EFFECT OF ESSENTIAL OIL OF GRAPE (CITRUS PARADISI) PEEL ON THE SHELF LIFE AND PACKAGING MATERIALS ON SMOKED CATFISH (CLARIAS GARIUPINUS)

Authors

  • Oladayo Peter Olaifa
    Department of Agricultural Technology, Federal College of Wildlife Management, New Bussa, Niger State.
  • Odunayo Seyi Ogundana
    Federal College of freshwater fisheries Technology, New Bussa, Niger State
  • Babatunde Samson Ojo
    Department of Agricultural Extension Management, Federal College of Wildlife Management, New Bussa, Niger State.
  • Sakirat Romoke Hassan
    Department of Agricultural Extension Management, Federal College of Wildlife Management, New Bussa, Niger State.
  • Rabiu Oladayo Olatunbosun
    Department of Science Laboratory Technology, Federal College of Wildlife Management, New Bussa, Niger State.

Keywords:

Essential oil, Catfish, Smoking, Processing, Preservation

Abstract

The essential oil derived from grapefruit (Citrus paradisi) presents a viable alternative to synthetic preservatives in food products. A study was conducted over eight weeks to assess the antimicrobial properties of this essential oil, as well as its effectiveness when used with packaging materials, specifically regarding the shelf life of smoked catfish (Clarias gariepinus). The results indicated that smoked fish coated with grapefruit peel essential oil began to show signs of spoilage after six weeks, whereas the uncoated fish exhibited spoilage after just four weeks. It was noted that the combination of grapefruit peel essential oil and ambient packaging provided the most significant protection against microbial decomposition of the fish. These findings suggest that grapefruit essential oil can effectively extend the shelf life of smoked catfish (Clarias gariepinus) when stored in ambient conditions.

Author Biographies

Oladayo Peter Olaifa

Agricultural Engineer, Agricultural Technology Department, Head of Department.

Sakirat Romoke Hassan

Researcher, Agricultural Extension Management,

Rabiu Oladayo Olatunbosun

Agricultural Engineer, Agricultural Technology Department, Lecturer

Dimensions

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Kainji Lake River Basin Area

Published

17-11-2025

How to Cite

Olaifa, O. P., Ogundana, O. S., Ojo, B. S., Hassan, S. R., & Olatunbosun, R. O. (2025). EFFECT OF ESSENTIAL OIL OF GRAPE (CITRUS PARADISI) PEEL ON THE SHELF LIFE AND PACKAGING MATERIALS ON SMOKED CATFISH (CLARIAS GARIUPINUS). FUDMA JOURNAL OF SCIENCES, 9(12), 62-65. https://doi.org/10.33003/fjs-2025-0912-4141

Issue

Vol. 9 No. 12 (2025): FUDMA Journal of Sciences - Vol. 9 No. 12

Section

Research Articles
Copyright & Licensing

Copyright (c) 2025 Oladayo Peter Olaifa, Odunayo Seyi Ogundana, Babatunde Samson Ojo, Sakirat Romoke Hassan, Rabiu Oladayo Olatunbosun

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Olaifa, O. P., Ogundana, O. S., Ojo, B. S., Hassan, S. R., & Olatunbosun, R. O. (2025). EFFECT OF ESSENTIAL OIL OF GRAPE (CITRUS PARADISI) PEEL ON THE SHELF LIFE AND PACKAGING MATERIALS ON SMOKED CATFISH (CLARIAS GARIUPINUS). FUDMA JOURNAL OF SCIENCES, 9(12), 62-65. https://doi.org/10.33003/fjs-2025-0912-4141