Effect of packaging materials on consumers' acceptance and proximate composition of minced fish was studied using 10 kg each of Clarias gariepinus and Oreochromis niloticus collected at Eleyele fish landing site Ibadan, Oyo State. The minced fish was produced by blending the fish fillets; brined and packed into four different materials (polythene, Polyethylene terephthalate, tin and “Thaumatococcus daniellii” leaf). Mean crude protein, crude fat, crude fiber, and ash content were, respectively, 15.37, 1.656, 0.274, and 5.139. The analysis of the fish organoleptic status indicated that the proportion of the preference to aversion, which is 1.454 is significant (KW‐statistics = 57.67). Similar results were obtained for crunchiness (1.351), taste (1.326), texture (1.430), flavor (1.173), and color (1.316). The general linear model analysis of the fish nutrients indicated that F_{(1,10 ,0.05)} = 84.97, 33.04, 49.09, and 3.29 obtained for moisture content, crude protein, lipid, and ash content, respectively, were significant (p < .05).

中文翻译：

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使用不同包装材料的消费者对切碎鱼的接受程度和附近成分的统计分析

包装材料对切碎鱼的消费者接受度和附近鱼肉成分的影响是使用在奥约州伊莱勒鱼登陆地伊巴丹采集的10千克C.riarias gariepinus和Oreochromis niloticus进行的。切碎的鱼是通过将鱼片混合在一起而制成的；腌制并包装成四种不同的材料（聚乙烯，对苯二甲酸乙二酯，锡和“ Thauumatococcus daniellii”叶）。平均粗蛋白，粗脂肪，粗纤维和灰分分别为15.37、1.656、0.274和5.139。对鱼类感官状态的分析表明，对厌恶的偏爱比例为1.454，​​这是显着的（KW统计= 57.67）。对于松脆性（1.351），味道（1.326），质地（1.430），风味（1.173）和颜色（1.316）获得了相似的结果。鱼类养分的一般线性模型分析表明， 水分，粗蛋白，脂质和灰分分别为F _（ 1,10,0.05 _） = 84.97、33.04、49.09和3.29均显着（p  <。 05）。