Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus

This research focuses on studying the organoleptic, chemical, and microbiological quality of Tympanotonus fuscatus. It aims to explore potential processing techniques for this species and diversify culinary offerings. T. fuscatus is abundant in Senegalese waters but is largely unknown or underutilized in local cuisine. The choice of this species for the study is motivated by its lack of recognition in Senegal, despite the country's ongoing fish product scarcity and the growing demand for animal proteins. The primary objective of this research is to propose methods for the valorization of T. fuscatus to improve its inclusion in the population's diet. To ensure the safety of the products, they underwent chemical, microbiological, and sensory analyses. The results of the sensory evaluation revealed that 80% of the participants were satisfied with the marinades. Regarding the mollusk meatballs and sausages, 90% of evaluators expressed satisfaction with the meatballs, while 50% were satisfied with the sausages. However, 40% of participants reported significant dissatisfaction with the sausages. The results from the chemical analyses indicate that the finished products (marinades, meatballs, and sausages) are of good quality based on the measured parameters. For the marinades, the Total Volatile Basic Nitrogen (TVBN) value was 0.837 mg/100g, with moisture content at 90%, NaCl at 0.550%, and acidity at 10 mmol/l. For the T. fuscatus meatballs, TVBN was 1.675 mg/100g, moisture content was 45.247%, fat content was 10.39%, and NaCl was 2.303%. For the sausages, TVBN was 1.390 mg/100g, moisture content was 48.795%, fat content was 10.08%, and NaCl was 1.422%. The microbiological results were also satisfactory, with the desired bacterial levels being met.