CC BY 4.0Pacada, Charles A.Arangorin, Jenifer G.Abubo, Leizel D.Claveron, Alyssa P.Mercado, Jovelmar R.Orpilla, Leonyl Jerica M.Valin, Alexandra G.2025-09-022025-09-022024-05Arangorin, 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 [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/1145Full textThis 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.x, 112 p.: ill. (col.).enFish preservationFood preservationDried fish--Packaging--Philippines--La UnionVacuum packaging--Technological innovationsFish--Preservation--Quality controlThesis