World Journal of Food Science and Technology

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Storage Stability of Smoked Mackerel Fish (Scomboromorus scombus) as Affected by Selected Packaging Materials

Received: 21 April 2017    Accepted: 02 May 2017    Published: 26 June 2017
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Abstract

In this study, Smoked mackerel fish (Scomboromorus scombus) was stored under ambient conditions (30±2°C) in selected local packaging materials namely: Aluminium foil (AF), High density polyethylene (HDP), Low density polyethylene (LDP) and Cartons (CT) were determined. Results obtained showed that proximate composition of the samples were significantly affected (P≤0.05) by the packaging materials at the 9th week of storage. The protein content of sample AF (45.28) was higher followed by sample CT (47.02), then sample HDP (45.65) while sample LDP (45.35) was lowest. Moisture content did not follow the same trend as protein. The carbohydrate and ash contents of sample CT were generally higher than the other samples. There was gradual decrease in with storage time. On the other hand, Peroxide values increased significantly with storage time, and sample AF showed the lowest increase. Sample AF had lower total plate count that ranged from 1.6 × 103 to 1.1× 104cfu/g, while sample LDP had the highest values (1.6 × 103 to 1.6× 105cfu/g) the yeast and mould counts showed low visible growth (<28) in sample AF at the 9th week of storage, and the highest growth was seen in sample LDP. Results of the sensory analysis showed that smoked mackerel packaged and stored in aluminium foil had highest degree of general acceptability. This study recommends aluminium foil as the best packaging material for smoked mackerel followed by High and Low density Polyethylene while carton which is generally most used in Nigeria gave the least performance.

DOI 10.11648/j.wjfst.20170101.14
Published in World Journal of Food Science and Technology (Volume 1, Issue 1, June 2017)
Page(s) 22-27
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Mackerel, Fish, Storage Period, Packaging, Materials

References
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[2] Alaa El-Dahhar; Hassan Zeweil and Nader Tawil (2000). Effect of protein and Energy level in commercial diet on growth performance in Fish. Egypt journal of aquatic bio., Vol. 4, No 2; 267-285pp.
[3] Alakali, J. S. (2009) Drying Methods on Proximate Compositions of Catfish (Clarias gariepinus) World J. Agric. Sci., 5(1): 114-116
[4] AOAC. (2005). Official Methods of Analysis (18th Edn.). Association of Official Analytical Chemists International, Maryland, USA.
[5] Bruton, M. N. (1996). “Alternative life-history strategies of catfishes (PDF). Aquat. living Resource 9:35–41.
[6] Brigitte, M. B., Brigitte, V. B. and Corlein, H. (1994). Preservation of Fish and Meat. Agrodok series No. 12. Netherlands pp. 66.
[7] Burt, J. R. (1989). Fish Smoking and Drying: The effect of smoking and drying on the nutritional properties of fish. London. Elservier science publisher.
[8] Cardinal, M., Bardague, J. L., Daniel C. V., Konckaert, C. J. And Vallet, J. L. (1997). Effect of the different techniques of smoking quality characteristics of salmon. Food chemistry, 49: 106–223.
[9] Castrillon, A. M., P. Navarro and E. Alvárez-Pontes (1997). Changes in Chemical Composition and Nutritional Quality of Fried Sardine (Clupea pilchardus) Produced by Frozen Storage and Microwave Reheating. J. Sci. Food and Agric., 75: 125-132.
[10] Clucas I. J. (1982) Fish handling, processing and preservation in the tropics, Report of the Tropical Products institute, London, G144, part 2: 145pp
[11] Clucas, I. J. and Ward, A. R (1996). Post Harvest Fisheries Development. A Guide to Handling, Preservation, Processing and Quality Chatham Maritine, Kert, United Kingdom.
[12] Dillon, R. and Patel, T. (1993). Effect of cold smoking and storage temperartures on Listeria monocytogenes in inoculated cod fillets (Gadus morhus). Food Research International, 26, 97–101.
[13] Dore, I. (1993). Chapter one. Basic technology. In the smoked and cured sea food Guide. Urner Barry Publications, Inc., NJ.
[14] Doyle E. M (2007). Microbial Food spoilage- Losses and Control Strategies. Food Research Institute, University of Wisconsin–Madison, WI 53706.
[15] Eyo, A. A. (1997). Post Harvest Losses in the Fisheries of Kainji lake: Nigerian Project. Technical series 5. New Bussa, Niger State, Nigeria.
[16] Eyo, A. A. (2001). Fish smoking in Fish Processing Technology in the Tropics, Pp. 153-192. New Bussa, Nigeria.
[17] Eves, A. and Brown, R. (1993). The Effect of Traditional Drying Processes on the Nutritional Values of Fish. Tropical Sci., 33: 183-189.
[18] Gilbert, J. and Knowles, M. C. (1975). ‘The Chemistry of Smoked foods’. A review on Food Tech, 10: 245-261).
[19] George J. F. (2010). Global Aquaculture Alliance. Virginia Tech USA pp30-32.
[20] Horner, W. F. (1992). Preservation of fish by curing: Fish processing Technology. London: Chapman hall.
[21] Horner, W. F. (1997): Preservation of Fish by curing (Drying, salting and smoking). In Fish Processing Technology. Fisheries Technology Division, National Institute of Fresh water fisheries Research (NIFFR). New Bussa, Niger State, Nigeria.
[22] Olopade, O. A., Taiwo I. O., and Agbato, D. A. (2013). Effect of Traditional Method of Smoking on Nutritive value and Organoleptic Properties of Sarotherrodon galilues and oreochromis niloticus. International J. of Applied Agricultural and Apiculture Research
[23] Omitoyin, B. O. (2007): Introduction to Fish in Nigeria. University Press Ltd. pp 28-29.
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Author Information
  • Department of Food Science and Technology, Federal University, Dutsinma, Nigeria

