Title: Development of a sensory scheme and packaging recommendations for smoke-dried catfish for export.

Processed African catfish, often smoke-dried, is a major export product from Nigeria. However, it is susceptible to spoilage if the packaging material and storage conditions are not ideal. Evaluation of smoke-dried catfish quality in Nigeria is based on intuition because of the lack of a sensory scheme. This study involved the development of a sensory quality scheme and assessment of packaging material for smoke-dried catfish export from Nigeria. Five approved catfish processors using a FIROR smoking kiln and five quality assurance officers from the Federal Department of Fisheries and Aquaculture were interviewed to verify current sensory evaluation procedures in quality control, used as the basis for the development of a preliminary scheme. For assessment of sensory quality, smoke-dried catfish was purchased from five processing plants (PP) and an open market (OP), a total of six sample groups for comparison of quality and a shelf-life study. Panellists were trained in the sensory evaluation of the quality of smoked-dried catfish, while the preliminary scheme was adjusted simultaneously. The quality of the smoke-dried catfish groups was determined by sensory evaluation using the sensory scheme developed and the composition of a_w and moisture content. In the shelf-life study, the best quality catfish sample (PP₄) was packed in gunny bags and vacuum packaging before storage at an accelerated temperature of 50^oC for five weeks. During storage, the packed smoke-dried catfish was assessed for sensory (descriptive analysis), physicochemical (a_w and moisture content), and microbial (TVC, yeast and mould) stability. In all groups, a_w and moisture content were within CODEX limits. The quality grading scheme developed consists of sensory descriptors of appearance, colour, odour, flavour and texture, ranging from excellent (5) to unsuitable (1). The group PP4 was the best quality (overall score=5). PP1 and PP5 were of similar quality as OP (overall score=2). The shelf-life study showed that a_w decreased significantly in both packaging materials (p=0.03) throughout the storage period. Between packaging, there were significant differences in the a_w (p=0.00) and moisture content (p=0.03). During storage, TVC declined from 2.04 logcfu/g in week 0 to 1.03 logcfu/g in the gunny bag and 0 in the vacuum bag in week 5, while yeast and mould were not found in either packaging. The shelf-life study revealed only slight changes in odour and flavour. Vacuum packaging preserved the smoky flavour and odour better than gunny bags during storage. Vacuum packaging is proposed as a potential packaging option since it can maintain sensory, microbiological, and physicochemical quality.