Chemical composition of stored smoked clupeids, Ethmalosa fimbriata and Sardinella maderensis after preservative treatment with citrus essential oil

This study aimed to examine the preservative potentials of lemon peel oil on smoked clupeids, Ethmalosa fimbriata and Sardinella maderensis and its resultant effect on the chemical components. Two hundred samples, of which 100 each; 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 their chemical components during a 12-week storage period. There was a significant (p<0.05) increase in peroxide values in preserved samples (Bonga: 3.10−8.75 meq/kg, Sardine: 3.35− 9.75 meq/kg) compared to unpreserved samples (Bonga: 2.15−5.20 meq/kg, Sardine: 2.60−0.05 meq/kg). This study provides information on how lemon essential oil can improve the shelf life and chemical composition of clupeids during storage.