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Statistical analysis of consumers acceptance and proximate composition of minced fish using different packaging materials
Author(s) -
Ayeloja Ayodeji Ahmed,
Dauda Taofik O.,
George Francisca O. A.,
Jimoh Wasiu A.
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14543
Subject(s) - food science , smoked fish , organoleptic , aroma , preservative , proximate , fish <actinopterygii> , taste , flavor , chemistry , mathematics , biology , fishery
Effect of packaging materials on consumers' acceptance and proximate composition of minced fish was studied using 10 kg each of C larias gariepinus and Oreochromis niloticus collected at Eleyele fish landing site Ibadan, Oyo State. The minced fish was produced by blending the fish fillets; brined and packed into four different materials (polythene, Polyethylene terephthalate, tin and “ Thaumatococcus daniellii” leaf). Mean crude protein, crude fat, crude fiber, and ash content were, respectively, 15.37, 1.656, 0.274, and 5.139. The analysis of the fish organoleptic status indicated that the proportion of the preference to aversion, which is 1.454 is significant (KW‐statistics = 57.67). Similar results were obtained for crunchiness (1.351), taste (1.326), texture (1.430), flavor (1.173), and color (1.316). The general linear model analysis of the fish nutrients indicated that F (1,10 ,0.05) = 84.97, 33.04, 49.09, and 3.29 obtained for moisture content, crude protein, lipid, and ash content, respectively, were significant ( p < .05). Practical applications The main challenge of different fish products is their acceptability by both consumers and the standard‐ enforcing body of the Country. This manuscript provides a strategic guide for the use of organic preservatives and different packaging materials in the preservation of minced fish. It would also serve as documents for the acceptability of minced fish by consumer for needed information by Standard Organization of any Country.