Impact of Packaging and Storage Temperature on the Quality of Smoked Scomberomorous guttatus in Bangladesh

Abstract

The quality preservation of smoked Scomberomorus guttatus through effective packaging and storage temperature control is essential for enhancing food safety, shelf life, consumer acceptance, and value addition in Bangladesh. The aim of this research was to investigate the impact of different packaging materials (foil paper, polythene, and vacuum packs) and storage temperatures (room temperature and refrigeration at 4°C) on the physical properties, biochemical, microbial, and sensory aspects of smoked S. guttatus. Freshly caught fish were hot-smoked for 1 hour 30 minutes at 80 90°C temperature internally using rice husk as fuel and the smoked samples were then stored under the designated conditions. Immediately after smoking, sensory assessment was conducted using a 9-point hedonic scale showed high scores for appearance, color, odor, flavor, and texture, with an overall acceptability of 8.1 ± 0.40, indicating strong consumer appeal. The fish exhibited desirable biochemical characteristics, with moisture content of 61.95 ± 0.42%, protein 26.78 ± 0.35%, lipid 6.79 ± 0.22%, and ash 2.87 ± 0.18%. The TVB-N level was 13.21 ± 0.31 mg/100g, and the total plate count was 3.2 × 10² CFU/mL, all within acceptable limits. According to sensory, biochemical, and microbial analyses, the shelf life of smoked fish at room temperature was 3 days for foil packaging, 6 days for polythene, and 9 days for vacuum packaging. Under refrigerated conditions, the shelf life extended to 10 days for foil paper, 20 days for polythene, and 30 days for vacuum packaging. TVB-N and TPC values gradually increased during storage, reaching thresholds, with vacuum packaging showing the slowest rate of deterioration. Sensory scores declined below acceptability with storage time. These findings indicate that vacuum packaging combined with refrigeration is the most effective in slowing biochemical spoilage, microbial growth, and sensory degradation. This study provides valuable insights for optimizing post-harvest handling practices to ensure safer and higher-quality smoked fish products in Bangladesh.