Effect of packaging on the chemical composition of stored citrus essential oil-preserved smoked clupeids (Ethmalosa fimbriata and Sardinella maderensis)

The study examined the preservative potentials of lemon peel oil for smoked Clupeids, Ethmalosa fimbriata and Sardinella maderensis in combination with packaging materials on the chemical composition. Four hundred samples (400: 200 each of both fish samples) were divided into two: one part was coated with lemon peel oil (packaged and unpackaged in sterile polyethylene bags), while the uncoated part (packaged and unpackaged) served as control. Triplicate samples of fish were aseptically stored in cartons and evaluated weekly for their nutritional components during a 12-week storage period. All data were statistically analysed using Analysis of Variance. Packaged preserved fish samples had significantly (p<0.05) better and higher nutritional components than the unpackaged samples. The study concluded that packaging materials in combination with essential oil from lemon peel are efficient in preserving smoked Clupeids as well as their nutrients during storage time. It was also found from this study that polyethylene bags in combination with cartons are better packaging material for smoked Clupeids.