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.
| Published in | World Journal of Food Science and Technology (Volume 1, Issue 1) |
| DOI | 10.11648/j.wjfst.20170101.14 |
| 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. |
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Copyright © The Author(s), 2017. Published by Science Publishing Group |
Mackerel, Fish, Storage Period, Packaging, Materials
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APA Style
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
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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Download@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://article.sciencepublishinggroup.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}
}
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 Y1 - 2017/06/26 PY - 2017 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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