Storage Stability of Smoked Mackerel Fish (Scomboromorus scombus) as Affected by Selected Packaging Materials
World Journal of Food Science and Technology
Volume 1, Issue 1, June 2017, Pages: 22-27
Received: Apr. 21, 2017; Accepted: May 2, 2017; Published: Jun. 26, 2017
Views 1200      Downloads 60
Agomuo Jude Kelechi, Department of Food Science and Technology, Federal University, Dutsinma, Nigeria
Ehirim Fidelis, Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Onugha Fidelis Chimezie, Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Article Tools
Follow on us
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.
Mackerel, Fish, Storage Period, Packaging, Materials
To cite this article
Agomuo Jude Kelechi, Ehirim Fidelis, Onugha Fidelis Chimezie, Storage Stability of Smoked Mackerel Fish (Scomboromorus scombus) as Affected by Selected Packaging Materials, World Journal of Food Science and Technology. Vol. 1, No. 1, 2017, pp. 22-27. doi: 10.11648/j.wjfst.20170101.14
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Afolabi O. A., Arawomo O. A. and Oke, O. L. (1984). Quantity Changes of Nigeria Traditional Processed Freshwater Species I: Nutritive and Organoleptic Changes. J. Food Technol., 19: 333-340.
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.
Alakali, J. S. (2009) Drying Methods on Proximate Compositions of Catfish (Clarias gariepinus) World J. Agric. Sci., 5(1): 114-116
AOAC. (2005). Official Methods of Analysis (18th Edn.). Association of Official Analytical Chemists International, Maryland, USA.
Bruton, M. N. (1996). “Alternative life-history strategies of catfishes (PDF). Aquat. living Resource 9:35–41.
Brigitte, M. B., Brigitte, V. B. and Corlein, H. (1994). Preservation of Fish and Meat. Agrodok series No. 12. Netherlands pp. 66.
Burt, J. R. (1989). Fish Smoking and Drying: The effect of smoking and drying on the nutritional properties of fish. London. Elservier science publisher.
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.
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.
Clucas I. J. (1982) Fish handling, processing and preservation in the tropics, Report of the Tropical Products institute, London, G144, part 2: 145pp
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.
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.
Dore, I. (1993). Chapter one. Basic technology. In the smoked and cured sea food Guide. Urner Barry Publications, Inc., NJ.
Doyle E. M (2007). Microbial Food spoilage- Losses and Control Strategies. Food Research Institute, University of Wisconsin–Madison, WI 53706.
Eyo, A. A. (1997). Post Harvest Losses in the Fisheries of Kainji lake: Nigerian Project. Technical series 5. New Bussa, Niger State, Nigeria.
Eyo, A. A. (2001). Fish smoking in Fish Processing Technology in the Tropics, Pp. 153-192. New Bussa, Nigeria.
Eves, A. and Brown, R. (1993). The Effect of Traditional Drying Processes on the Nutritional Values of Fish. Tropical Sci., 33: 183-189.
Gilbert, J. and Knowles, M. C. (1975). ‘The Chemistry of Smoked foods’. A review on Food Tech, 10: 245-261).
George J. F. (2010). Global Aquaculture Alliance. Virginia Tech USA pp30-32.
Horner, W. F. (1992). Preservation of fish by curing: Fish processing Technology. London: Chapman hall.
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.
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
Omitoyin, B. O. (2007): Introduction to Fish in Nigeria. University Press Ltd. pp 28-29.
Osibona A. O., Kusemiju K and Akande G. R (2006). Proximate composition and fatty acids profile of the African Catfish Clarias gariepinus.act
Pearson D. (1982) The chemical Analysis of Foods. Churchill Livingstone, Edinburgh, London and New York.
Science Publishing Group
NEW YORK, NY 10018
Tel: (001)347-688-8931