Effect of packaging materials on the shelf life and sensory quality of smoked catfish (Clarias gariepinus) under ambient storage conditions

Abstract

Smoked fish is an important source of animal protein in Nigeria; however, its quality and shelf life are often compromised by inadequate packaging during storage and marketing. This study evaluated the effects of four packaging materials plastic containers, polythene bags, aluminium foil wraps, and carton boxes—on the shelf life and sensory quality of smoked catfish (Clarias gariepinus) stored under ambient conditions. A completely randomized design was adopted, and smoked fish samples were stored for four weeks. Sensory attributes, including texture, colour, and overall acceptability, were assessed weekly using a five-point hedonic scale. Data were analyzed using descriptive statistics and one-way analysis of variance (ANOVA) at the 5% significance level. Significant differences (p < 0.05) were observed among the packaging materials. Plastic containers recorded the highest overall mean score (4.27), followed by aluminium foil (4.07), whereas polythene bags (2.87) and carton boxes (1.60) showed lower preservation performance. ANOVA confirmed that packaging material significantly influenced the shelf life and sensory quality of smoked catfish (F = 50.89, p < 0.001). The superior performance of plastic containers and aluminium foil was attributed to their better barrier properties against moisture and oxygen, which helped maintain product quality during storage. The study concludes that packaging material plays a significant role in preserving smoked catfish and recommends the use of plastic containers or aluminium foil to reduce post-harvest losses and improve product marketability.