International Journal of Applied Microbiology and Biotechnology Research
ISSN: 2053-1818
Vol. 9(4), pp. 63-75, July, 2021
doi.org/10.33500/ijambr.2021.09.006



Effect of smoking, polythene and vacuum packaging on the proximate composition, heavy metals concentration, physicochemical and sensory properties of periwinkle

Ihuoma Ahaotu1, Emmanuel Oghenemowho1, Ikpebivie Oku2 and Ndukwe Maduka3*

1Department of Microbiology, Faculty of Science, University of Port Harcourt, Port Harcourt, Nigeria.
2Department of Biological Sciences, Faculty of Science, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria.
3Department of Biological Sciences, College of Natural and Applied Sciences, Wellspring University, Benin City, Edo State, Nigeria.

*To whom correspondence should be addressed. E-mail: maduks.mn@gmail.com.

Received 13 May, 2021; Received in revised form 11 June, 2021; Accepted 16 June, 2021.

Abstract


Keywords:
Shellfish, Periwinkle, Smoking, Vacuum-packing, Food preservation.

This study investigated the effect of smoking, polythene and vacuum packaging on the proximate composition of freshly harvested periwinkles (FHPs) (Tympanotonus fuscatus). Heavy metals concentration was also determined using standard methods. Periodically, physicochemical and sensory properties of vacuum packaged smoked periwinkle (VPSP) and polythene packaged smoked periwinkle (PPSP) stored at ambient temperature (28±2°C) were assessed. FHP had 75.09±0.05% protein, 12.51±0.05% lipid, 6.87±0.05% fiber, 2.34±0.05% carbohydrate, 3.23±0.05% dry base ash and 70.89±0.05% moisture while the corresponding values for smoked periwinkle either vacuum-packaged, polythene-packaged or non-packaged were within the range of 65.63±0.05 - 72.91±0.05%, 15.75±0.05 - 25.41±0.15%, 4.64±0.05 - 6.69±0.05%, 0.96±0.05 - 1.96±0.05%, 2.09±0.05 - 4.03±0.05% and 10.65±0.17 - 28.30±0.05%, respectively. Among the samples, there was significant difference (P<0.05) between the proximate parameters. The lowest and highest energy value was recorded for FHP (422.31 kcal/100 g) and non-packaged smoked periwinkle (NPSP) (495.05 kcal/100 g), respectively. The concentration of lead and mercury in both samples were within acceptable limits. During storage, the pH and sensory characteristics of VPSP were relatively stable compared to PPSP. However, both samples experienced steady increase in total volatile nitrogen (TVN) and peroxide value (PV). The values recorded for both parameters indicate that VPSP is more resistant to spoilage and rancidity compared to PPSP. Thus, from the findings of this study, it could be concluded that vacuum-packing showed high preference than polythene-packing in preserving the sensory attributes of smoked periwinkle during storage at ambient temperature, hence it is recommended for public usage.

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