  • Department of Food Science and Technology, Imo State University, Owerri, Nigeria

  • Department of Food Science and Technology, Imo State University, Owerri, Nigeria

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    Agomuo Jude Kelechi, Ehirim Fidelis, Onugha Fidelis Chimezie. (2017). Storage Stability of Smoked Mackerel Fish (Scomboromorus scombus) as Affected by Selected Packaging Materials. World Journal of Food Science and Technology, 1(1), 22-27. https://doi.org/10.11648/j.wjfst.20170101.14

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    ACS Style

    Agomuo Jude Kelechi; Ehirim Fidelis; Onugha Fidelis Chimezie. Storage Stability of Smoked Mackerel Fish (Scomboromorus scombus) as Affected by Selected Packaging Materials. World J. Food Sci. Technol. 2017, 1(1), 22-27. doi: 10.11648/j.wjfst.20170101.14

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    AMA Style

    Agomuo Jude Kelechi, Ehirim Fidelis, Onugha Fidelis Chimezie. Storage Stability of Smoked Mackerel Fish (Scomboromorus scombus) as Affected by Selected Packaging Materials. World J Food Sci Technol. 2017;1(1):22-27. doi: 10.11648/j.wjfst.20170101.14

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  • @article{10.11648/j.wjfst.20170101.14,
      author = {Agomuo Jude Kelechi and Ehirim Fidelis and Onugha Fidelis Chimezie},
      title = {Storage Stability of Smoked Mackerel Fish (Scomboromorus scombus) as Affected by Selected Packaging Materials},
      journal = {World Journal of Food Science and Technology},
      volume = {1},
      number = {1},
      pages = {22-27},
      doi = {10.11648/j.wjfst.20170101.14},
      url = {https://doi.org/10.11648/j.wjfst.20170101.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.wjfst.20170101.14},
      abstract = {In this study, Smoked mackerel fish (Scomboromorus scombus) was stored under ambient conditions (30±2°C) in selected local packaging materials namely: Aluminium foil (AF), High density polyethylene (HDP), Low density polyethylene (LDP) and Cartons (CT) were determined. Results obtained showed that proximate composition of the samples were significantly affected (P≤0.05) by the packaging materials at the 9th week of storage. The protein content of sample AF (45.28) was higher followed by sample CT (47.02), then sample HDP (45.65) while sample LDP (45.35) was lowest. Moisture content did not follow the same trend as protein. The carbohydrate and ash contents of sample CT were generally higher than the other samples. There was gradual decrease in with storage time. On the other hand, Peroxide values increased significantly with storage time, and sample AF showed the lowest increase. Sample AF had lower total plate count that ranged from 1.6 × 103 to 1.1× 104cfu/g, while sample LDP had the highest values (1.6 × 103 to 1.6× 105cfu/g) the yeast and mould counts showed low visible growth (<28) in sample AF at the 9th week of storage, and the highest growth was seen in sample LDP. Results of the sensory analysis showed that smoked mackerel packaged and stored in aluminium foil had highest degree of general acceptability. This study recommends aluminium foil as the best packaging material for smoked mackerel followed by High and Low density Polyethylene while carton which is generally most used in Nigeria gave the least performance.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Storage Stability of Smoked Mackerel Fish (Scomboromorus scombus) as Affected by Selected Packaging Materials
    AU  - Agomuo Jude Kelechi
    AU  - Ehirim Fidelis
    AU  - Onugha Fidelis Chimezie
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    N1  - https://doi.org/10.11648/j.wjfst.20170101.14
    DO  - 10.11648/j.wjfst.20170101.14
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 22
    EP  - 27
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20170101.14
    AB  - In this study, Smoked mackerel fish (Scomboromorus scombus) was stored under ambient conditions (30±2°C) in selected local packaging materials namely: Aluminium foil (AF), High density polyethylene (HDP), Low density polyethylene (LDP) and Cartons (CT) were determined. Results obtained showed that proximate composition of the samples were significantly affected (P≤0.05) by the packaging materials at the 9th week of storage. The protein content of sample AF (45.28) was higher followed by sample CT (47.02), then sample HDP (45.65) while sample LDP (45.35) was lowest. Moisture content did not follow the same trend as protein. The carbohydrate and ash contents of sample CT were generally higher than the other samples. There was gradual decrease in with storage time. On the other hand, Peroxide values increased significantly with storage time, and sample AF showed the lowest increase. Sample AF had lower total plate count that ranged from 1.6 × 103 to 1.1× 104cfu/g, while sample LDP had the highest values (1.6 × 103 to 1.6× 105cfu/g) the yeast and mould counts showed low visible growth (<28) in sample AF at the 9th week of storage, and the highest growth was seen in sample LDP. Results of the sensory analysis showed that smoked mackerel packaged and stored in aluminium foil had highest degree of general acceptability. This study recommends aluminium foil as the best packaging material for smoked mackerel followed by High and Low density Polyethylene while carton which is generally most used in Nigeria gave the least performance.
    VL  - 1
    IS  - 1
    ER  - 

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