CHEMICAL COMPOSITION OF STORED SMOKED CLUPEIDS, ETHMALOSA FIMBRIATA AND SARDINELLA MADERENSIS AFTER PRESERVATIVE TREATMENT WITH CITRUS ESSENTIAL OIL

Abstract

The preference for smoked fish by Nigerians has made it imperative that the quality of smoked fish product be assessed during storage to reduce the loss associated with storage by bacteria which has a direct effect on the nutrient content of the fish.  This study aimed to examine the preservative potentials of lemon peel oil on smoked Clupeids, Ethmalosa fimbriata and Sardinella maderensis and its resultant effect on the chemical components. Two hundred samples, of which 100 each of Bonga and Sardine; were divided into two and a part coated with the essential oil while the other part was not (both bonga and sardine). Triplicate samples of Bonga and Sardine were aseptically stored in cartons and evaluated weekly for its chemical components during a 12-week storage period. There was significant (p<0.05) increase in peroxide values in preserved samples (Bonga: 3.10−8.75 meq/kg, Sardine: 3.35− 9.75 meq/kg) compared to unpreserved samples (Bonga: 2.15−5.20 meq/kg, Sardine: 2.60−0.05 meq/kg). This study provides information on lemon essential oil has the ability to improve the shelf life and chemical composition of clupeids during storage.