Effects of Packaging Material and the Use of Essential Lemon Oil (Citrus limon) on the Proximate Composition of Sardine (Sardinella Maderensis)

ABSTRACT

Theeffectsofpackagingmaterialandtheuseofessentiallemonoil

(Citruslimon) on theproximatecompositionofsardine (Sardinellamaderensis) wasstudied.Thefreshly smokedsardine (Sardinellamaderensis) werepurchasedandpreservedwith lemon(Citruslimon)essentialoil (Citruslimon) andwaspackagedverywell,theywere dividedintofourdifferentgroups.Thefirstgroupwaspreservedwithlemonessentialoil andwasputinthenylon,thesecondgroupwasalsopreservedwithlemonessentialoil butwasnotputinsidethenylon,thethirdgroupwasnotpreservedwithlemonessential oilbutwaskeptinsidethenylon,whilethefourthgroupwasneitherpreservedwith lemonessentialoilnorkeptinthenylon.Allsampleswereallanalyzedforproximate composition.Thesamplewhichwaspreservedwiththeessentiallemonoilandanylon hadastablecompositionalvalues.Themoisturecontentrangedfrom(7.35+0.07)to

(4.40+0.14)andthecrudeproteinalsorangedfrom(42.75+0.35)to(44.55+0.07)while thelipidcontentalsorangedfrom(8.40+0.14)to(9.50+0.42).Thestudyrevealedthat essentiallemonoil(Citruslimon)andnylonwillnotonlyreducethesubstantiallossesin

nutritionalcontentoffishbutwouldalsoincreasesatisfactionwiththeprocessedfish. It thereforereveledbythestudythattheessentialoilfromlemon(Citruslimon)asa preservativehastheabilitytoconservethenutritionalcompositionoffish

TABLEOFCONTENTS

TitlePage…………………………………………….…..……………………………i

Dedication…………………………………………..………………………..……….ii

Certification………………………………………..…………………..….……….iii

Acknowledgements………………………………..….………………………iv

Tableofcontents………………………………….……….………….…….….v

ListofTables……………………………………………………………………..….vi

Abstract……………………………………………………………………………….vii

CHAPTERONE

1.0Introduction……………………………………………………………………...1

1.1CompositionofFish…………………………………………...............1

1.2Sardine………………………………………………………….………….……….1

1.3PackagingMaterialsforSmokedFish………………………….2

1.4Objectives………………………………………………..…………………….…3

CHAPTERTWO

2.0LiteratureReview………………………………………………………………4

2.1HistoryDevelopmentofPackagingMaterials………………4

2.2PackagingofDriedFisheryProducts……………………..……..5

2.3PackagingofFreshFish…………………………………..…..………...6

2.4PackagingofFrozenFisheryProducts……………….…..……6

CHAPTERTHREE

3.0MaterialsandMethod……………………………………………………………8

3.1SourceofFish……………………………………………….……………….….……8

3.2ExperimentalSite……………………………………………………………….……8

3.3CollectionofMaterials…………………………………………………………….8

3.4ExperimentalProcedure……………………………………………..………….8

3.5SampleCollectionforAnalysis……………………………………………….9

3.5.0MoistureContentDetermination…………………………………………9

3.5.1ProteinDetermination…………………………………………………………..10

3.5.2LipidDetermination……………………………………………………………….10

3.5.3AshDetermination…………………………………………………………………11

3.5.4CrudeFibreDetermination…………………………………………………….11

3.5.5DeterminationofNitrogenFreeExtract[NFE]………………......12

3.6StatisticalAnalysis……………………………………………………………..……..13

CHAPTERFOUR

4.0Resultanddiscussion……………………………………………………………..….14

4.1Table1:

Sardinellamaderensis

-Nylon-Oil………………………………..14

4.2Table2:

Sardimnellamaderensis

+Nylon–Oil………………….…...15

4.3Discussion……………………………………………………………..……........……..…16

4.5Table3:

Sardinellamaderensis

+Nylon+Oil………………………….…18

4.6Discussion…………………………………………………………….……..........….…….20

CHAPTERFIVE

5.0ConclusionandRecommendations…………………….………………………22

5.1Conclusion.……………………………………………………..……………...........……..23

5.2Recommendations…………………………………………………………....……......23

References24

LISTOFTABLES

Table1:

Sardinellamaderensis

-nylon-oil……………………………..……………14

Table2:

Sardinellamaderensis

+nylon–oil……………………….………………..15

Table3:

Sardinellamaderensis

+nylon+oil……………….………………………..18