Abstract
Fish is a highly perishable commodity. The aim of this study was to assess the state of freshness of fish from fish shops and Lake Nokoué. The study covered 40 fish samples. The state of freshness was assessed according to the freshness assessment grid in regulation 103/76/EEC. The state of freshness of the skin, gills, dorsal muscle, abdominal wall and abdominal cavity was similar for all species, but a significant difference was observed for the eye, vertebral column, organ colour and peritoneum. The class A quality index (30%) was obtained at the fishmongers, while a class B index (5%) was obtained at the wharf. The Extra index (70%) was obtained in the fishmongers' shops, compared with 95% for fish from the wharf. Improved marketing conditions, the installation of standardised sales areas and the maintaining of the cold chain improved the sensory quality of the fish.
Keywords: Fish quality, health, food safety, biosecurity, cold chain, trade
