EFFECTS OF PACKAGING METHODS ON THE STORABILITY OF SMOKED CATFISH UNDER AMBIENT CONDITIONS

The preservation of smoked catfish, a widely consumed source of protein in Ghana, is crucial to maintaining it’s quality and safety during storage. This study investigates the effects of three different packaging methods; No Packaging, Brown Paper Packaging, and Vacuum Seal Packaging on the storability of smoked catfish under ambient conditions over a period of three months. Key parameters such as color changes (Lightness (L*), Red-Green (a*), Yellow-Blue (b*) values), moisture content, aerobic plate count (CFU/g) and free fatty acids were measured monthly to evaluate product quality and shelf life. Results showed that vacuum-sealed packaging significantly reduced moisture loss, maintaining a stable moisture content of approximately 16% throughout the storage period, while fish with no packaging experienced a moisture increase from 6.8% to 16.8%. In terms of microbial load, vacuum seal packaging showed the lowest aerobic plate count, with values as low as 2.64 × CFU/g, remaining well below the recommended microbial safety limit of 1 × CFU/g. Color analysis indicated that vacuum-sealed samples experienced the least discoloration, while unwrapped fish showed the most notable changes in lightness (L*), redness (a*), and yellowness (b*). In conclusion, vacuum seal packaging proved most effective in extending the storability of smoked catfish by minimizing moisture loss, microbial growth, and color changes under ambient conditions. The findings suggest that vacuum seal packaging should be considered for wider use in the Ghanaian smoked fish industry and other countries to improve product shelf life and quality.