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
Bathelomew, E. & Sidney, . (2019). Effects of Packaging Material and the Use of Essential Lemon Oil (Citrus limon) on the Proximate Composition of Sardine (Sardinella Maderensis). Afribary. Retrieved from https://tracking.afribary.com/works/effects-of-packaging-material-and-the-use-of-essential-lemon-oil-citrus-limon
Bathelomew, Ewelu, and Sidney "Effects of Packaging Material and the Use of Essential Lemon Oil (Citrus limon) on the Proximate Composition of Sardine (Sardinella Maderensis)" Afribary. Afribary, 06 Oct. 2019, https://tracking.afribary.com/works/effects-of-packaging-material-and-the-use-of-essential-lemon-oil-citrus-limon. Accessed 21 Nov. 2024.
Bathelomew, Ewelu, and Sidney . "Effects of Packaging Material and the Use of Essential Lemon Oil (Citrus limon) on the Proximate Composition of Sardine (Sardinella Maderensis)". Afribary, Afribary, 06 Oct. 2019. Web. 21 Nov. 2024. < https://tracking.afribary.com/works/effects-of-packaging-material-and-the-use-of-essential-lemon-oil-citrus-limon >.
Bathelomew, Ewelu and Sidney . "Effects of Packaging Material and the Use of Essential Lemon Oil (Citrus limon) on the Proximate Composition of Sardine (Sardinella Maderensis)" Afribary (2019). Accessed November 21, 2024. https://tracking.afribary.com/works/effects-of-packaging-material-and-the-use-of-essential-lemon-oil-citrus-limon