Proximate Composition of Some Common Hot Smoked Freshwater Fish Species Using Different Packaging Materials (Published)
Three Different packaging materials of (37cm x 25cm) size (Sealed Transparent Polythene Bag (STPB), Sealed Paper Bag (SPB), Open Mouth Polythene Bag (OMPB)) were used for each of Oreochromis niloticus, Clarias gariepinus and Mormyrus rume. Twenty fish samples per species (averaging 250gm) collected from Asejire Dam, Ibadan were hot smoked for 36hours at an average temperature of 100oC. Six fish of each species were packaged hot and stored for 12 weeks. There were significant differences (P<0.05) between the proximate composition of the fish treatments assessed. SPB had the best Crude Protein (CP) of 51.94±0.04% for C. gariepinus (SPBC) and least in M. rume (SPBM) (48.86±0.06%). The fresh fish CP of 29.40±0.04% (C. gariepinus) was condensed to 50.93±0.03% (initial smoked) and ranged between 51.94±0.04% (SPBC) to 52.86±0.02% (OMPBC). SPB packaging was the best for all the three fish samples in the study, C. gariepinus and O. niloticus stored better than M.rume.
The study examined the effectiveness of product packaging on customer patronage. Survey method was adopted. Data were collected using structured questionnaire and purposive sampling was used to determine respondents. Sample size of 322 was used. Collected data were analysed using descriptive statistics and hierarchical multiple regression. Constructs tested as explanatory variables were product size, colour, quality of packaging material, quality of product content and shape. The results showed that all the tested variables have significant positive effects on customer patronage of Bournvita. In order of significant, the R2 change, in order of hierarch, for the variables was: product size =.215, quality of packaging material =.058, colour = .049, shape =.044, and quality of product content = .028. It was concluded that customer decision to patronise could be influenced by taken into consideration size, colour, package material, product content and shape of a product. Based on these findings, it is recommended, among others, that producing different sizes of the product should be a continuous practice that firm should undertake. As well, producers should consciously adopt colours suitable and capable of appealing to customer interest and consequently influence their choice of a product by mere sighting of the package colour.