Effect of Citrus Essential Oil as a Preservative on the Proximate Composition Of Stored Smoked Clupeids, E. Fimbriata And S. Maderensis

This study examined the preservative potentials of lemon peel oil for smoked Clupeids, Ethmalosa fimbriata and Sardinella maderensis and its resultant effect on the nutrient content. Two hundred samples (200 nos: 100 each of both fish for proximate analysis) 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 fish were aseptically stored in cartons and evaluated weekly for nutrient composition during a 12-week storage period. Effect of the essential oil was significantly (p < 0.05) pronounced on the nutrient content of samples with crude protein (CP) and fat contents of preserved samples increasing weekly (Bonga: CP 43.75−44.25% and Fat: 8.85−9.60%; Sardine: CP 42.75−44.55%, Fat 8.40−9.50%) while CP and fat decreased (Bonga: CP 38.50−13.50% Fat: 5.85−1.85%, Sardine: CP: 40.25−14.65%, Fat: 6.35−1.45%) in unpreserved samples. This study concluded that lemon essential oil elongated the shelf life and improved proximate composition of clupeids.