45 to 50 percent of the total mass. The visceral mass is well developed (20-22 percent) and contain utilizable organs (eggs, stomach, liver and pyloric appendices), the head and the central bone (30-33 percent) have enough recoverable flesh. Because of the size of the species, a minimum of 50 cm up to 140 cm, its skin can be considered for the production offish leather. In the present study we were interested in the utilization of the flesh in several processes (smoked, sausages, fishburger, etc), the utilization of the head and the bones for the preparation of a concentrated bouillon as base for soups orsauces and, finally, the precious organs of the viscera are used for Japanese-like fermentation (shiokara). To assess the suitability for processing we took into account the yield for each of the processing methods, the potential price of the subsequentproducts and the acceptability of the product by the consumer. The results of processing showed an increase in the utilization yield of around 80 to 90 percent. The sensory evaluation and the assessment of the potential price were conducted thanks to apoll in Agadir City (Morocco), including shopping malls, restaurants and personnel from institutions, as well as a professional panel involved in the fishery industry sector.