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Integration of vacuum-seal packaging in dried fish in Damortis, La Union

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creativework.keywordsdried fish, microbiological properties, sensory attributes, vacuum-sealed packaging
dc.contributor.advisorPacada, Charles A.
dc.contributor.authorArangorin, Jenifer G.
dc.contributor.authorAbubo, Leizel D.
dc.contributor.authorClaveron, Alyssa P.
dc.contributor.authorMercado, Jovelmar R.
dc.contributor.authorOrpilla, Leonyl Jerica M.
dc.contributor.authorValin, Alexandra G.
dc.contributor.chairEstabillo, Imma Concepcion G.
dc.contributor.committeememberAbat, Rossana P.
dc.contributor.committeememberAlvarez, Sheila B.
dc.date.accessioned2025-09-02T14:23:32Z
dc.date.available2025-09-02T14:23:32Z
dc.date.issued2024-05
dc.descriptionFull text
dc.description.abstractThis study assessed the microbiological properties, physicochemical properties (awand MC), and sensory qualities of dried fish using traditional packaging (TP) and vacuum-sealed packaging (VS) over an 8-week period. Sensory evaluations were conducted to assess appearance, texture, and taste. Physicochemical analysis was performed weekly, and microbial analysis every 2 weeks using standard methods. Microbial parameters included aerobic plate count (APC), total coliforms (TC), Escherichia coli (EC), molds and yeasts count (MYC), and Staphylococcus spp. At Day 0, both packaging methods showed comparable aw—0.55 for vacuum-sealed and 0.63 for traditional-packed—and MC% of 6.23 and 9.57,respectively. By Week 6, aw increased to 0.60 and 0.67, and MC% to 8.49 and 10.4,respectively. Vacuum-packed samples exhibited higher levels of APC, TC, E. coli, and Staphylococcus, exceeding acceptable limits, while MYC remained consistent with traditional-packed samples. Both packaging methods showed undetectable microbial counts (<10 CFU/g) by Week 6.
dc.format.extentx, 112 p.: ill. (col.).
dc.identifier.citationArangorin, J. G., Abubo, L. D., Claveron, A. P., Mercado, Jovelmar R., Orpilla, L. J. M., & Valin, A. G.(2024). Integration of vacuum-seal packaging in dried fish in Damortis, La Union. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1145
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University - Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 12
dc.subjectFish preservation
dc.subjectFood preservation
dc.subject.ddcDried fish--Packaging--Philippines--La Union
dc.subject.ddcVacuum packaging--Technological innovations
dc.subject.ddcFish--Preservation--Quality control
dc.titleIntegration of vacuum-seal packaging in dried fish in Damortis, La Union
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Food Technology
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